Baklava Cheesecake Recipe
New York style cheesecake, walnut & pistachio baklava crust
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Ingredients
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Baklava crust
Cheesecake filling
Honey syrup (for topping and brushing)
Garnish (optional)
Method
Baklava crust
- 1
Prepare nuts
Preheat oven to 350°F (175°C). Spread walnuts and pistachios on a baking sheet and toast in oven for 6–8 minutes until fragrant; let cool, then finely chop or pulse in a food processor to a coarse crumb (not paste).
- 2
Make nut mixture
In a medium bowl combine chopped nuts, 2 tablespoons granulated sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt and 1 tablespoon light corn syrup (if using). Mix until evenly combined and slightly sticky.
- 3
Prepare phyllo and butter
Reduce oven to 325°F (160°C). Melt 1/2 cup unsalted butter. Lightly brush a 9-inch (23 cm) springform pan with butter. Carefully lay 4 phyllo sheets into the pan, brushing each sheet lightly with melted butter as you layer and gently pressing into the pan to cover bottom and slightly up the sides. Trim or fold edges to fit if needed.
- 4
Assemble crust
Spread about two-thirds of the nut mixture evenly over the layered phyllo base, pressing down gently. Top with the remaining 4 phyllo sheets, brushing each with butter as you layer. Brush any exposed edges. Press gently to compact the layers and nuts into a uniform crust approximately 1/2 inch thick.
- 5
Pre-bake crust
Bake crust in preheated 325°F (160°C) oven for about 12–15 minutes, until phyllo is golden and set. Remove from oven and let cool while you prepare the filling. Keep the oven on for the cheesecake.
Cheesecake filling
- 6
Prep equipment
Lower oven temperature to 300°F (150°C). Wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil to prevent water from leaking in during a water bath. Place a large kettle of water on to boil for the bain-marie.
- 7
Beat cream cheese
In a large bowl or stand mixer fitted with the paddle attachment, beat room-temperature cream cheese on medium-low speed until smooth and creamy, about 2–3 minutes, scraping the bowl frequently to avoid lumps.
- 8
Add sugar and dry ingredients
Gradually add 1 cup granulated sugar and continue beating on medium speed until smooth, about 1–2 minutes. Add 2 tablespoons flour and 1/4 teaspoon salt; mix until incorporated.
- 9
Incorporate sour cream and flavor
Mix in 1 cup sour cream, 2 teaspoons vanilla extract, and 1 teaspoon lemon zest on low speed until combined and smooth.
- 10
- 11
- 12
Bake in water bath
Place the wrapped springform pan into a roasting pan. Pour enough boiling water into the roasting pan to come about halfway up the sides of the springform pan (careful not to splash water into the filling). Bake at 300°F (150°C) for 55–70 minutes, or until the edges are set and the center still slightly jiggles when gently shaken.
- 13
Cool gradually
Turn off the oven and crack the oven door. Let the cheesecake cool inside the oven for 1 hour to prevent cracking. After 1 hour, remove the pan from the water bath, unwrap foil, and cool completely at room temperature about 1 hour more. Then refrigerate (uncovered) for at least 6 hours or preferably overnight to fully set.
Honey syrup (for topping and brushing)
- 14
Make syrup
Combine 3/4 cup honey, 1/4 cup water, 2 tablespoons granulated sugar, 1 tablespoon fresh lemon juice, and 1 cinnamon stick in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring until sugar dissolves. Reduce heat and simmer 5 minutes until slightly thickened. Remove from heat and let cool to warm; discard cinnamon stick. If syrup becomes too thick, thin with a teaspoon or two of warm water.
- 15
Brush and top
When cheesecake is fully chilled, gently run a thin knife around the pan and release the springform. Brush the top of the cheesecake lightly with some warm honey syrup—do not saturate; you want a glossy sheen and a touch of baklava flavor. Spoon any reserved nut mixture or scatter chopped pistachios and walnuts over the edges or center as desired. Optionally drizzle a little more syrup just before serving.
Finishing and serving
- 16
- 17
Storage
Store leftover cheesecake covered in the refrigerator for up to 4 days. Keep syrup refrigerated in a sealed container for up to 2 weeks; rewarm slightly before using.