If you love both the flaky, nutty layers of baklava and the creamy, rich goodness of cheesecake, then this Baklava Cheesecake Delight is your dream dessert. This fusion of two classic treats brings together the best of both worlds: the crisp, buttery layers of phyllo dough filled with spiced nuts, paired with a smooth, velvety cheesecake, all topped off with a drizzle of fragrant honey syrup. Whether you’re serving it at a festive gathering or indulging in a sweet treat at home, this dessert is sure to impress. Let’s dive into the details of how to create this delightful masterpiece.
Ingredients
Baklava Layer:
- 1 cup walnuts, finely chopped
- 1 cup almonds, finely chopped
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 cup granulated sugar
- 8 sheets of phyllo dough
- 1/2 cup unsalted butter, melted
Cheesecake:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup Greek yogurt
- 2 teaspoons vanilla extract
Honey Syrup:
- 1 cup honey
- 1/2 cup water
- 1/2 cup granulated sugar
- 1 cinnamon stick
- 1 lemon peel strip
Directions
Step 1: Prepare the Baklava Layer
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan to ensure the cheesecake doesn’t stick.
- Mix the Nuts: In a medium bowl, combine 1 cup of finely chopped walnuts, 1 cup of finely chopped almonds, 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground cloves, and 1/4 cup of granulated sugar. Stir until the nuts are evenly coated with the spices and sugar.
- Layer the Phyllo: Take 4 sheets of phyllo dough and layer them in the springform pan, brushing each sheet generously with melted butter. Be sure to cover the entire base of the pan.
- Add Nut Mixture: Spread half of the nut mixture evenly over the phyllo layers.
- Repeat Phyllo Layers: Layer with 4 more sheets of phyllo dough, again brushing each sheet with melted butter.
- Top with Nuts: Spread the remaining nut mixture over the phyllo.
- Finish with Phyllo: Top with another 4 sheets of phyllo, brushing each with butter. This completes the baklava base of your cheesecake.
Step 2: Prepare the Cheesecake Layer
- Beat Cream Cheese: In a large mixing bowl, beat 24 oz of softened cream cheese and 1 cup of granulated sugar until smooth and creamy. This should take about 2-3 minutes on medium speed.
- Add Eggs: Add the eggs one at a time, beating well after each addition to ensure a smooth consistency.
- Incorporate Yogurt and Vanilla: Mix in 1/2 cup of Greek yogurt and 2 teaspoons of vanilla extract until just combined. Be careful not to overmix at this stage.
- Pour Over Baklava Layer: Pour the cheesecake batter over the prepared baklava layer in the springform pan, spreading it evenly with a spatula.
Step 3: Bake and Cool
- Bake: Place the cheesecake in the preheated oven and bake for 60-70 minutes, or until the center is set and the top is lightly browned. The cheesecake should have a slight wobble in the center.
- Cool in Oven: Turn off the oven, crack the oven door slightly, and allow the cheesecake to cool in the oven for 1 hour. This gradual cooling helps prevent the top from cracking.
- Refrigerate: After cooling, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to let it fully set.
Step 4: Prepare the Honey Syrup
- Combine Ingredients: In a saucepan, combine 1 cup of honey, 1/2 cup of water, 1/2 cup of granulated sugar, 1 cinnamon stick, and 1 lemon peel strip.
- Boil and Simmer: Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 10 minutes. This allows the flavors to meld together.
- Cool Syrup: Remove the cinnamon stick and lemon peel, then let the syrup cool completely.
Step 5: Serve
- Drizzle Syrup: Once the cheesecake is fully chilled, drizzle the honey syrup generously over the top.
- Slice and Enjoy: Slice the cheesecake with a sharp knife, wiping the blade clean between each cut for neat slices. Serve and enjoy the fusion of flavors!
Serving and Storage Tips
- Serving: This Baklava Cheesecake Delight is best served chilled, with a generous drizzle of honey syrup just before serving. Pair it with a cup of strong coffee or tea to balance the sweetness.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days. The cheesecake can also be frozen for up to 2 months. To freeze, wrap slices individually in plastic wrap, then place them in a resealable plastic bag or airtight container.
Helpful Notes
- Phyllo Dough Tips: Phyllo dough can be delicate to work with, so keep it covered with a damp towel while assembling to prevent it from drying out. If it tears, don’t worry—just layer it as best you can, and it will still bake beautifully.
- Cream Cheese: Make sure your cream cheese is at room temperature before mixing to ensure a smooth, lump-free cheesecake batter.
- Honey Syrup: For a more complex flavor, consider adding a tablespoon of orange blossom water or rose water to the honey syrup.
Tips from Well-Known Chefs
- Ina Garten: “When making cheesecakes, always use full-fat cream cheese and Greek yogurt for the best texture and flavor.”
- Yotam Ottolenghi: “Adding a touch of citrus, like lemon peel, to your honey syrup enhances the flavor and adds a refreshing contrast to the sweetness.”
- Nigella Lawson: “A water bath helps prevent cracks in your cheesecake by creating a humid baking environment. Consider placing a pan of hot water on the oven rack below your cheesecake.”
Frequently Asked Questions
1. Can I use other nuts besides walnuts and almonds?
- Yes, you can use pistachios, pecans, or hazelnuts, depending on your preference. Pistachios add a beautiful green color and a unique flavor.
2. Is it necessary to use phyllo dough?
- The phyllo dough is essential for the baklava layer, giving it that characteristic flaky texture. However, if you’re in a pinch, you could use a graham cracker crust, though it will change the texture and flavor.
3. Can I make this cheesecake ahead of time?
- Absolutely! This cheesecake tastes even better the next day, making it a perfect make-ahead dessert. Just store it in the refrigerator until you’re ready to serve.
4. How do I prevent the phyllo dough from becoming soggy?
- Be sure to bake the baklava layer until it’s golden and crisp before adding the cheesecake batter. This helps maintain the flaky texture.
5. What if my cheesecake cracks?
- Don’t worry if your cheesecake cracks—it will still taste delicious! You can cover any cracks with a generous drizzle of honey syrup or a sprinkle of chopped nuts.
6. Can I use a different type of cheese instead of cream cheese?
- Cream cheese is traditional for cheesecakes, but you could experiment with mascarpone for a slightly different texture and flavor. Keep in mind this will alter the richness and structure.
7. What’s the best way to cut the cheesecake without making a mess?
- Use a sharp, thin-bladed knife, and wipe it clean between cuts. For extra precision, dip the knife in hot water, wipe it dry, and then slice.
8. Can I make the honey syrup in advance?
- Yes, the honey syrup can be made up to a week in advance and stored in the refrigerator. Just bring it to room temperature before drizzling over the cheesecake.
9. How can I add a unique twist to this cheesecake?
- Consider adding a pinch of cardamom to the nut mixture or using orange blossom water in the honey syrup for a more exotic flavor profile.
10. Can I freeze the cheesecake?
- Yes, this cheesecake freezes well. Wrap it tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
This Baklava Cheesecake Delight is more than just a dessert—it’s a decadent experience that combines the best of two culinary worlds. Whether you’re a fan of baklava, cheesecake, or both, this fusion dessert is sure to become a favorite in your recipe collection. Enjoy every bite!