Description
Greek-inspired baklava cheesecake merges two beloved desserts into a rich, nutty masterpiece. Layers of crisp phyllo, creamy filling, and honey syrup create an irresistible fusion that promises pure indulgence for passionate dessert explorers.
Ingredients
Scale
Main Ingredients:
- 1 lb phyllo pastry (453.5 grams)
- 2 cups cream cheese, room temperature (16 oz, 453 grams)
- ¾ cup unsalted butter, softened (6 oz, 170 grams)
- 1 ¾ cup all-purpose flour (7.8 oz, 221 grams)
Nuts and Spices:
- 1 cup finely chopped pistachios and pecans (4.4 oz, 125 grams)
- ¾ cup finely chopped pistachios and pecans
- 1 teaspoon cinnamon powder
- ½ teaspoon cinnamon powder
Sweeteners and Liquid Ingredients:
- ⅓ cup honey
- ½ cup honey
- ⅓ cup white sugar (2.33 oz, 66 grams)
- ¼ cup water
- 1 tablespoon lemon juice
- ¾ cup powdered sugar (3.37 oz, 95.54 grams)
- 4 oz melted butter, cooled (½ cup, 113 grams)
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 2 teaspoons vanilla extract
Eggs:
- 1 large egg
- 1 large egg yolk
Instructions
- Craft a delicate syrup by gently simmering sugar, lemon juice, water, and honey in a petite saucepan over medium heat for approximately 3 minutes, stirring consistently. Remove from warmth and allow to cool naturally.
- Whip softened butter in a mixer until creamy, gradually incorporating powdered sugar and vanilla extract. Fold in flour until a cohesive dough forms, then gently mix chopped pistachios and pecans.
- Press the nutty dough into a greased springform pan, ensuring complete coverage of bottom and sides. Chill in the freezer to set firmly.
- Carefully thaw phyllo dough according to package guidelines. Blend crushed nuts with aromatic cinnamon in a separate bowl.
- Meticulously cut phyllo sheets into precise circles matching the pan’s dimensions. Layer sheets strategically, brushing each with melted butter and generously sprinkling nut mixture between multiple layers.
- Assemble approximately 40 delicate phyllo sheets, creating a complex layered structure with nut intervals. Freeze for half an hour, then delicately score into 8 elegant wedges without fully separating.
- Preheat the oven to 350°F. Thoroughly beat cream cheese until luxuriously fluffy, incorporating honey, sour cream, eggs, vanilla, and cinnamon until silky smooth.
- Pour the velvety cheesecake mixture into the chilled crust. Artfully position the prepared baklava topping across the surface.
- Bake for 60-80 minutes, adjusting heat to prevent excessive browning. Allow a brief 5-minute cooling period before cascading the prepared syrup over the entire surface.
- Refrigerate the completed dessert for a minimum of 6 hours, permitting flavors to meld and texture to set perfectly before serving.
Notes
- Prepare phyllo dough in advance by thawing according to package instructions to ensure smooth layering.
- Carefully brush each phyllo sheet with melted butter for a crisp, golden texture that adds delightful crunch.
- Chilling the crust and baklava layers helps maintain structural integrity and enhances flavor development.
- Bake cheesecake at a controlled temperature, watching carefully to prevent over-browning while ensuring a perfect creamy consistency.
- Pour warm honey syrup over the cooled cheesecake to infuse deep, sweet flavors throughout the dessert.
- Allow the cheesecake to rest in the refrigerator for at least 6 hours to set completely and develop rich, complex taste profiles.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 12
- Calories: 380
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg