Description
Baklava Cheesecake Recipe
Ingredients
Baklava Base:
2 cups mixed nuts (pistachios, walnuts, and almonds), chopped
1 tsp cinnamon
1/4 cup brown sugar
1/2 cup melted butter
1 package phyllo dough, thawed
Cheesecake Layer:
3 (8 oz) packages cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 cup Greek yogurt
1 tsp vanilla extract
Honey Syrup:
1 cup honey
1/2 cup water
1 tbsp lemon juice
1/2 tsp vanilla extract
Instructions
Prepare the Baklava Base:
Preheat your oven to 350°F (175°C).
Combine chopped nuts, cinnamon, and brown sugar in a bowl.
Layer phyllo dough sheets in a springform pan, brushing each sheet with melted butter. Repeat until you have 5-6 layers.
Spread half of the nut mixture over the phyllo. Add another 4-5 layers of phyllo (brushing with butter between each). Add the remaining nuts and top with another 5 layers of phyllo. Press gently.
Bake the Base:
Bake the phyllo-nut base for 15 minutes or until golden. Remove from oven and let cool slightly.
Make the Cheesecake Batter:
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each. Mix in Greek yogurt and vanilla extract until creamy.
Assemble and Bake Cheesecake:
Pour cheesecake batter over the cooled baklava base.
Bake at 325°F (160°C) for 50-60 minutes, or until the center is slightly jiggly but set. Let cool to room temperature, then refrigerate for 4-6 hours or overnight.
Prepare the Honey Syrup:
In a saucepan, combine honey, water, and lemon juice. Simmer for 5 minutes, stirring until slightly thickened. Remove from heat and add vanilla extract. Cool.
Assemble and Serve:
Drizzle honey syrup over the cheesecake and garnish with additional chopped nuts. Slice and serve!
Tips for Success:
Keep phyllo dough covered with a damp towel to prevent it from drying out.
For a deeper flavor, toast the nuts lightly before chopping.
This dessert tastes even better after resting overnight.
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Chill Time: 4-6 hours
Servings: 12
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