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Baklava Cheesecake Recipe

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4.1 from 12 reviews

This Baklava Cheesecake is a decadent fusion dessert combining the flaky, nutty layers of classic baklava with the creamy richness of ricotta cheesecake. Featuring a crisp phyllo dough crust filled with a spiced walnut and pistachio mixture, and a fluffy orange-scented cheesecake batter, it bakes to golden perfection and is finished with a drizzle of warm honey and additional nut and orange zest garnish. Perfect for special occasions or as an indulgent treat, this recipe serves 16 and offers a delightful balance of textures and flavors reminiscent of traditional Middle Eastern sweets.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 8 hours
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Fusion (Middle Eastern/American)
  • Diet: Vegetarian

Ingredients

Phyllo Crust and Nut Mixture

  • Extra virgin olive oil (for brushing)
  • 1/3 cup walnuts, chopped (plus more chopped walnuts for garnish)
  • 1/3 cup pistachios, chopped (plus more chopped pistachios for garnish)
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 10 sheets phyllo dough, thawed if frozen

Cheesecake Batter

  • 3 pounds whole milk ricotta cheese, strained and at room temperature
  • 8 large eggs, at room temperature
  • 1 1/4 cups sugar
  • 1 teaspoon vanilla extract
  • Zest of 2 large oranges, divided

Finishing

  • 1/4 to 1/3 cup honey

Instructions

  1. Prepare the Oven and Pan: Position a rack in the middle of your oven and preheat to 350°F. Brush a 10-inch springform cake pan generously with olive oil, then place the pan on a large sheet pan to catch any drips or spills during baking.
  2. Make the Nut Mixture: In a small bowl, combine the chopped walnuts, pistachios, sugar, and ground cinnamon. Mix evenly and set aside; this mixture will be layered within the phyllo crust for a classic baklava flavor.
  3. Assemble the Phyllo Crust: Lay two sheets of phyllo dough into the oiled springform pan, gently pressing them onto the bottom and sides. Brush the dough thoroughly with olive oil, including any sections that hang over the pan edges. Next, layer three additional sheets of phyllo on top so they overlap and rotate the pan as needed so the phyllo covers all sides, leaving slack hanging over the edges. Brush again with olive oil, then sprinkle the prepared nut mixture evenly over the bottom layer. Lastly, place the remaining phyllo sheets over the nuts following the same overlapping pattern, brushing each sheet with olive oil. Adjust any long overhang by folding or trimming with kitchen scissors.
  4. Prepare the Cheesecake Batter: In the bowl of a standing mixer fitted with a paddle attachment, combine the strained ricotta cheese, eggs, sugar, vanilla extract, and half of the orange zest. Start mixing at low speed for 1 to 2 minutes until combined, then increase to medium-low speed (speed 2 on a KitchenAid) and mix for about 10 minutes. The batter should become light, fluffy, and well aerated. If you’re using a hand mixer, maintain a low speed to avoid splashing; a wooden spoon can be used with continuous vigorous stirring until fluffy.
  5. Assemble and Bake: Pour the prepared cheesecake batter evenly over the phyllo and nut layers in the springform pan. Place the cake on the middle rack of the preheated oven and bake for 1 to 1 1/2 hours, or until the cheesecake has mostly set and the top and phyllo crust have turned a rich golden brown. It’s normal for the center of the batter to jiggle slightly; it will firm once cooled. Monitor the crust carefully; if it browns too rapidly, reduce oven temperature to 325°F to prevent burning.
  6. Cool Completely: Remove the cheesecake from the oven and transfer it to a wire rack to cool for 1 to 2 hours. Once cooled, refrigerate the cheesecake for at least 6 hours or preferably overnight to allow it to firm up fully and develop flavors.
  7. Finish and Serve: Gently warm the honey by placing the jar or bowl inside a larger bowl of warm water for 5 to 10 minutes, stirring occasionally until it becomes loose and pourable. Trim any excess phyllo crust hanging over the pan edges for easier release, or crumble this extra crust to sprinkle over the top. Unlock and remove the springform pan sides, transfer the cheesecake to a serving platter, and garnish with additional chopped walnuts, pistachios, the remaining orange zest, and a generous drizzle of the warmed honey. Slice and serve to enjoy the perfect blend of creamy cheesecake and crunchy baklava textures.

Notes

  • Use room temperature ingredients for the smoothest, fluffiest batter and even baking.
  • Straining the ricotta cheese removes excess moisture for a denser, creamier cheesecake.
  • Handle phyllo dough carefully as it dries out quickly when exposed to air; cover it with a damp towel when assembling.
  • Honey can be warmed gently to achieve a better drizzle consistency but avoid overheating or boiling it to prevent flavor loss.
  • Storing leftover cheesecake covered in the refrigerator is best; consume within 3-4 days.
  • Adjust the amount of honey based on your desired sweetness level.
  • For a nut allergy-friendly variation, substitute nuts with finely chopped dried fruits or seeds, though this will alter texture and flavor.

Find it online: https://cheftinaskitchen.com/baklava-cheesecake-recipe/