Description
Enjoy Delicious Baklava Cheesecake—a rich, creamy fusion of flaky baklava layers and luscious cheesecake, perfect for any dessert lover.
Ingredients
Scale
- For the crust:
- 2 cups of finely chopped walnuts
- 1 cup of melted unsalted butter
- 1/2 cup of granulated sugar
- 1 teaspoon of ground cinnamon
- 18 sheets of phyllo dough
- For the cheesecake filling:
- 16 oz (450g) cream cheese, softened
- 1 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 3 large eggs
- 1/2 cup of Greek yogurt
- For the baklava syrup:
- 1 cup of granulated sugar
- 1/2 cup of water
- 1/2 cup of honey
- 1 teaspoon of vanilla extract
- 1 teaspoon of lemon juice
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a bowl, mix 2 cups of finely chopped walnuts, 1 cup of melted unsalted butter, 1/2 cup of granulated sugar, and 1 teaspoon of ground cinnamon. Stir well until the mixture is evenly combined.
- Layer the phyllo dough: On a clean surface, lay out your phyllo dough sheets. Brush each sheet lightly with melted butter, layering 6 sheets together to form a base, ensuring you brush between each layer. After layering, spread the walnut mixture evenly over the phyllo base.
- Finish the crust: Continue layering another 6 sheets on top of the walnut mixture, brushing with melted butter in between. Once all layers are complete, use a sharp knife to cut the baklava into diamond or square shapes. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
- Prepare the cheesecake filling: While the crust bakes, beat together 16 oz (450g) of softened cream cheese and 1 cup of granulated sugar in a mixing bowl until smooth. Add 1 teaspoon of vanilla extract, followed by 3 large eggs one at a time, mixing well after each addition. Finally, fold in 1/2 cup of Greek yogurt until fully incorporated.
- Bake the cheesecake: Once the crust is done, remove it from the oven and pour the cheesecake filling on top. Spread it evenly and return to the oven. Bake for an additional 30-35 minutes, or until the edges are set but the center still has a slight jiggle.
- Make the syrup: In a small saucepan, combine 1 cup of granulated sugar, 1/2 cup of water, 1/2 cup of honey, 1 teaspoon of vanilla extract, and 1 teaspoon of lemon juice. Bring it to a boil, then reduce to a simmer for about 10 minutes until slightly thickened.
- Combine and cool: Once the cheesecake is done baking, remove it from the oven and pour the syrup over the warm cheesecake. Allow it to cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, before serving.