Baked Pistachio Baklava Cheesecake

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Baked Pistachio Baklava Cheesecake

This gorgeous Baked Pistachio Baklava Cheesecake deserves a spot on your dessert menu! It is made with phyllo pastry, pistachios, walnuts and a creamy filling. Serve this beautiful cheesecake on special occasions and decorate it with edible rose petals.

Prep Time25

Cook Time1 10

Total Time1 35

Course: Dessert

Cuisine: Middle Eastern

Servings: people

Calories: 507kcal

Author: Jen Sim

Equipment

Oven
1 Large mixing bowl
1 Cake tin

Ingredients

Crust

12 sheets phyllo dough (14x9-in.)
60 g butter melted
½ cup pistachio chopped
½ cup walnuts chopped
1 tablespoon sugar
¼ teaspoon nutmeg
¼ tsp cinnamon
1 tablespoon of melted butter

Cheesecake filling

600 g cream cheese softened
2 eggs room temp
¾ teaspoon orange extract
180g cup sugar granulated
100 g Greek yogurt room temp
50 g all purpose flour

Syrup

⅔ cup water
¼ cup honey
⅛ cup sugar
1 teaspoon orange zest

Instructions

Cheesecake Crust

Preheat the oven to 380F/160C. Then line an 8” springform pan with parchment paper and grease it lightly with butter. Make sure you grease the sides too.
Press two phyllo sheets onto the lined pan and stick them to the sides and base of the pan. Then, baste the sheet with melted butter. Ensure you get the sides and the part of the sheets that flop over the pan. Repeat this step with ten more sheets and make sure you rotate them around the tin as you go along. This will ensure that the crust is even.
Once all of the phyllo sheets have been added to the tin, use scissors to cut the sheets that flop over the cake tin. This will help when removing the cheesecake from the springform pan.
Next, combine thinly chopped pistachio, thinly chopped walnuts, sugar, nutmeg, cinnamon and 1 tablespoon of melted butter in the bowl and mix. Pour the nut mixture onto the base of the phyllo sheet in the springform tin and press it down gently to even it out. Alternatively, you can pulse everything in a food processor instead.

Baklava Cheesecake Filling

Grab a large mixing bowl and mix softened cream cheese with granulated sugar until combined.
Then, add eggs and orange extract and whisk until combined. Next, add Greek yogurt and whisk until combined. Finally, add all-purpose flour and whisk until combined.
Pour the cheesecake filling into the pan on top of the nut mixture, then bake in preheated oven for 65-75 minutes.

Syrup

As the cheesecake bakes prepare the syrup. Add water, honey and sugar and orange zest to a pot and bring to a boil. Then let it simmer for ten minutes.

Chill Cheesecake

Once the cheesecake is ready, turn off the oven, crack open the oven door slightly and let the cake cool for 10 minutes.
Then remove the cake from the oven using oven mitts and pour the syrup into the phyllo crust. It is okay if some of the syrup gets on the cheesecake. Let the cheesecake cool for 2 hours then refrigerate for 6 hours overnight to firm the filling.
Remove the cheesecake from the fridge and gently remove the springform pan. Decorate the cheesecake with chopped pistachio and rose petals and serve for dessert.

Video

Notes

Room temperature: The eggs, cream cheese and Greek yogurt must be at room temperature before mixing. This will ensure that all of the wet ingredients combine properly.

Measuring scale: Use a scale to weigh the ingredients for accurate results. Using less or more of any ingredient will affect the cheesecake.

Butter: Baste the phyllo sheets with melted butter to create crisp golden layers.

Phyllo sheet: Be careful when handling the phyllo sheets as they are quite delicate and tear easily. If you are using frozen phyllo, then let it defrost before using it. Nuts: Option to roast them for a few minutes before making the crumb.

Rose water: Change the flavor of this cheesecake by using rose water and rose extract instead of orange. This will give the cheesecake a rose-like flavor profile instead of orange.

Nutrition