Easy Baklava Cheesecake Recipe
Super easy baklava cheesecake recipe made with store-bought phyllo dough that has a crispy crust, a creamy filling. Perfect for holidays or any occasion.
The easy baklava cheesecake recipe is a rich, sweet dessert that can be made with different ingredients. The traditional baklava has layers of phyllo dough and chopped nuts, then soaked in sugar and water after they are baked.
The ingredients in this recipe are similar to the traditional baklava but instead of being wrapped up like a pie to bake, it is baked in a springform pan and served in individual portions. The result is an easy-to-make and tasty.
EQUIPMENT YOU WILL NEED FOR THE EASY BAKLAVA CHEESECAKE RECIPE:
- 9-inch cheesecake pan or springform pan
- Stand mixer or hand mixer
- Scale
- Measurement cups:
- 1 cup = 250 ml
- 1/2 cup = 125 ml
- 1/3 cup = 85 ml
- 1/4 cup = 65 ml
what are the ingredients for an easy baklava cheesecake recipe?
- Filo pastry
- Butter/ghee
Cheesecake Filling
- Cream cheese
- Condensed milk
- Sugar
- Cornflour
- Eggs
- Vanilla
- Lemon juice
- Yogurt
Nuts mixture
- Walnut
- Sugar
- Cinnamon
Baklava Syrup
- Sugar
- Water
- Lemon juice
how to make an easy baklava cheesecake recipe
Baklava Syrup
- For making baklava syrup: Over high heat, add sugar and water. Stir for 1 minute and bring to a boil. Once boiling leaves it to boil for 2 – 3 minutes on low heat then add lemon juice, continuously stirring for 1 minute then turn off the heat. Set aside to cool.
Nuts Mixture
- For making the nuts mixture: Chop walnuts into small pieces. Add chopped walnuts to a bowl then add powder sugar, cinnamon, and 2 – 3 tablespoons of syrup. Mix with a spoon until the mixture is combined well. Place the mixture aside.
- Grease a cheesecake or springform pan with ghee then brush a sheet of the filo pastry with butter or ghee and press it onto the bottom and the sides of the pan. Layer with 10 to 12 phyllo pastry sheets and don’t forget to brush each sheet with butter or ghee. ( while working, keep the phyllo covered with a damp towel to prevent it from drying out).
Cheesecake filling
- In a stand mixer add the cream cheese and beat it on medium-high speed for 2 minutes then add the condensed milk and the sugar and mix for 2- 3 minutes or until the mixture is smooth, then add the cornflour and mix for 1 minute.
- After that add the eggs one at a time and vanilla and mix until combined.
- Finally, add the yogurt and mix with a spatula slowly.
- Pour the cheesecake filling into the crust and then add the nut mixture randomly to the filling.
- Place the pan in the oven for 60 – 70 minutes or until the center is almost done. Pour the cooled syrup on the edge of the pan.
- Let it cool for 1 – 2 hours at room temperature then refrigerate it for 6 – 8 houses preferably overnight.
- Decorate baklava cheesecake with pistachio or any nuts you like.
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Easy Baklava Cheesecake Recipe
Super easy baklava cheesecake recipe made with store-bought phyllo dough that has a crispy crust, a creamy filling. Perfect for holidays or any occasion.
Ingredients
- 12 sheets phylo pastry
- ½ cup butter or ghee
Cheesecake Filling
- 300 g cream cheese
- 90 g condensed milk ¼ cup
- 25 g sugar 2 tablespoons
- 1 teaspoon cornflour
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- 150 g yogurt
Baklava Syrup
- 1 cup sugar
- ½ cup water
- 1 tablespoon lemon juice
Nuts Mixture
- 100 g Walnut or pistachio
- ¼ teaspoon cinnamon
- 2-3 tablespoons baklava syrup
Instructions
- For making baklava syrup: Over high heat, add sugar and water. Stir for 1 minute and bring to a boil.
- Once boiling leaves it to boil for 2 -3 minutes on low heat then add lemon juice, continuously stirring for 1 minute then turn off the heat. Set aside to cool.
- For making the nuts mixture: Chop walnuts into small pieces. Add chopped walnuts to a bowl then add powder sugar, cinnamon, and 2 tablespoons of syrup. Mix with a spoon until the mixture is combined well. Place the mixture aside.
- Grease a cheesecake or springform pan with ghee then brush a sheet of the filo pastry and press it onto the bottom and the sides of the pan. Layer with 10 to 12 phyllo pastry sheets and don’t forget to bush each sheer with butter or ghee. ( while working, keep the phyllo covered with a damp towel to prevent it from drying out).
- In a stand mixer add the cream cheese and beat it on medium-high speed for 2 minutes then add the condensed milk and the sugar and mix for 2- 3 minutes or until the mixtuer is smooth.
- Add the cornflour and mix for 1 minute.
- After that add the eggs one at a time and vanilla and mix until combined.
- Finally, add the yogurt and mix with a spatula slowly.
- Pour the cheesecake filling into the crust and then add the nut mixture randomly to the filling.
- Bake it in preheated oven at 150 celsius for 60 – 70 minutes or until the center is almost done.
- Pour the cooled syrup on the edge of the pan.
- Let it cool for 1 – 2 hours at room tempereture then refrigerate it for 6 – 8 houses preferably overnight.
- Decorate baklava cheesecake with pistachio or any nuts you like.
Notes
- All ingredients should be at room temperature.