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.