Who doesn't love Baklava? Crispy dough, aromatic nuts and sweet honey syrup - just heavenly! And what happens if you combine this with a creamy cheesecake? Exactly: a baklava cheesecake that combines the best of both worlds! It looks impressive, tastes fantastic and is surprisingly easy to make. So if you are looking for a special but uncomplicated dessert, this recipe is just the thing. Let's go!
Why will you love this baklava cheesecake?
Baklava originally comes from the Middle East, but has long since conquered the whole world and is one of the most popular desserts in many countries. And if you love baklava, you will also love this cheesecake! Crispy dough, a sweet and heart-like filling and a crowning glory of pistachios and honey syrup-simply irresistible.
The best thing about it? This cheesecake fits every occasion - whether festive dinner, cozy coffee break or as a highlight of a special evening. He can even be a surprise to Mother's Day - andMore delicious recipe ideas herethat will love her mom! And the most beautiful thing: it is much easier to make than you think! This is where the recipe comes:
Ingredients (for a springform pan Ø 24-26 cm)
In order for your baklava cheesecake, you need three main components: the crispy soil, the creamy cheesecake filling and the aromatic honey syrup.
For the crispy floor & the layers:
- 8–10 leaves Filoteig
- 150 g butter, melted
- 150 g walnuts, finely chopped
- 100 g pistazies, finely chopped
- 2 tablespoons of sugar
- 1 TL cinnamon
For creamy cheesecake filling:
- 600 g cream cheese (double cream)
- 200 g Greek yogurt
- 150 g of sugar
- 3 owner
- 2 tablespoons of cornstarch
- 1 TL Vanilleextrakt
- 1 pinch of salt
You can too4 American cheescake recipesTry Jamie Oliver!
For the honey syrup:
- 120 ml of water
- 100 g of sugar
- 120 g honic
- 1 teaspoon lemon juice
- 1 TL Orangenblütenwasser (optional)
To garnish:
- 50 g chopped pistazirs
- A few drops of honey
preparation
Prepare the oven & shape:
- Heat the oven to 160 ° C (top/bottom heat).
- Grease a springform pan (24-26 cm) well and put on the floor with baking paper.
Prepare baklava floor:
- Take the filo dough out of the packaging and cover it with a damp cloth so that it does not dry out.
- Melt the butter and brush the bottom of the springform pan with it.
- Now the layers begin: put a filo dough leaf in, brush it with butter and repeat the process 5–6 times.
- Mix the chopped walnuts, pistachios, sugar and cinnamon and distribute half of the mixture on the dough.
- Place 5–6 layers of filotig on top, each coated with butter, and put the remaining nuts on it.
- Finally, the last 5 layers of Filoteig follow, each coated with butter.
Prepare cheesecake filling:
- Beat the cream cheese, sugar and vanilla extract.
- Add the eggs one after the other and stir them carefully.
- Finally, fold in the Greek yogurt and lemon juice.
Bake
- Pour the cream cheese mass onto the prepared Baklava floor.
- Bake the cake at 160 ° C for approx. 50–55 minutes until the filling is fallen.
- Take the cheesecake out of the oven and let it rest for 10 minutes.
Honey syrup & refinement
- Meanwhile, heat honey, water and lemon juice in a saucepan and let the syrup simmer for 2–3 minutes.
- Pour the warm syrup evenly over the still warm cheesecake so that it pulls in well.
- Let the cake cool down to room temperature and then put it in the fridge for at least 4 hours (better overnight).
- Shortly before serving, sprinkle the cake with chopped pistachios and drizzle it with honey. Now only cut into pieces and enjoy - preferably with a good cup of coffee or tea!
Try our super beautiful tooTerrazzo cheesecake!
@turkuazkitchenBaklava Cheesecake♬ Idea 10 - Gibran Alcocer
Tips and tricks for the perfect baklava cheesecake
- Cream cheese and eggs at room temperature:So that the cheesecake becomes nice and creamy, both the cream cheese and the eggs should have room temperature before processing them.
- Layer the filotig correctly:Brush each filotig layer with butter and layer at least 6-8 layers on top of each other for a crispy soil.
- Roast pistachios:Briefly roast the pistachios in a pan to intensify the taste.
- Keep an eye on baking time:Make sure that the cheesecake is still slightly wobble at the end, but is not too liquid. It should be stuck in the middle, but not too dry.
- Cool at least 4 hours:Let the cheesecake cool in the fridge for at least 4 hours after baking so that it becomes nice and firm.
- Less sugar:The honey syrup makes the cake sweet enough, so you don't need too much sugar in the cheese filling.
- Just keep decoration:Decorate the cheesecake with chopped pistachios and a hint of lemon peel for fresh accents.
