Description
Silky baklava cheesecake blends Greek dessert traditions with classic American cheesecake charm, creating a luxurious fusion of nutty phyllo layers and smooth cream cheese. Sweet honey and cinnamon notes dance across each indulgent slice, promising pure culinary bliss for dessert enthusiasts.
Ingredients
Scale
Main Ingredients:
- 10 sheets phyllo dough, thawed
- 16 ounces (2 blocks) cream cheese, softened
- 2 large eggs
- 1 cup chopped walnuts (or pistachios, almonds, or a mix)
Dairy and Sweeteners:
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- ½ cup Greek yogurt (or sour cream)
- ¼ cup honey
- ½ cup honey (for syrup)
Spices and Flavor Enhancers:
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- ¼ cup water
- 2 tablespoons sugar (for syrup)
- ½ teaspoon cinnamon (for syrup)
- 1 teaspoon lemon juice (for syrup)
Instructions
- Preheat the oven to 325°F (163°C) and prepare a 9-inch springform pan with a gentle butter coating.
- Create a delicate phyllo dough foundation by carefully layering sheets, brushing each with butter and allowing edges to drape over the pan’s sides. Continue until approximately 10 sheets form a crisp, golden base.
- Distribute a fragrant mixture of chopped nuts and ground cinnamon evenly across the phyllo layers, ensuring comprehensive coverage.
- Place the prepared crust in the oven, allowing it to transform into a light golden texture over 8-10 minutes. Remove and permit slight cooling.
- Whip cream cheese, honey, and sugar in a large mixing bowl until achieving a silky, uniform consistency.
- Incorporate Greek yogurt, eggs, vanilla extract, and a hint of lemon juice, blending until the mixture reaches a smooth, creamy state.
- Gently pour the cheesecake batter over the nutty phyllo foundation, spreading it evenly to create a luxurious layer.
- Encase the springform pan in aluminum foil and situate it within a larger pan filled with hot water, reaching midway up the sides.
- Bake for 50-55 minutes, aiming for a center that maintains a subtle wobble while appearing set. Turn off the oven, allowing the cheesecake to rest inside for an additional 30 minutes.
- Extract the cheesecake and allow it to cool at room temperature for one hour before transferring to the refrigerator for a minimum of 4 hours.
- Craft a luscious honey syrup by combining honey, water, sugar, cinnamon, and lemon juice in a small saucepan. Simmer for 5 minutes, stirring periodically.
- Once thoroughly chilled, drizzle the warm honey syrup generously over the cheesecake’s surface.
- Enhance the presentation by sprinkling additional chopped nuts and a delicate dusting of cinnamon across the top.
- Slice and serve, offering an extra drizzle of honey for those desiring additional sweetness.
Notes
- Ensure phyllo dough remains moist by covering with a damp towel while working to prevent cracking and drying out.
- Use room temperature ingredients for smoother, lump-free cheesecake filling that blends perfectly.
- Create a gluten-free version by substituting phyllo with gluten-free graham cracker crumbs or almond flour crust.
- Prevent cheesecake cracking by avoiding overmixing and allowing gradual temperature changes during cooling process.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 70 mg