Baklava cheesecake
Description
This Baklava Cheesecake is a show-stopping dessert that merges the rich, tangy creaminess of a classic cheesecake with the nutty, spiced crunch of traditional baklava. The base consists of a dense, honey-sweetened cheesecake studded with walnuts and almonds, topped with layers of butter-brushed phyllo pastry. Once baked to a golden crisp, it is drenched in a warm, aromatic syrup infused with cinnamon and a splash of cognac. The result is a complex interplay of textures and flavors: cool and creamy against hot and crisp, sweet honey balanced by bright lemon zest. Perfect for holiday gatherings or special celebrations, this cake requires advance planning as it benefits from chilling to allow the flavors to meld. Serve it at room temperature for the best experience.Ingredients
Directions
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Preheat oven to 350°F (175°C).
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For the filling: In a large bowl, beat cream cheese with an electric mixer until light and fluffy.
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Gradually mix in the honey, then the lemon juice and vanilla.
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Beat in eggs one at a time until just incorporated. Do not overmix.
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Coarsely grind walnuts, almonds, 1 tablespoon sugar, and 1 teaspoon cinnamon in a food processor. Stir half of this nut mixture into the cheesecake filling.
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Prepare a 10-inch springform pan. Place one phyllo round in the pan, brushing with clarified butter. Repeat with four more rounds to line the bottom and sides.
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Pour the cheesecake filling into the prepared crust.
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Cover the filling with the remaining phyllo sheets, folding edges over to seal. Bake until the pastry is light brown and the cake is firm to the touch, about 50 minutes.
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Remove pan sides. Using a toothpick, poke 12 holes in the top of the cake to allow steam to escape. Cool completely on a rack.
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For the baklava topping: Cover a baking sheet with parchment. Stack 10 phyllo sheets, brushing each with melted butter. Cut around the stack to match the cake size, creating rounds. Cover with a damp towel.
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Spread the remaining ground nut mixture evenly over the stacked phyllo rounds.
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Top with the remaining phyllo rounds, brushing each with butter. Cut the stack into wedges with a sharp knife.
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Bake the topping until crisp and golden, about 30 minutes. Watch closely to prevent burning.
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Meanwhile, make the syrup: Heat 1/2 cup sugar, 1/2 cup water, and 1 tablespoon lemon juice in a heavy small saucepan over low heat, swirling until sugar dissolves. Add cinnamon stick.
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Increase heat to medium and boil until syrupy, about 4 minutes. Remove from heat. When bubbles subside, stir in cognac.
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Place the cooled cheesecake back in the pan rim. Flatten the baked phyllo topping and place it atop the cake. Re-cut the wedges through the topping.
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Immediately pour the hot syrup over the assembled cake. Let stand at room temperature for 1 hour to absorb syrup.
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Refrigerate for at least 6 hours, preferably overnight, to mellow flavors and set the texture.
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Let cake stand at room temperature for 20 minutes before serving.
Note
Storage: Keep covered in the refrigerator for up to 4 days.
Substitutions: You can use regular butter instead of clarified butter for brushing the phyllo, though clarified prevents sogginess. Orange juice can replace lemon juice in the syrup for a different aroma.
Tips: Ensure phyllo sheets are covered with a damp towel while working to prevent drying out. If the syrup is too thick, add a splash more water before pouring.
Variations: Add a layer of chopped pistachios to the nut mixture for extra flavor and color.
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