Baklava Cheesecake Recipe | A Turkish Twist on Classic Cheesecake 😋 Don't Pass Without Trying!

Join us today for a sweet love story as we take two of the world's most loved desserts and combine them to create magic! Introducing the Baklava Cheesecake - where crispy phyllo meets luscious cheese filling. Want to see how it all unfolds? From the first layer to the sweet finishing touch, we've got it covered. Revel in this dessert duet and discover why it's the best of both worlds! 😍

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BAKLAVA CHEESECAKE

Servings: 8-12
Difficulty: Medium
Cooking time: 2 hours
Prep time: 60 minutes

20 sheets of phyllo dough
100 g butter, 3.5 oz
80 g sugar, 2.8 oz, 4 tablespoons
2 handfuls of fresh unroasted pistachios, chopped
2 handfuls of walnuts, chopped
1.5 tablespoons honey

Cheese filling,
800 g labneh, 28.2 oz
250 g granulated sugar, 8.8 oz
60 g strained yogurt, 2.1 oz, 2 tablespoons
3 teaspoons all purpose flour
1 sachet vanillin (5 g) OR 1/2 vanilla pod OR 2-3 drops of vanilla extract
2 eggs

- Preheat the oven to 180 C (356 F) on upper and lower heat.
- Melt the butter on the lowest heat.
- Grease and sprinkle 4 tablespoons sugar on phyllo sheets one by one and stack them.
- Cut the phyllo sheets an inch wider than the springform cake tin (after baking it will shrink and fit in the tin.) leave a rectangular line. Place the clamp-in part of the tin on.
- Take the rectangular line three by three and place on the dough covering the sides of the tin. Poke some holes to the bottom to prevent rising while baking.
- Blind bake (put baking paper in the middle, pour dry legumes on it and spread it to the edges.) in the middle of the oven for 25 mins, take out the legumes and paper bake for another 5 mins until golden and leave it to cooldown. Bake the leftover dough pieces as well for extra crisp.
- Add powdered sugar into the labneh and mix it with a spatula. Add the strained yoghurt, flour and vanilla and mix again. Break the eggs into them one by one and mix them. Do not use electric mixer. It will cause to cake rise or/and crack.
- Clamp in the tin on the dough and pour the cheese filling. Tap the tin on your counter for a couple of times the get rid of the trapped air.
- Lower the temperature of the oven to 150 C (302 F) and place a bowl of hot water on the bottom of the oven. This will creat steam and prevent the cracks on cheese filling.
- Place the cheesecake on the middle shelf of the oven, bake for 50 minutes. Turn off the oven, open the oven slightly and leave the cheesecake inside for at least 20 minutes, ideally 45-50 minutes to cooldown slowly (again to prevent cracking 😅)
- Take it out and leave it on the counter to cooldown then and refrigerate at least 4 hours preferably overnight.
- Crush the baked leftover dough pieces and make a ring on the cheesecake.
- Mix the honey and water and add in the pistachio and walnut. Sprinkle on the centre of the cheesecake.
- Voila! Perfect mash up of baklava and cheesecake is ready to enjoy!