Indulge in the exquisite fusion of two beloved desserts – Baklava and Cheesecake! This Baklava Cheesecake recipe promises a symphony of textures and tastes, combining the crunchy layers of phyllo pastry with the velvety richness of honey-infused cheesecake. Brace yourself for a culinary adventure that marries the best of both worlds.
In our cozy kitchen, the Baklava Cheesecake has become a cherished tradition, especially on special occasions. My husband, initially skeptical of the fusion, is now its most ardent fan. Picture this: a family gathering, the Baklava Cheesecake stealing the spotlight on the dessert table. As each guest took their first bite, the room fell silent, replaced only by the chorus of satisfied murmurs. It’s a tale of skepticism turned into sweet triumph, making this dessert a staple in our household, symbolizing celebration and togetherness.
Why This Baklava Cheesecake:
Unveiling the Fusion Marvel
- Golden Crust Symphony: The Pistachio Pecan Shortbread Crust, with its buttery goodness and finely chopped nuts, sets the stage for a delightful crunch in every bite.
- Baklava Magic: Layers of phyllo pastry, interspersed with a blend of pistachios and pecans, create a baklava topping that’s not just visually stunning but adds a contrasting texture to the creamy cheesecake.
- Honeyed Harmony: The Honey Cheesecake layer, infused with a luscious honey syrup, provides the perfect balance of sweetness, making this dessert a harmonious blend of flavors.
- Memorable Assembly: The intricate process of layering the baklava atop the cheesecake not only adds a touch of drama but results in a visually impressive dessert that’s sure to leave an everlasting impression.
Ingredients:
Honey Syrup
- 2.33 oz (66 grams) white sugar
- 1 tablespoon lemon juice
- 1/4 cup water
- 1/3 cup honey
Pistachio Pecan Shortbread Crust
- 6 oz (170 grams) unsalted butter, softened
- 3.37 oz (95.54 grams) powdered sugar
- 1 teaspoon vanilla extract
- 7.8 oz (221 grams) all-purpose flour
- 3/4 cup finely chopped nuts (pistachios and pecans)
Baklava
- 453.5 grams (1 lb) phyllo pastry
- 4.4 oz (125 grams) finely chopped nuts (pistachios and pecans)
- 1 teaspoon cinnamon powder
- 113 grams (4 oz) butter, melted and cooled
Honey Cheesecake
- 16 oz (453 grams) cream cheese, at room temperature
- 1/2 cup honey
- 1/4 cup sour cream
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon powder
Directions:
Honey Syrup
- In a small saucepan, combine sugar, lemon juice, water, and honey. Bring to a boil, then simmer for 3 minutes. Set aside to cool.
Pistachio Pecan Shortbread Crust
- Cream butter, add powdered sugar, vanilla, and mix.
- Add flour, mix until combined. Fold in finely chopped nuts.
- Press the crust into a greased 9 or 8-inch springform pan. Freeze while preparing other layers.
Baklava
- Thaw phyllo dough, cut circles, and layer with melted butter and nut-cinnamon mix.
- Stack layers and freeze until butter solidifies. Cut into wedges.
Cheesecake
- Preheat oven to 350F.
- Cream cream cheese until fluffy. Add honey, sour cream, eggs, vanilla, and mix.
- Pour batter over crust-lined pan. Place baklava on top.
- Bake for 60-80 minutes at 350F. Pour honey syrup over warm baklava.
- Cool and refrigerate overnight.
Notes: For a unique touch, experiment with different nut combinations in the baklava layers. Ensure the baklava is well-frozen before placing it on the cheesecake to maintain its structure. For a picture-perfect result, take the time to cut and serve the baklava cheesecake once it’s thoroughly chilled.
