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This baklava cheesecake delivers the crisp bite of flaky pastry and the rich, creamy goodness of a classic cheesecake. It’s a total showstopper that brings together the best tastes of Middle Eastern treats and Western desserts in every forkful.
This is always my go-to dessert for family get-togethers now. The first time I made it was for my mom’s birthday, and everyone was obsessed with how the flavors came together—they wouldn’t stop asking for more.
Ingredients
- Fresh phyllo dough: good for making a crust that’s crisp and golden
- High-quality melted butter: adds richness and helps brown up the pastry
- Pistachios and walnuts: form a tasty, fragrant layer beneath the cheesecake
- Cream cheese at room temp: keeps your batter silky smooth
- Sour cream: cuts a bit of the sweetness with a touch of tang
- Lemon and orange zest: bring a fresh lift to every bite
- Rose extract: gives you that classic floral taste in Middle Eastern sweets
- Rose water: for the syrup that gently soaks into the flaky layers
Easy Step-by-Step Instructions
- Decorate and finish up:
- After the cheesecake cools down all the way, pour syrup all over the top so it soaks into the pastry. Top it off with chopped nuts and a handful of pretty dried rose petals.
- Make the syrup:
- Mix sugar, water, rose water, and lemon juice in a small saucepan. Bring it to a boil while stirring so the sugar dissolves. Let it simmer on low for around 5 minutes. Cool it off a bit before using.
- Bake the cheesecake:
- Drop the oven to 163°C and bake the cheesecake for about 50-60 minutes. It’s done when the edges are a bit golden and the middle is set. Let it cool on the counter completely.
- Mix up the filling:
- Take a big bowl and beat together cream cheese, sour cream, sugar, and the fruit zest until it’s super smooth. Mix in the eggs one at a time, then add the vanilla and rose extract. Pour this over the nut layer.
- Prep the nut mixture:
- Toast the pistachios and walnuts for 10 minutes, then crush them up—chunky is good! Stir in powdered sugar and some melted butter, then spread this chunky nut blend over the baked crust.
- Build the crust:
- Turn your oven to 175°C. Coat a 23cm springform pan with butter. Lay out the sheets of phyllo, brushing each with butter as you stack them up. Let the edges hang out, then fold them inward. Bake for 10-12 minutes so the base turns crispy and golden.
I’m crazy about the rose water in this one—it’s like a trip to the markets in the Middle East. My kid gets such a kick out of tossing on the dried petals, and it kind of makes the whole dessert feel like a family project.
Storing Tips
Your baklava cheesecake stays awesome in the fridge for up to four days. Just cover it loosely with foil so the pastry doesn’t go soggy—skip the airtight lid. I’d say don’t freeze it, since it can mess up the tender layers.
Ingredient Swaps
If you can’t get rose water, use a bit of rose extract instead. Swap in almonds for walnuts or pistachios if you’d rather. Want a gluten-free version? Look for specialty gluten-free phyllo, though the texture changes a bit.
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Serving Ideas
Dollop a scoop of vanilla or pistachio ice cream on the side of each slice to take it over the top. Serve with fresh mint tea or a cup of Turkish coffee for a real treat. If you want to wow your guests, finish with a sprinkle of chopped pistachios right at the table.
Cultural Background
Baklava’s a much-loved dessert from the Middle East and Balkan regions, dating way back to Ottoman times. By bringing it together with all-American cheesecake, you get the best of both baking traditions. Every forkful is a little nod to family stories and new ideas in the kitchen.
Frequently Asked Questions
- → How do I handle phyllo dough without tearing?
To stop phyllo dough from drying or ripping, keep unused sheets under a damp cloth. This helps them stay flexible and easy to work with.
- → Can pistachios and nuts be swapped out?
You can replace pistachios and nuts with almonds or hazelnuts based on your taste, and it’ll still work perfectly.
- → How do I prevent cracks in the cheesecake?
Don’t overmix the batter when adding eggs. Too much air can cause cracks during baking.
- → How long should it chill before serving?
Chill the cheesecake for at least 4 hours, or ideally overnight, to firm up properly and deepen the flavors.
- → What’s the trick to a perfect rose and lemon syrup?
Make sure the sugar completely dissolves before removing from heat. Use medium heat to avoid overcooking or caramelizing it.
- → Can this dessert be prepped ahead of time?
Yes, you can store the cheesecake in the fridge for 2-3 days. Just add the toppings right before serving to keep them fresh.