Baklava Cheesecake
Betül’s Notes
One of the most-made and most-loved recipes from my page, this Baklava Cheesecake combines two decadent treats into one showstopper of a dessert! The blend of textures and flavors compliment each other perfectly: the phyllo and pistachios are crunchy and sweet from the syrup, while the creamy cheesecake offers richness and a little tang. If you haven’t tried it yet, I promise that it’ll be your favorite, too!
My homemade Turkish-Style Phyllo Dough recipe is in my cookbook!
Baklava Cheesecake
Ingredients
For the Baklava Layers:
- 27 9”x14” phyllo sheets
- 10 tbsp melted butter
- 1/4 cup granulated sugar
For the Pistachio Layers:
- 1 1/2 cup chopped pistachio
- 4 tbsp melted butter
- 1/4 cup powdered sugar
For the Cheesecake:
- 16 oz cream cheese room temperature
- 8 oz mascarpone room temperature
- 1/2 cup heavy whipping cream
- 3/4 cup granulated sugar
- 3 medium eggs
- 2 tbsp all-purpose flour
- 1 tbsp cornstarch
- Pinch of salt
For the Syrup:
- 1/2 cup water
- 1/2 cup sugar
- 1 small slice of lemon
Instructions
Prepare the Phyllo Layer:
- Preheat the oven to 400F. Starting with one sheet of phyllo dough, drizzle with 1/2 tbsp butter and sprinkle 1 tsp sugar. Add an additional sheet of phyllo dough on top and repeat until you have 6 sheets stacked. Transfer the sheets of phyllo dough into an 8 inch springform pan with the edges over the sides. Repeat this process with another 6 sheets of phyllo dough and then add to the pan crossing the other direction so the entire pan edge is covered. Using a fork, poke the bottom of the dough. Bake for 7-8 mins. Remove from oven and let cool.
Prepare the Cheesecake:
- Reduce oven heat to 320F.
- In a medium bowl, add chopped pistachios, powdered sugar, and melted butter and combine.
- In a large mixing bowl, mix well all of the cheesecake ingredients: cream cheese, mascarpone, heavy whipping cream, sugar, eggs, flour, and corn starch.
- Add half of the pistachio mixture into the springform pan over the base of the phyllo dough. Using your hands gently press to the bottom. Pour the cheesecake mixture into the springform pan. Set aside.
- Cut three sheets of phyllo dough into an 8 inch circle,using the base of the springform pan for reference. Sprinkle each layer with1/2 tbsp melted butter and 1/2 tsp sugar and stack on top of each other. Pressthe other half of the pistachio mixture on the top of the phyllo dough circles,add carefully on top of the cheesecake mixture. Prepare 12 square layers ofphyllo dough, repeating the initial process of butter and sugar between eachlayer. Cut the stack into an 8 inch circle, and cut 8 wedges into the dough.Place each wedge on top of the cheesecake. Bake the cheesecake for 60 minutes,then cover the top loosely with aluminum foil (if it’s already brown and flaky,otherwise no need) before baking for an additional 10-15 minutes.
- Remove from the oven, let cool at room temperature. Refrigerate at least 4 hours or overnight.
Prepare the Syrup:
- The next day, in a saucepan, add the sugar, water, and lemon slice, heat over medium-high, and bring to a boil. Reduce the heat to medium-low and simmer it for 10-12 min. Remove the syrup from the heat and let cool until warm.
- Pour half of the warm syrup over the baklava and around the edges. Let is sit for 5-10 min. Cut into slices and serve with additional syrup for extra sweetness, if desired.
- Bon appetit!
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