Baklava Cheesecake
This Baklava Cheesecake, crafted by Peter Minaki, marries the luxurious creaminess of cheesecake with the crisp, nutty allure of baklava. Anchored by layers of flaky phyllo and crowned with a honey-pistachio topping, this dessert is set to dazzle at any gathering!
Introduction
The Baklava Cheesecake is an innovative fusion of two beloved desserts: the rich, dense cheesecake and the crunchy, flaky baklava. This unique treat, brought to life by the culinary genius Peter Minaki, is a delightful combination of textures and flavors. The soft, creamy filling of the cheesecake contrasts wonderfully with the nutty, crisp layers of phyllo dough and the sticky sweetness of the honey-pistachio topping. Perfect for special occasions or any time you want to impress your guests, this dessert is as stunning to look at as it is delicious to eat.
Detailed Ingredients
For the Base:
– 10 sheets of phyllo pastry, thawed
– 2 sticks (approx.) unsalted butter, melted
– 1 cup roasted walnuts
– 1 cup roasted almonds
– 1 tsp ground cinnamon
– ¼ tsp salt
– 2 tbsp melted butter for phyllo base
For the Cheesecake Filling:
– 500g (2 packages) cream cheese, room temperature
– 1 cup granulated sugar
– Pinch of salt
– 2 tsp vanilla extract
– 1 tbsp lemon zest
– 1 tbsp lemon juice
– 1 tbsp corn starch
– 3 large eggs, room temperature
– 250g strained Greek yogurt (or sour cream)
For the Topping:
– 1 cup shelled pistachios (unsalted), coarsely chopped
– 1 cup honey
– 1 tbsp lemon juice
– Splash of rosewater
For Garnish:
– Additional honey for drizzling
Detailed Directions and Instructions
Preheat Oven:
1. Preheat your oven to 350°F (175°C).
Prepare Springform Pan:
2. Line the base of an 8 to 10-inch springform pan with trimmed parchment paper, then lock the collar in place.
Prepare Phyllo Base:
3. Brush the first sheet of phyllo pastry with melted butter and place it in the springform pan. Repeat with the remaining 9 sheets. Trim any overhanging phyllo and press the trimmed pieces into the base.
4. Bake the phyllo in the preheated oven for about 12 minutes, or until just golden.
Make Nut Mixture:
5. In a food processor, pulse the walnuts, almonds, cinnamon, and salt until crumbly. Add 2 tbsp of melted butter and pulse again until combined.
6. Spread the nut mixture evenly over the baked phyllo base.
Prepare Cheesecake Filling:
7. In a mixing bowl, beat the cream cheese, sugar, pinch of salt, vanilla extract, lemon zest, lemon juice, and corn starch using a hand mixer or stand mixer for 4-5 minutes until smooth and creamy.
8. Scrape the sides of the bowl as needed.
Add Eggs and Yogurt:
9. Add the eggs one at a time, mixing until fully incorporated. Finally, add the strained Greek yogurt (or sour cream) and mix until smooth.
Bake the Cheesecake:
10. Pour the cheesecake mixture into the springform pan over the nut layer. Tap the pan lightly on the counter to remove any air bubbles.
11. Bake on the middle rack for 45 minutes, or until the top is just golden.
12. Turn off the oven and leave the cheesecake inside for another 50 minutes to slowly finish baking.
Cool the Cheesecake:
13. Remove the cheesecake from the oven and allow it to cool completely at room temperature.
Prepare Topping:
14. Mix the honey, lemon juice, and a splash of rosewater in a small bowl until well combined.
Assemble the Cheesecake:
15. Pour the honey mixture over the cooled cheesecake and top with the chopped pistachios.
Garnish and Serve:
16. Before serving, unmold the cheesecake from the springform pan and transfer it to a serving platter. Cut into slices, drizzle each piece with more honey, and enjoy!
Notes
This Baklava Cheesecake offers a beautifully balanced blend of flavors and textures. If you prefer, you can substitute the Greek yogurt with sour cream to achieve a slightly tangier flavor in the cheesecake filling. The splash of rosewater in the topping adds a subtle, aromatic note, but can be omitted if not available. For an extra touch of indulgence, consider adding a sprinkle of powdered sugar or a dollop of whipped cream when serving.
Cook Techniques and FAQ
One of the key techniques for preparing this dessert is working with phyllo pastry. It’s essential to keep the phyllo sheets covered with a damp towel while working, as they dry out and become brittle very quickly. When brushing the phyllo with butter, ensure each sheet is thoroughly coated to achieve that signature flaky texture.
For the cheesecake, make sure all the filling ingredients are at room temperature before mixing. This ensures a smooth, lump-free filling. Baking the cheesecake at a consistent, moderate temperature helps to avoid cracks on the surface.
If your cheesecake does crack, don’t worry—the honey and pistachio topping will cover most imperfections. The slow cooling process helps in preventing the cheesecake from cracking due to sudden temperature changes.
FAQ:
Q: Can I use pre-roasted nuts for the nut mixture?
A: Yes, pre-roasted nuts can be used. Ensure they are unsalted and of good quality for the best flavor.
Q: Can I prepare the cheesecake in advance?
A: Absolutely! This cheesecake can be made a day in advance, allowing the flavors to meld beautifully. Just add the honey and pistachio topping before serving.
Q: What can I use if I don’t have a springform pan?
A: While a springform pan allows for easier removal and a clean presentation, a regular cake pan can be used. Ensure it is well-greased, and consider lining it with parchment paper for easier removal.
Conclusion
The Baklava Cheesecake is an exquisite blend of richness, crunch, and sweetness that brings a touch of Mediterranean flair to the classic cheesecake. By meticulously layering phyllo, nuts, and a beautifully creamy filling, this dessert not only looks impressive but delivers on taste, making it a perfect centerpiece for any special occasion. Whether you’re looking to wow your guests or just indulge in a luxurious treat, this unique cheesecake is sure to become a household favorite.
More Recipes Suggestions and Combinations
If you enjoyed making and savoring this Baklava Cheesecake, here are a few more dessert ideas to explore:
– Lemon Blueberry Cheesecake: A tangy and fruity version that’s perfect for summer.
– Chocolate Hazelnut Cheesecake: Rich, creamy, and perfect for chocolate lovers.
– Pistachio Baklava: The classic dessert that inspired this cheesecake, with flaky layers of phyllo and a hint of cinnamon and honey.
– Greek Yogurt Cheesecake: Lighter but equally delicious, with a creamy texture and slightly tangy flavor.
Exploring these variations and combinations can elevate your baking repertoire, bringing a delightful mix of classic and innovative desserts to your table.
Prep Time: 30 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 15 minutes
Yield: 8-10 servings
Baklava Cheesecake
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Line the base of an 8 to 10-inch springform pan with trimmed parchment paper, then lock the collar in place.
- Brush the first sheet of phyllo pastry with melted butter and place it in the springform pan. Repeat with the remaining 9 sheets. Trim any overhanging phyllo and press the trimmed pieces into the base.
- Bake the phyllo in the preheated oven for about 12 minutes, or until just golden.
- In a food processor, pulse the walnuts, almonds, cinnamon, and salt until crumbly. Add 2 tbsp of melted butter and pulse again until combined.
- Spread the nut mixture evenly over the baked phyllo base.
- In a mixing bowl, beat the cream cheese, sugar, pinch of salt, vanilla extract, lemon zest, lemon juice, and corn starch using a hand mixer or stand mixer for 4-5 minutes until smooth and creamy.
- Scrape the sides of the bowl as needed.
- Add the eggs one at a time, mixing until fully incorporated. Finally, add the strained Greek yogurt (or sour cream) and mix until smooth.
- Pour the cheesecake mixture into the springform pan over the nut layer. Tap the pan lightly on the counter to remove any air bubbles.
- Bake on the middle rack for 45 minutes, or until the top is just golden.
- Turn off the oven and leave the cheesecake inside for another 50 minutes to slowly finish baking.
- Remove the cheesecake from the oven and allow it to cool completely at room temperature.
- Mix the honey, lemon juice, and a splash of rosewater in a small bowl until well combined.
- Pour the honey mixture over the cooled cheesecake and top with the chopped pistachios.
- Before serving, unmold the cheesecake from the springform pan and transfer it to a serving platter. Cut into slices, drizzle each piece with more honey, and enjoy!
