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Pistachio Baklava Cheesecake Recipe

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4.7 from 84 reviews

This Pistachio Baklava Cheesecake is a decadent fusion dessert that combines the flaky, buttery layers of traditional baklava with a rich, creamy cheesecake filling. Featuring finely ground pistachios blended with melted butter and sugar for a nutty layer, and a smooth cheesecake batter infused with fragrant orange blossom essence, this dessert is finished with a luscious honey and lemon sugar syrup. It offers an elegant twist perfect for special occasions or indulgent treats.

Ingredients

Scale

Layers of Baklava

  • 12-15 layers of filo pastry
  • 3 tbsp clarified butter, melted

Pistachio Layer

  • 200 g finely ground pistachios
  • 2 tbsp finely ground pistachios, for garnish
  • ⅓ cup unsalted butter, melted
  • 4 tbsp granulated sugar

Cheesecake Batter

  • 600 g cream cheese, room temperature
  • ½ cup heavy cream
  • ½ cup caster sugar
  • 4 tbsp cornstarch
  • 1 tbsp orange blossom essence
  • 3 large eggs, room temperature

Sugar Syrup

  • 1 cup granulated sugar
  • ½ cup honey
  • ¾ cup water
  • 2 tbsp lemon juice
  • 1 tbsp orange blossom essence

Instructions

  1. Prepare the Layers of Baklava: Preheat your oven to 350°F (175°C). Lay out 12-15 layers of filo pastry one on top of another, brushing each layer lightly with melted clarified butter to ensure they become golden and crisp when baked.
  2. Create the Pistachio Mixture: In a bowl, combine 200 g finely ground pistachios with melted unsalted butter and granulated sugar. Mix thoroughly to form a moist nutty layer to spread over the filo layers.
  3. Assemble the Baklava Base: On a baking dish, place half of the buttered filo layers. Spread the pistachio mixture evenly over these layers. Then cover with the remaining filo sheets, again brushing each with melted butter. Trim any excess pastry if necessary.
  4. Prepare the Cheesecake Batter: In a large mixing bowl, beat the cream cheese until smooth and fluffy. Gradually add heavy cream, caster sugar, and cornstarch while continuing to beat. Mix in the orange blossom essence and add eggs one at a time, beating thoroughly after each addition until fully incorporated.
  5. Pour and Bake: Pour the cheesecake batter evenly over the assembled baklava layers in the baking dish. Smooth the top gently with a spatula. Bake in the preheated oven for 55-65 minutes or until the cheesecake is set and the filo is golden brown.
  6. Prepare the Sugar Syrup: While the cheesecake bakes, combine granulated sugar, honey, water, lemon juice, and orange blossom essence in a saucepan. Bring to a boil, then reduce heat and simmer for about 10 minutes until slightly thickened. Remove from heat and let cool slightly.
  7. Drizzle and Garnish: Once the cheesecake comes out of the oven, immediately pour the warm sugar syrup evenly over the hot cheesecake to soak into the layers. Sprinkle the additional 2 tbsp of ground pistachios on top as garnish.
  8. Cool and Serve: Allow the pistachio baklava cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight to set fully. Slice and serve chilled for best texture and flavor.

Notes

  • Ensure all eggs and cream cheese are at room temperature to achieve a smooth cheesecake batter.
  • Use clarified butter for brushing filo to get a crispier texture and prevent sogginess.
  • Syrup should be poured warm onto the hot cheesecake so it absorbs well into the layers.
  • Handle filo pastry gently as it is delicate and can tear easily.
  • Refrigerate adequately before slicing to prevent the cheesecake from cracking.
  • Store leftovers covered in the refrigerator for up to 3 days.

Find it online: https://amandafood.com/pistachio-baklava-cheesecake-recipe/