Baklava cheesecake recipe
Baklava cheesecake is one of the most fantastic desserts I’ve ever tasted. Cheesecake meets baklava – sounds amazing, doesn’t it? Well, to be honest, I was skeptical at first because I’m an absolute fan of baklava. But what can I say? This baklava cheesecake has gone straight into my “will make again” category. A recipe that combines exactly that: crispy thin filo pastry, freshly roasted nuts and delicious cheesecake cream. This is the ultimate cake fusion!
5 reasons why you’ll love this baklava cheesecake
- Because you don’t have to decide whether you want cheesecake or baklava – you get both.
- The crispy base made from filo pastry or yufka dough is a real statement.
- Nuts, nuts, nuts – and you can combine them however you like.
- The cheesecake cream is sooo light and airy and the rose water gives it a delicate Levante aroma.
- The recipe is easier than it looks – I promise!
You need these ingredients for the perfect baklava cheesecake
Filo pastry for the crispy base
Instead of a cookie base, we use fluffy filo pastry. You don’t need a lot of it, but the sheets should be nice and thin and smooth. I always put the layers directly into the springform pan, nicely coated with butter – it’s a bit like meditative crafting with dough. But it’s really fun.
My tip: You can use both filo and yufka dough.
A handful of nuts for the filling
Walnuts, cashews or pistachios? I say: why not all of them? I roast the nuts briefly in a pan beforehand – this brings out the flavor. If you like it a little finer, use more pistachios. If you want something more rustic, use more walnuts.
Quark, cream cheese and cream for the cream
The base is classic: cream cheese, low-fat quark and a little cream. And to give this part the taste of the Levante, a few drops of rose water should not be missing from the cheese cream. It’s not a must – but I think that’s what makes it special. Give it a try! And if you don’t like rose water, just leave it out.
Keep your cheesecake creamy and your baklava crispy with these 5 tips
- Allow all the ingredients to reach room temperature – this helps the cream to combine better. Cold ingredients are not so easy to mix into a creamy mixture and often form lumps.
- Always brush the filo well with butter – otherwise it will be dry instead of crispy.
- Bake the cake at a low temperature and place a heatproof bowl of water in the oven. This keeps the cream smooth. The steam prevents the cheesecake from cracking and ensures gentle heat distribution.
- After baking: first leave to cool with the oven door open, then place in the fridge – preferably overnight. If you were to take the hot cheesecake out of the oven, it would tear.
And another tip: cut the cheesecake with a sharp knife. I know it hurts, but someone has to take the first step.
I hope you enjoy baking the crispy cheesecake and, of course, bon appétit. If you liked the Baklava Cheesecake recipe , please leave me a rating. If you have any questions or suggestions, you can leave me a comment.
Recipe for baklava cheesecake
Equipment
Ingredients
For the Baklava Cheesecake
- 80 g Walnuts
- 80 g Cashews
- 600 g Cream cheese
- 230 g Low-fat curd cheese
- 150 ml Cream
- 1 Egg
- 200 g Sugar
- 3 TBSP. Cornstarch
- 5 TBSP Lemon juice
- 1 TSP Vanilla extract
- 1 TSP Rose water
- 50 g Butter
- 9 Leaves Filo/Yufka dough
For garnishing
- 30 g Pistachios
- 20 g Walnuts
Zubereitung
- Preheat the oven to 160 °C top/bottom heat. Fill a heatproof bowl with water and place on the bottom of the oven. Grease the springform pan. Bring all ingredients to room temperature.
- Toast nuts in a pan without fat until they begin to smell. Chop nuts and set aside.
- Mix cream cheese, low-fat curd, cream, egg and sugar in a large bowl with a hand mixer.
- Fold in cornstarch, lemon juice, vanilla extract and rose water. Set aside.
- Carefully place a layer of filo pastry in the greased springform pan and brush with butter. Repeat this process 2x, so that you have a total of 3 filo layers.
- Sprinkle nuts on top, cover with two sheets of filo pastry, brush with butter and repeat this process 2x more times so you have a total of 3 layers of nuts.
- Carefully pour the cream cheese onto the dough. If too much dough peeks out, cut off the edges so that you can easily remove the cheesecake from the mold later.
- Bake Baklava Cheesecake in preheated oven for about 60 minutes until it has a golden top and no longer seems runny in the center.
- Turn oven off and let cheesecake cool in oven for 30 minutes with oven door open.
- Take out cheesecake, carefully remove ring and let cool completely at room temperature. It is best to let it cool well overnight in the refrigerator.
- To garnish, chop pistachios and walnuts and spread on the surface of the cheesecake. You can of course also use other nuts or decoration.
Notes
Nährwerte
If you would like to try even more baklava recipes, I also recommend baklava with walnuts, baklava with pistachios, puff pastry baklava and crispy baklava pockets. You can also find out more about the origins of baklava.
You can also follow me on Instagram for even more inspiration about Levante cuisine.
