{"id":17985,"date":"2022-11-14T11:00:00","date_gmt":"2022-11-14T10:00:00","guid":{"rendered":"https:\/\/bistrobadia.de\/baklava-cheesecake\/"},"modified":"2025-04-08T15:49:23","modified_gmt":"2025-04-08T13:49:23","slug":"baklava-cheesecake","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/baklava-cheesecake\/","title":{"rendered":"Baklava cheesecake recipe"},"content":{"rendered":"\n

Baklava cheesecake<\/strong> is one of the most fantastic desserts I’ve ever tasted. Cheesecake meets baklava<\/a> – 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<\/strong> that combines exactly that: crispy thin filo pastry, freshly roasted nuts and delicious cheesecake cream. This is the ultimate cake fusion! <\/p>\n\n\n\n

5 reasons why you’ll love this baklava cheesecake<\/h2>\n\n\n\n
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  1. Because you don’t have to decide whether you want cheesecake or baklava<\/strong> – you get both.<\/li>\n\n\n\n
  2. The crispy base made from <\/strong>filo pastry<\/a> or yufka dough<\/a> is a real statement.<\/li>\n\n\n\n
  3. Nuts, nuts, nuts<\/strong> – and you can combine them however you like.<\/li>\n\n\n\n
  4. The cheesecake cream <\/strong>is sooo light and airy and the rose water gives it a delicate Levante aroma.<\/li>\n\n\n\n
  5. The recipe<\/strong> is easier<\/strong> than it looks – I promise!<\/li>\n<\/ol>\n\n\n\n
    \"Baklava<\/a><\/figure>\n\n\n\n

    You need these ingredients for the perfect baklava cheesecake<\/h2>\n\n\n\n

    Filo pastry for the crispy base<\/h3>\n\n\n\n

    Instead of a cookie base, we use fluffy filo pastry<\/strong>. You don’t need a lot of it, but the sheets<\/strong> should be nice and thin and smooth<\/strong>. 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. <\/p>\n\n\n\n

    My tip:<\/strong> You can use both filo<\/strong> and yufka dough.<\/strong> <\/p>\n\n\n\n

    A handful of nuts for the filling<\/h3>\n\n\n\n

    Walnuts, cashews or pistachios? <\/strong>I say: why not all of them? I roast the nuts briefly in a pan beforehand – this brings out the flavor<\/strong>. If you like it a little finer, use more pistachios. If you want something more rustic, use more walnuts. <\/p>\n\n\n\n

    Quark, cream cheese and cream for the cream<\/h3>\n\n\n\n

    The base is classic: cream cheese, low-fat quark and a little cream.<\/strong> And to give this part the taste of the Levante, a few drops of rose water<\/strong> should not be missing from the cheese cream<\/strong>. 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. <\/p>\n\n\n\n

    \"Baklava<\/a><\/figure>\n\n\n\n

    Keep your cheesecake creamy and your baklava crispy with these 5 tips<\/h2>\n\n\n\n
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    1. Allow all the ingredients <\/strong>to reach room temperature <\/strong>– this helps the cream to combine better. Cold ingredients are not so easy to mix into a creamy mixture and often form lumps. <\/li>\n\n\n\n
    2. Always brush the filo well with butter<\/strong> – otherwise it will be dry instead of crispy.<\/li>\n\n\n\n
    3. Bake the cake at a low temperature <\/strong>and place a heatproof bowl of water in the oven<\/strong>. This keeps the cream smooth. The steam prevents the cheesecake from cracking and ensures gentle heat distribution. <\/li>\n\n\n\n
    4. After baking: <\/strong>first leave to cool<\/strong> with the oven door open, then place in the fridge<\/strong> – preferably overnight. If you were to take the hot cheesecake out of the oven, it would tear. <\/li>\n<\/ol>\n\n\n\n

      And another tip:<\/strong> cut the cheesecake with a sharp knife.<\/strong> I know it hurts, but someone has to take the first step.<\/p>\n\n\n\n

      I hope you enjoy baking the crispy cheesecake and, of course, bon app\u00e9tit. If you liked the Baklava Cheesecake recipe <\/strong>, please leave me a rating. If you have any questions or suggestions, you can leave me a comment. <\/p>\n\n\n\n

      Recipe for baklava cheesecake<\/h2>\n\n\n
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      \"Baklava<\/div>\n \n<\/div>\n\n
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