Baklava Cheesecake
Crisp, flaky layers of buttery filo pastry, spiced nuts, and a golden honey syrup encase a tangy cheesecake filling in this fusion dessert that’s indulgent and perfect for a special occasion.
How long will it take?
1 ½ hours
What’s the serving size?
Serves 12
What do I need?
- 1 cup walnuts, finely chopped
- 1 cup pistachios, finely chopped
- ½ cup almonds, finely chopped
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ½ cup honey
- ½ cup sugar
- ½ cup water
- 1 tsp lemon juice
- 250 g filo pastry sheets (thawed if frozen)
- 150 g unsalted butter, melted
For the cheesecake filling
- 500 g cream cheese, softened
- 1 cup Greek yoghurt
- ¾ cup caster sugar
- 3 eggs
- 2 tbsp plain flour
- 2 tsp vanilla extract
- Zest of 1 lemon
How do I make it?
- In a bowl, mix walnuts, pistachios, almonds, cinnamon, and cloves. Set aside.
- In a saucepan, combine honey, sugar, water, and lemon juice. Simmer for 8–10 minutes until slightly thickened. Let cool completely.
- Preheat oven to 160C. Grease and line a 23-centimetre springform pan.
- Layer 6 – 8 sheets of filo pastry, brushing each with melted butter, into the base and sides of the pan, letting edges overhang.
- Sprinkle with a thin layer of the nut mixture.
- Repeat layering 3–4 times, ending with filo. Reserve some nuts for the topping.
- Beat cream cheese and sugar until smooth.
- Add yoghurt, eggs (one at a time), flour, vanilla, and lemon zest. Mix until just combined.
- Pour filling into the prepared filo crust.
- Bake for 55 – 65 minutes, until centre is set but slightly wobbly. Cool completely, then refrigerate for 4 hours or overnight.
- Just before serving, sprinkle remaining nut mixture over the cheesecake.
- Drizzle generously with cooled honey syrup and serve.
