Introduction

Baklava Cheesecake is a luscious fusion dessert that combines the flaky richness of baklava with creamy, tangy cheesecake. This unique treat offers layers of buttery phyllo, spiced nuts, fragrant rose and citrus zests, and a smooth cheesecake filling. It’s perfect for impressing guests or indulging in something extraordinary at home.

This dessert shows a round cake with three main parts: the crisp outer crust made of thin, golden-brown layers of filo pastry that look flaky and rise up around the sides, a middle ring of chopped pistachios mixed with dried pink rose petals around the edge, and a smooth creamy center filling in pale yellow, with a few small dots on its surface. The cake sits on a white marbled surface on a shiny gold base. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

9 sheets Phyllo dough

½ cup Melted butter

½ cup Pistachios

½ cup Walnuts

¼ cup Powdered sugar

2 tbsp Melted butter (for nut mixture)

24 oz Cream cheese (softened)

1 cup Sour cream

1 cup Granulated sugar (for filling)

1 tbsp Lemon zest

1 tbsp Orange zest

4 large Eggs

1 tsp Vanilla extract

1 tsp Rose extract

½ cup Granulated sugar (for syrup)

¼ cup Water

1 tbsp Lemon juice

¼ cup Rose water (or ¼ tsp rose extract)

2 tbsp Pistachios and walnuts (finely chopped, for garnish)

Dried rose petals (for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C, Gas mark 4). Brush a 9-inch springform pan thoroughly with melted butter.

Step 2: Layer the phyllo sheets in the pan, brushing each sheet generously with melted butter. Let the edges hang slightly over the sides, then fold them in to form a crust. Brush the top layer with butter and bake for 10-12 minutes until golden and crisp. Remove and let cool slightly.

Step 3: Toast pistachios and walnuts on a baking tray for about 10 minutes. Once cooled, pulse them in a food processor until they resemble coarse breadcrumbs. In a bowl, combine the crushed nuts, powdered sugar, and 2 tablespoons melted butter. Spread this nut mixture evenly over the baked phyllo base.

Step 4: In a large bowl, beat the softened cream cheese, sour cream, 1 cup granulated sugar, lemon zest, and orange zest until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla and rose extracts. Pour this cheesecake batter evenly over the nut layer in the pan.

Step 5: Lower the oven temperature to 325°F (163°C). Bake the cheesecake for 50-60 minutes until the center is set and edges are lightly golden. Remove from oven and cool completely at room temperature.

Step 6: Prepare the sugar syrup by combining ½ cup sugar, water, rose water, and lemon juice in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 5 minutes, then let cool slightly.

Step 7: Once the cheesecake has cooled, drizzle the syrup evenly over the phyllo layers, allowing it to soak in.

Step 8: Chill the cheesecake in the refrigerator for at least 4 hours or overnight. Before serving, garnish with chopped pistachios, walnuts, and dried rose petals. Carefully remove from the springform pan, slice, and enjoy.

Tips & Variations

Use fresh nuts for better flavor and toast them lightly to enhance their aroma.

Substitute rose extract with additional rose water if you prefer a subtler floral note.

For extra crunch, sprinkle a few chopped nuts between some phyllo layers.

If phyllo dough is frozen, thaw it completely in the refrigerator the day before.

FAQs

Can I make this dessert ahead of time?

Yes, baking it a day ahead allows the flavors to meld beautifully. Just be sure to refrigerate it and add the syrup and garnishes before serving.

What can I substitute if I don’t have rose extract or rose water?

If you don’t have rose extract or water, you can omit them or replace with a small amount of orange blossom water or vanilla extract, though the flavor will be less floral.