Description
A luscious fusion dessert combining the flaky, nutty layers of traditional baklava with a creamy, tangy cheesecake filling, enriched with fragrant rose and citrus zests. This Baklava Cheesecake layers crisp phyllo pastry, toasted pistachios and walnuts, and a silky cheesecake baked to perfection, finished with a delicate rose-infused syrup and garnished with chopped nuts and dried rose petals for a stunning and flavorful treat.
Ingredients
Scale
Phyllo and Nut Base
- 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)
Cheesecake Filling
- 24 oz Cream cheese, softened
- 1 cup Sour cream
- 1 cup Granulated sugar
- 1 tbsp Lemon zest
- 1 tbsp Orange zest
- 4 large Eggs
- 1 tsp Vanilla extract
- 1 tsp Rose extract
Sugar Syrup and Garnish
- ½ cup Granulated sugar
- ¼ cup Water
- 1 tbsp Lemon juice
- ¼ cup Rose water (or ¼ tsp rose extract)
- 2 tbsp Pistachios and walnuts, finely chopped
- Dried rose petals for decoration
Instructions
- Prepare the pan: Preheat your oven to 350°F (175°C, Gas mark 4). Brush a 9-inch springform pan thoroughly with melted butter to prevent sticking and to add flavor to the crust.
- Prepare the baklava base: Layer the phyllo sheets in the prepared pan, brushing each sheet generously with melted butter. Let the edges hang over the sides then fold them inward to form a crust. Brush the top layer well with butter. Bake this phyllo base for 10-12 minutes until it turns golden and crisp, then remove and let it cool slightly.
- Prepare the nut mixture: Toast the pistachios and walnuts on a baking sheet for 10 minutes until fragrant. Transfer to a food processor and pulse until resembling coarse breadcrumbs. Combine the crushed nuts with powdered sugar and 2 tablespoons melted butter in a bowl. Spread this nut mixture evenly over the baked phyllo base.
- Prepare the cheesecake filling: In a large bowl, beat together softened cream cheese, sour cream, granulated sugar, lemon zest, and orange zest until smooth. Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla and rose extracts. Pour this batter evenly over the nut mixture in the pan.
- Bake the cheesecake: Reduce the oven temperature to 325°F (163°C). Bake the cheesecake for 50-60 minutes until the center is set and the edges are lightly golden. Remove from the oven and allow it to cool completely at room temperature.
- Prepare the sugar syrup: In a small saucepan over medium heat, combine granulated sugar, water, rose water, and lemon juice. Stir until sugar dissolves, then bring to a boil. Reduce heat and simmer gently for 5 minutes. Remove from heat and let the syrup cool slightly.
- Assemble and decorate: Once the cheesecake has cooled completely, drizzle the slightly cooled rose syrup evenly over the baklava layers, allowing it to soak in and infuse flavor. Garnish the top with finely chopped pistachios, walnuts, and dried rose petals for an elegant presentation.
- Chill and serve: Refrigerate the assembled cheesecake for at least 4 hours or overnight to allow flavors to meld and the dessert to set firmly. Remove the sides of the springform pan, slice, and serve chilled for a decadent treat.
Notes
- Use fresh phyllo dough and keep it covered with a damp cloth while working to prevent drying out.
- Softened cream cheese ensures a smooth cheesecake batter without lumps.
- Rose water and rose extract are potent—adjust to taste if necessary.
- Allow the cheesecake to cool completely before adding syrup to avoid sogginess.
- Chilling overnight enhances flavor development and texture.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Keywords: Baklava Cheesecake, phyllo dessert, Middle Eastern cheesecake, nutty cheesecake, rose water dessert, pistachio walnut dessert
