Luxurious Baklava Cheesecake: A fusion delight with a drizzle of syrup

Luxurious Baklava Cheesecake: A fusion delight with a drizzle of syrup

This Baklava Cheesecake combines the crispy, nutty layers of traditional baklava with the creamy, indulgent texture of cheesecake, creating a dessert that is both unique and irresistibly delicious. Made with layers of pistachio-enriched phyllo dough and sweetened with syrup, this dessert is topped with a velvety cheesecake mixture, blending the flavors of the Eastern Mediterranean with Western culinary traditions.


Why you'll love this:

If you like the crunchy texture of baklava and the creaminess of cheesecake, this dessert is for you. It's an exquisite fusion that offers the best of both worlds, making it an impressive dish to serve at parties or special occasions. Adding a drizzle of sweet syrup enhances the flavors and adds a delicious finish that will captivate your taste buds.

Perfect opportunity:

This Baklava Cheesecake is perfect for festive occasions, cultural celebrations or as a centerpiece at dinner parties. It is also a great choice for holidays where you want to introduce new traditions or impress your guests with your baking prowess.

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Decorating tips:

replaces the word nice with empty enhance the presentation, sprinkle chopped pistachios on top of the cheesecake before serving. You may also consider garnishing with edible flowers or a dusting of cinnamon to enhance the visual appeal and add a touch of spice that complements the sweet flavors.


  • For the base:
    • 10 sheets of phyllo dough
    • 120 g clarified sweet butter
    • A pinch of sugar
    • 130 g coarsely ground pistachios
    • 30 g unsalted butter, melted
    • 3 tablespoons of powdered sugar
  • For the cheesecake:
    • 500g double cream cream cheese (or labneh/süzme yogurt)
    • 200 g of curdled cream (kaymak)
    • 150 g) sugar
    • 50 g cornstarch
    • 3 medium eggs
    • 200 ml of cream
    • 2 sachets of vanilla sugar (or 2 teaspoons of vanilla extract)
  • For the syrup:
    • 200g sugar
    • 200 ml of water
    • A few drops of lemon juice


  1. Prepare the base:
    • Line a 26cm springform pan with baking paper and butter the edges. Arrange the filo pastry sheets, brushing every other layer with clarified butter and sprinkling with sugar. Trim off any excess pastry with scissors. Bake in a preheated oven at 170°C for about 15 minutes or until golden brown.
  2. Prepare the filling:
    • Mix the ground pistachios with the powdered sugar and melted butter. Spread this mixture over the cooked phyllo base.
  3. Prepare the cheesecake mixture:
    • Whisk together cheesecake ingredients until smooth. Pour this mixture over the layer of pistachios.
  4. Bake the cheesecake:
    • Bake at 170°C (340°F) for 65 to 70 minutes. Turn off the oven, leave the door ajar and let the cheesecake cool in the oven for 30 minutes to prevent it from leaking. Place in the refrigerator for at least 4 hours or overnight.
  5. Prepare the syrup:
    • Mix the sugar and water in a saucepan. Boil for 15 minutes, add a few drops of lemon juice, then let cool to room temperature.
  6. The finishing touch:
    • Drizzle the edges of the cheesecake with syrup before serving. Offer extra syrup on the side so guests can add as they wish.

Enjoy this stunning Baklava Cheesecake, a dessert that not only looks spectacular, but also offers a rich and complex flavor profile that will make any occasion more special!

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