Spoil your guests this Christmas with this Best Baklava Cheesecake recipe. This impressive Middle Eastern-inspired dessert is made with indulgently sweet and nutty Turkish Baklava layers topped with creamy and rich cheesecake.
Same as the Classic Italian Tiramisu recipe, making Baklava Cheesecake requires a bit of time and patience. However, it is very easy to make and is perfect for any special occasion and upcoming festive season.
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Traditionally, baklava dessert is made with hand-rolled phyllo pastries that require a bit of skill, patience, and time. You can check my authentic Homemade Turkish Baklava Recipe if you want to learn how to make your own hand-made filo pastries!
This beautiful Baklava Cheesecake dessert is made with ready-made phyllo pastries and is extremely easy to make. Keep reading for the step-by-step pictures, instructions, and video tutorial.
If you love cheesecake, you might want to check out my delicious Cranberry Cheesecake Brownies and Basque Burnt Cheesecake recipes!
What is Baklava Cheesecake?
Baklava is a very popular Turkish sweet dating back to Ottoman Empire, made with flaky & thin filo pastries, butter, nuts, and simple syrup.
Cheesecake is a sweet dessert made with a mixture of soft, fresh cheese (typically cottage cheese, cream cheese, or ricotta), eggs, flour, and sugar.
This Best Baklava Cheesecake recipe combines the best of both worlds: The sweet and nutty Turkish Baklava from the East with rich, smooth, and creamy cheesecake from the West. A true match made in heaven!
Why This Recipe Works?
- This beautiful dessert has all the characteristic flavor and texture of an authentic Turkish Baklava.
- Although it might look complicated, this recipe is easier than it looks! The layering of the baklava is very simple. No need to follow any complicated patterns of layering the filo pastries, butter, and nuts. And the creamy cheesecake mixture only takes minutes to make.
- This recipe gives you a very generous 10 portions or medium-sized 12 portions. This dessert is surely a crowd-pleaser!
- Baklava Cheesecake is elegant, extremely, delicious, and impressive for the festive season or any other special occasion.
- This simple recipe is very easy to follow with step-by-step pictures, instructions, and a video tutorial.
- You don't need any special equipment apart from a handheld mixer, pastry brush, and a 23 cm (9") springform cake pan.
Ingredients and Substitutes
What Filo Pastry to Use For Baklava Cheesecake?
Use paper-thin filo sheets, not thick ones. I buy the Au Ble D'or brand here in the UK which is perfect for making baklava. They are sold fresh so there is no need to defrost them.
You can also find filo pastry in the freezer section of most large grocery shops. They are usually located near the frozen pie crust and puff pastry.
Butter
It is essential to clarify the butter before using it as the milk solids will burn quickly and will give black spots on the baklava. Alternatively, you can use ghee.
Use good quality unsalted butter and don't skimp on it! There are only a few ingredients needed to make this indulgent & rich dessert so make sure you use the best quality ones for the best results.
Walnuts
They are the most common nuts that are used for making Baklava. You can also use pistachio nuts or hazelnuts if you prefer. Make sure to lightly toast them for a more intense flavor before adding them to your baklava.
Finely chop them using a knife or a food processor. Don't let them totally ground, they should be finely chopped but still with a bit of bite to them.
Other ingredients you will need for Baklava Cheesecake are:
- Eggs - Use free-range medium-sized eggs at room temperature.
- Cream cheese - Use full-fat cream cheese for the cheesecake filling. I don't recommend reduced-fat versions. Bring it to room temperature before using it.
- Sugar - I use caster sugar or granulated sugar for the syrup. You do not need honey for the baklava syrup.
- Icing sugar - I prefer using icing sugar for the cheesecake filling as it dissolves quicker than caster sugar.
- Lemon - A few drops of lemon juice are used to prevent the syrup from crystallizing. Don't use too much lemon juice as it will destroy the taste of the baklava.
- Flour - I use plain or all-purpose white flour for the cream cheese filling.
Step-by-Step Instructions
Making this special dessert is easier than you think. However, you need to follow a few simple steps to achieve the best results:
Prepare the Cream Cheese Filling
Place the cream cheese and icing sugar in a bowl and then whisk together until fluffy.
Add the eggs, one at a time, and then keep whisking until nicely combined.
Lastly, add the flour, cream, and vanilla (optional), and then beat just enough to combine without overmixing it at that stage.
Set the bowl aside and proceed to make the syrup.
Prepare the Simple Syrup
Place the water and sugar in a pan and then put on medium heat.
Stir it until the sugar dissolves, bring it to a boil, and then let it gently simmer for 15 to 20 minutes.
Add a few drops of lemon juice, let it simmer for a few more minutes, and then remove the pan from heat.
Let the syrup cool down while layering the baklava cheesecake base.
Assemble the Baklava Layers
To assemble the baklava layers, you need a 23 cm (9") springform cake tin. Lightly butter the bottom and the sides of your cake tin with a pastry brush.
Preheat the oven to 180° C (350° F).
Combine the clarified butter and vegetable oil in a bowl to use for buttering the filo layers.
Keep the filo pastries covered with a damp towel after opening the packaging and handle them gently.
Place one of your filo sheets, letting the pastry hang over the edges of the pan. My filo sheets were extra large so I had to trim ⅓ of the filo and use it as a second layer.
Brush generously the filo sheet with melted butter mixture using a pastry brush and then place another filo sheet on top.
Keep layering until you used half of the filo sheets, making sure to butter generously each layer. Sprinkle your chopped walnuts evenly on top.
Continue layering the rest of the filo sheets. Make sure to butter each layer generously.
Pour any remaining butter mixture over the top to finish.
Carefully trim the overhanging filo sheets using a small knife or scissors.
Pour the cream cheese filling over the filo crust.
Place the cake tin in the preheated oven and then bake it for 55 to 60 minutes, until the cheesecake is set and the phyllo is golden and crispy.
Do not open the oven door while baking the Baklava Cheesecake.
Switch off the oven and then leave the cake in for 10 minutes with the oven door slightly open to avoid any cracks on your cheesecake. (I sometimes forget this step and end up with a slight crack on the cheesecake. However, this can be easily fixed while decorating it).
Remove the pan from the oven and then let it cool down for 5 minutes. Your syrup should be at room temperature at that stage.
Slowly drizzle the syrup over the golden baked filo sheets using a spoon. Try and aim the filo sheets and take your time while pouring the syrup.
The main focus should be moistening the crispy filo sheets.
Let the Baklava Cheesecake cool down to room temperature and then let it refrigerate overnight, ideally for 24 hours.
Garnish it with chopped pistachio nuts and red berries before serving.
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
Top Tips From the Chef
- If using frozen filo pastries, remember to thaw them in the fridge overnight, and also leave them out for half an hour to bring them to room temperature before using them.
- You can make your own filo sheets at home if you have some extra time on your hand. It tastes so much better and is worth the extra time and effort. You can check my Homemade Turkish Baklava Recipe for step-by-step instructions and a video tutorial if you want to know how to make homemade filo pastry!
- Keep the filo pastries covered with a damp towel after opening the packaging and then handle them gently.
- Make sure the syrup is at room temperature before adding it to the freshly baked & hot baklava.
- Use clarified butter to avoid dark & burnt marks on top of the baklava.
- Bring the eggs and cream cheese to room temperature before using them.
- Make sure to lightly toast the walnuts (or any other nuts) for a more intense flavor before adding them to your baklava.
- Chop the walnuts finely, without turning them into a paste or powder.
- A few drops of lemon juice are necessary to prevent the syrup from crystallizing. Don't use too much lemon juice as it will destroy the taste of the baklava.
Recipe FAQs
The leftovers would keep for up to five days when refrigerated. Make sure they are nicely covered to avoid them absorbing any smell from the fridge.
Yes, the leftovers freeze beautifully! They would keep for up to 3 months in the freezer. Simply wrap the slices individually before storing them in the freezer. Defrost them and bring them to room temperature before serving them.
The best way to enjoy this nutty, sweet, and creamy dessert is with a cup of Turkish Tea.
However, there are other ways to serve Baklava Cheesecake. You can sprinkle on some extra nuts, or add a scoop of ice cream, or a dollop of clotted cream on the side.
Related Recipes
For more delicious similar dessert recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this indulgent dessert "Cheesecake Baklava" as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
The Best Baklava Cheesecake
Equipment
Ingredients
For The Cheesecake Filling
- 450 g full fat cream cheese (at room temperature)
- 120 g icing sugar
- 3 medium eggs (at room temperature)
- 15 g plain white flour / all-purpose flour
- 75 g double cream or heavy cream
- 1 teaspoon vanilla bean paste or extract (optional)
For The Simple Syrup
- 250 ml water
- 250 g caster or granulated sugar
- few drops of lemon juice
For The Baklava Base
- 250 g filo pastry (around 10-12 leaves)
- 60 g clarified butter
- 40 ml vegetable or sunflower oil
- 150 g crushed walnuts
Instructions
Preparing The Cheese Filling
- Place the cream cheese and icing sugar in a bowl and whisk together until fluffy.
- Add the eggs, one at a time, and keep whisking until nicely combined.
- Lastly, add the flour, cream, and vanilla (optional), and beat just enough to combine without overmixing it at that stage.
- Set the bowl aside and proceed to make the syrup.
Preparing The Simple Syrup
- Place the water and sugar in a pan and put on medium heat.
- Stir it until the sugar dissolves, bring it to a boil, and let it gently simmer for 15 to 20 minutes.
- Add a few drops of lemon juice, let it simmer for a few more minutes, and then remove the pan from heat.
- Let the syrup cool down while layering the baklava cheesecake base.
Assembling The Baklava Layers
- To assemble the baklava layers, you need a 23 cm (9") springform cake tin.
- Preheat the oven to 180° C (350° F).
- Combine the clarified butter and vegetable oil in a bowl to use for buttering the filo layers.
- Lightly butter the bottom and the sides of your cake tin with a pastry brush.
- Place one of your filo sheets, letting the pastry hang over the edges of the pan. My filo sheets were extra large so I had to trim the ⅓ of the filo and use it as a second layer.
- Brush generously the filo sheet with melted butter mixture using a pastry brush and then place another filo sheet on top.
- Keep layering until you used half of the filo sheets, making sure to butter generously each layer.
- Sprinkle your chopped walnuts evenly on top and continue layering the rest of the filo sheets. Make sure to butter each layer generously. Pour any remaining butter mixture over the top to finish.
- Carefully trim the overhanging filo sheets using a small knife or scissors.
- Pour the cream cheese filling over the filo crust.
- Place the cake tin in the preheated oven and bake it for 55 to 60 minutes, until the cheesecake is set and the filo pastry is golden and crispy. Do not open the oven door during baking your Baklava Cheesecake.
- Switch off the oven and leave the cake in for 10 minutes with the oven door slightly open to avoid any cracks on your cheesecake.
- Remove the pan from the oven and let it cool down for 5 minutes. Your syrup should be at room temperature at that stage.
- Slowly drizzle the syrup over the golden baked filo sheets using a spoon. Try and aim the filo sheets and take your time while pouring the syrup. The main focus should be moistening the crispy filo sheets.
- Let the Baklava Cheesecake cool down to room temperature and let it refrigerate overnight, ideally for 24 hours before serving.
Video
Notes
- If using frozen filo pastries, remember to thaw them in the fridge overnight, and also leave them out for half an hour to bring them to room temperature before using them.
- You can make your own filo sheets at home if you have some extra time on your hand. It tastes so much better and is worth the extra time and effort. You can check my Homemade Turkish Baklava Recipe for step-by-step instructions and a video tutorial if you want to know how to make homemade filo pastry!
- Keep the filo pastries covered with a damp towel after opening the packaging and handle them gently.
- Make sure the syrup is at room temperature before adding it to the freshly baked & hot baklava.
- Use clarified butter to avoid dark & burnt marks on top of the baklava.
- Bring the eggs and cream cheese to room temperature before using them.
- Make sure to lightly toast the walnuts (or any other nuts) for a more intense flavor before adding them to your baklava.
- Chop the walnuts finely, without turning them into a paste or powder.
- A few drops of lemon juice are necessary to prevent the syrup from crystallizing. Don't use too much lemon juice as it will destroy the taste of the baklava.
Nutrition
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Megan
Great recipe with clear instructions. The video helped a lot too. Everybody loved it, so I will have to make another one soon! Thank you for the recipe.
Kay
This recipe is great ! I absolutely love it and made twice already in a month. Thank you for the recipe.