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    Cooking Gorgeous » Recipes » Pastries & Sweets

    The BEST Baklava Cheesecake Recipe

    Published: Sep 28, 2022 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    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.

    a slice of baklava cheesecake

    Same as Berliner - German Jam Doughnuts and Classic Italian Tiramisu recipes, 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.

    Jump to:
    • What is Baklava Cheesecake?
    • Why This Recipe Works?
    • Ingredients You'll Need
    • How to Make the Best Baklava Cheesecake?
    • Top Tips From the Chef
    • How to Serve Baklava Cheesecake?
    • Recipe FAQs
    • Related Recipes
    • The Best Baklava Cheesecake

    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 pastry sheets 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?

    Classic 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 You'll Need

    Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

    Labelled picture of ingredients for baklava cheesecake

    What Filo Pastry to Use For Delicious Baklava Cheesecake Recipe?

    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, hazelnuts, or nut mixture 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.
    • Cream - I prefer using double cream/heavy cream but you can also use whipping cream. Same as the cream cheese and the eggs, 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.
    a slice of baklava cheesecake on a plate

    How to Make the Best Baklava Cheesecake?

    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 Mixture

    Place the cream cheese and icing sugar in a bowl and then whisk together until fluffy.

    cream cheese and icing sugar are beaten until fluffy

    Add the eggs, one at a time, and then keep whisking until nicely combined.

    the eggs are beaten into cream cheese mixture

    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.

    the cream cheese filling is ready

    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.

    Sugar and water are placed in a pan for making syrup

    Add a few drops of lemon juice, let it simmer for a few more minutes, and then remove the pan from heat.  

    The syrup is cooked until the sugar is dissolved

    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 phyllo dough sheet was larger than needed, so I trimmed ⅓ of the filo and used it as a second layer.

    layering the filo sheets on cake pan

    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.

    sprinkle on the walnuts evenly

    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.

    the rest of the filo pastries are layered on top of the walnuts

    Carefully trim the overhanging sheets of phyllo dough using a small knife or scissors.

    the overhanging filo pastries are trimmed

    Pour the cheesecake batter over the filo crust.

    cream cheese filling is poured over the baklava crust

    Place the springform tin in the preheated oven and then bake it for 55 to 60 minutes, until the cheesecake is set and the phyllo is golden brown and crispy.

    Do not open the oven door while baking the Baklava Cheesecake.

    baklava cheesecake is baked until the c cheesecake is set and the filo is golden and crispy

    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.

    the syrup is carefully drizzled on filo crust

    Try and aim the filo sheets and take your time while pouring the syrup.

    The main focus should be moistening the crispy phyllo sheets.

    Let the Baklava Cheesecake cool down to room temperature and then let it refrigerate overnight, ideally for 24 hours.

    Garnish the top of the cheesecake with chopped pistachio nuts and red berries before serving.

    baklava cheesecake is garnished with chopped pistachio and red berries

    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 hands. 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, cream, 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.

    How to Serve Baklava Cheesecake?

    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.

    Recipe FAQs

    How to store the leftovers?

    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.

    Can I freeze Baklava Cheesecake?

    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.

    Can I use a different type of cheese instead of cream cheese in the cheesecake filling?

    Absolutely! While cream cheese is commonly used in cheesecake recipes, you can certainly experiment with different types of cheese for a unique twist.
    Soft cheeses like ricotta, mascarpone, or even Greek yogurt can be used as substitutes for cream cheese in the filling.
    Keep in mind that the texture and flavor of the cheesecake may vary depending on the cheese you choose.

    Related Recipes

    For more delicious similar dessert recipes why not try:

    • Revani - Turkish Semolina Cake
    • a slice of Kunefe turkish cheese dessert
      Kunefe (Kunafa) - Turkish Cheese Dessert
    • Sekerpare (Turkish Semolina Cookies)
    • Easy Turkish Pistachio Baklava Recipe

    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!

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    The Best Baklava Cheesecake

    Ayla Clulee
    Spoil your guests this Christmas with this Best Baklava Cheesecake recipe made with indulgently sweet and nutty Turkish Baklava layers topped with creamy and rich cheesecake. 
    5 from 3 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 30 minutes mins
    Course Dessert
    Cuisine American, Middle Eastern, Turkish, Western
    Servings 10 people
    Calories 610 kcal

    Equipment

    • 1 kitchen scale
    • 1 measuring spoons
    • 1 Measuring cups
    • 1 9" springform cake tin
    • 1 Pastry brush
    • 1 small knife
    • 1 Kitchen Aid stand mixer

    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

    Calories: 610kcalCarbohydrates: 56gProtein: 9gFat: 40gSaturated Fat: 17gPolyunsaturated Fat: 11gMonounsaturated Fat: 10gTrans Fat: 0.03gCholesterol: 118mgSodium: 285mgPotassium: 172mgFiber: 2gSugar: 39gVitamin A: 789IUVitamin C: 0.2mgCalcium: 75mgIron: 2mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post uses affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

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    Reader Interactions

    Comments

    1. Megan

      October 30, 2022 at 5:14 am

      5 stars
      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.

      Reply
    2. Kay

      November 10, 2022 at 4:48 am

      5 stars
      This recipe is great ! I absolutely love it and made twice already in a month. Thank you for the recipe.

      Reply
    5 from 3 votes (1 rating without comment)

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    Welcome to Cooking Gorgeous, where delicious easy-to-follow recipes and culinary inspiration await you! My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. I am based in the UK, and I'm thrilled to have you here.

    The kitchen is my happy place and cooking is my therapy.

    More about me →

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