Baklava Cheesecake with Pistachios and Honey Syrup is a tremendous mix of two favorites; a luscious cheesecake and wealthy, crispy baklava pastry.
My choice to make a Baklava Cheesecake with Pistachios and Honey Syrup was initially impressed by the truth that my native grocery retailer determined that Phyllo Dough was an excellent substitution for Puff Pastry in an order that was delivered to my residence.
They don’t seem to be interchangeable and even I discover this tough to imagine; I had by no means bought phyllo dough earlier than! I had lengthy needed to make Baklava nevertheless it appeared far harder than it’s and the warning about not letting the dough dry out satisfied me it was a problem. Neither have been true!
I had a second of pondering I might lastly make Baklava and publish it right here, however then thought WHY? Tons and plenty of recipes, many from Greek authors and I merely determined there was no have to put one other recipe into the combo when the professionals had printed a lot to select from.
These professionals embody Peter Minaki who’s a chef and cooking teacher who blogs at Kalofagas; take a peek at his Baklava in case you’re involved in giving an genuine recipe a attempt. In the event you already love Greek meals or in case you’re prepared to leap in, Peter’s web site is a gem; the whole lot seems to be completely divine.
Peter even let me use his picture for the depiction of the phyllo in a springform pan in my recipe directions; I couldn’t discover mine on my cellphone and was verklempt. No shock, a Canadian got here to the rescue. A Greek Canadian to be actual; thanks Peter!
That being mentioned I truthfully don’t bear in mind what had me take into consideration combining Baklava with cheesecake. Did I spy a tray stuffed with cream cheese within the fridge and get the notion. Presumably? However I used to be on to one thing that sounded superb and I used to be sure was distinctive. Effectively it was definitely superb however distinctive? Not a lot!
Lot of recipes, numerous variations, and whereas I’ve made some modifications I made a decision finest to comply with Peter’s lead; his seemed fabulous and was an excellent begin for me.
His recipe sounded simple however I did make a few revisions. None to the bottom which I trusted however I needed to attempt a few various things in placing it collectively.
As an example, Peter put all the nut part on the underside of the cheesecake, I made a decision I needed to separate it between the highest and backside.
He urges you to make use of Greek honey…simpler for him than for me; I wouldn’t have a clue the place to search out Greek honey, so I made a honey syrup. I additionally didn’t embody the rosewater Peter suggests…I didn’t have any of that both!
Perhaps the largest distinction was within the prime of the cheesecake. I did use Peter’s instructions on putting the phyllo within the backside of the springform pan with further left hanging over the sting and that’s what is used to cowl the filling earlier than baking too. However I used to be nonetheless dying for one thing a bit extra dramatic.
Perhaps probably the most troublesome a part of this recipe is the best way to describe what I did on prime. I opened up a few items of dough, brushed them with melted butter and frivolously scrunched every bit collectively considerably within the form of a ball however not constrained or clean in any respect; every construction went on a couple of fourth of the cheesecake. They have been mild and ethereal and resulted in a puffy and crisp topping.
Was it crucial? In all probability not, nevertheless it did supply a fairly visible for the completed Baklava Cheesecake and naturally who may fault some further items of that lovely crispy phyllo dough drizzled with honey syrup?
This was so superb that I did one thing very untypical for me. Usually I like to share every time I make a particular dessert and I normally invite one or two households on my avenue over to assist me take pleasure in a particular deal with. I name them my ‘eaters’ however they’re in the beginning my pals.
I’m at all times joyful to take pleasure in a slice and have the remainder gone so I don’t have cheesecake for breakfast for every week. So, OK, I gave most away however not earlier than I squirreled away a pleasant measurement piece for me and put it at the back of my fridge, hidden to the world!
Perhaps not my regular routine with dessert, however what a delight to get up within the morning, repair my espresso, and bear in mind this decadence within the fridge. The heck with fruit and yogurt; I needed cheesecake!
I’ve at all times cherished this recipe for a Lemon Cheesecake; I’m not one to desire a bunch of sweet thrown throughout my cheesecake. This one although? I can truthfully say it’s moved right into a tie; such an ideal mixture of candy and creamy cheesecake and a contact of lemon with that fantastic crispy and nutty baklava part.
The Baklava Cheesecake base is stored from being too candy with using Greek yogurt and a contact of lemon; it’s a pleasant steadiness to the sweeter crust made with nuts and the honey syrup which is utilized in each the crust and as a garnish drizzled onto all the dessert.
I’ve so many issues I wish to make that I seldom do one thing twice…however not this. I would like one other one RIGHT NOW! I do know you’re going to get it. It’s a tremendous dessert!
Extra of Our Favourite Cheesecakes
PIN IT! ‘Baklava Cheesecake with Pistachios’
Baklava Cheesecake
Baklava Cheesecake with Pistachios and Honey Syrup is a tremendous mix of two favorites; a luscious cheesecake and wealthy, crispy baklava pastry.
Servings: 10 servings
Energy: 895kcal
For the Cinnamon Honey Syrup
- 1 & ⅓ cup water
- 1 cup granulated sugar
- 1 cup honey
- ½ tsp floor cinnamon
For the Crust
- 1 cup walnuts (toasted)
- 1 cup almonds (toasted)
- 10-12 sheets phyllo pastry (thawed)
- 8 ounces butter (melted, for brushing dough)
- ¼ teaspoon salt
- 1 teaspoon floor cinnamon
- ¼ cup honey syrup
- 2 Tbsp melted butter
For the Cheesecake
- 16 ounces cream cheese (2 packages) (softened)
- 1 cup granulated sugar
- 1 pinch salt
- 2 tsp vanilla extract
- 1 Tbsp lemon zest
- 1 Tbsp lemon juice
- 1 Tbsp cornstarch
- 3 massive eggs (room temperature)
- 8 ounce Greek yogurt, strained (or bitter cream)
For Garnish
- ¼ cup pistachios
- ¼ cup toasted almonds and walnuts (reserved from nut crust)
To Make the Honey Syrup
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Stir collectively the water, sugar, and honey in a medium saucepan over medium-high warmth. Convey to a simmer and let cook dinner for 20-25 minutes till lowered and syrupy and you’ve got roughly 1 3/4 to 2 cups.
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Take away syrup from warmth and stir in cinnamon. Let cool utterly.
To Make the Cheesecake
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Mix the toasted nuts and measure out and put aside 1/4 cup.
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Put the remaining nuts in a meals processor and course of in fast bursts till finely chopped.
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Switch the finely chopped nuts to a medium bowl and add 1/4 cup of the honey syrup, salt, cinnamon, and melted butter. Stir collectively and put aside.
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Place a layer of trimmed parchment paper on the bottom of a 9-10 inch springform pan earlier than you lock the collar.
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Take away phyllo dough from packaging and preserve it coated with a moistened towel to maintain it from drying out.
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Lay your first sheet of phyllo in your work floor and brush it with melted butter. From the brief facet, fold the phyllo up 1 / 4 of the best way then proceed to fold over till you might have one strip of folded phyllo.
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Place one finish into the middle of the springform pan and have it run up the facet of the pan (there will probably be some overhang). Repeat with remaining sheets of phyllo. Your backside ought to now be coated in phyllo strips.
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Unfold one cup of the nut combination over backside of pan. Bake phyllo and nuts for six minutes and take away from oven and let cool when you make the bottom.
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Mix cream cheese, sugar, salt, vanilla, lemon zest and juice and corn starch in a mixing bowl and blend for about 4-5 minutes or till clean and there aren’t any lumps. Scrape the edges with a spatula.
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Add the eggs one by one adopted with the yogurt; scrapping the edges of the bowl between additions. Pour the combination into your springform pan and clean to even out. Faucet the springform a few instances in your counter to take away any air bubbles.
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Use a teaspoon to position dollops of the remaining nut filling dotted everywhere in the prime of the cheesecake batter. Fold the overhanging filo edges onto the cheesecake. Bake for 1 hour or till the middle is nearly set.
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Take away cheesecake from the oven and switch the warmth as much as 350°F. Brush 4 items of phyllo dough with butter, use your arms to crumple them right into a free ball and place them on the highest of the cheesecake. Bake for 8-10 minutes extra or till the newly added dough has turned golden.
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Take away cheesecake from the oven and let cool at room temp for about an hour, then place within the fridge for no less than 4 hours.
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To serve, take away springform pan and sprinkle prime with the reserved nut combination mixed with chopped pistachio nuts. Drizzle extra syrup over cheesecake; serving any that’s remaining on the facet. Refrigerate leftovers.
I am glad I did…a lot fairly have it run onto a foil lined sheet than the underside of my oven!
Do not be tempted to bake this in a bain marie, or water bathtub. This specific recipe must bake and crisp up the phyllo; water may make that not possible.
Additionally I did not fear about any imperfection within the prime of the cheesecake; the topping of phyllo dough will masks even the slightest imperfection.
Serving: 1slice | Energy: 895kcal | Carbohydrates: 89g | Protein: 15g | Fats: 57g | Saturated Fats: 25g | Polyunsaturated Fats: 10g | Monounsaturated Fats: 18g | Trans Fats: 1g | Ldl cholesterol: 158mg | Sodium: 494mg | Potassium: 366mg | Fiber: 4g | Sugar: 72g | Vitamin A: 1345IU | Vitamin C: 2mg | Calcium: 149mg | Iron: 2mg
