Description
Smooth layers of honey baklava cheesecake blend Mediterranean charm with classic dessert elegance. Crisp phyllo pastry and creamy cheesecake create an irresistible fusion that transports you to sweet culinary bliss.
Ingredients
Scale
Crust Ingredients:
- 8 sheets phyllo dough (thawed, if frozen)
- ½ cup (113 grams) unsalted butter, melted
- 1 cup (120 grams) walnuts (or pistachios, almonds), finely chopped
- ¼ teaspoon cinnamon
Cheesecake Filling Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- ½ cup (100 grams) granulated sugar
- 2 large eggs
- ½ cup (120 milliliters) Greek yogurt (or sour cream)
- ¼ cup (85 grams) honey
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Syrup Ingredients:
- ½ cup (170 grams) honey
- ¼ cup (60 milliliters) water
- 2 tablespoons (25 grams) sugar
- ½ teaspoon cinnamon
- 1 teaspoon lemon juice
Instructions
- Prepare the baking vessel by setting the oven temperature to 325F (163C) and thoroughly coating a 9-inch springform pan with a light butter layer.
- Carefully construct the phyllo foundation by gently laying individual sheets into the pan, allowing delicate edges to drape over the sides. Meticulously brush each layer with melted butter, creating a gossamer-like base with alternating phyllo and butter until 8 sheets are elegantly stacked.
- Create a textural base by combining finely chopped nuts with aromatic ground cinnamon, then evenly dispersing this fragrant mixture across the layered phyllo landscape.
- Transform the crust through a preliminary baking process, placing the pan in the preheated oven. Allow the delicate phyllo to achieve a subtle golden hue, approximately 8-10 minutes, then carefully remove and permit a brief cooling interval.
- The partially baked phyllo and nut foundation now serves as a sophisticated platform for the subsequent cheesecake filling, promising a harmonious blend of crisp, nutty undertones and creamy decadence.
Notes
- Toast nuts before chopping to enhance their rich, nutty flavor and create a more aromatic base for the cheesecake.
- Brush phyllo sheets with melted butter using a light, gentle touch to prevent tearing and ensure crispy, delicate layers.
- Allow cheesecake to cool completely at room temperature before refrigerating to prevent cracking and maintain a smooth, creamy texture.
- Substitute traditional butter with olive oil for a lighter version, or use gluten-free phyllo sheets to accommodate dietary restrictions.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 22 g
- Sodium: 100 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg