If you love creamy cheesecake and nutty, sweet baklava, then this easy baklava cheesecake is the perfect fusion dessert for you! We have layers of flaky phyllo, a luscious rosewater-scented creamy filling, and delicate walnut and pistachio topping. This cheesecake is gorgeous, festive, and tastes just incredible!
This baklava cheesecake with phyllo crust has been on my must-make list for the longest time. Now that I've gotten around to making it, I can see what the fuss is all about!
Inspired by my love of cheesecakes and baklava, this recipe brings together velvety cheesecake with flaky, crispy pastry layers, soaked in signature baklava syrup. I have to tell you, this is one of the best cheesecakes I've ever baked!
✨The perfect fusion dessert: This easy baklava cheesecake recipe combines two classics - creamy, tangy cheesecake and nutty baklava, into one showstopper of a dessert!
✨Festive & gorgeous: With its flaky, buttery phyllo pastry layers, beautiful cheesecake filling with nuts and golden honey syrup, this is made to impress!
✨ Surprisingly easy to make: This rosewater-infused cheesecake uses simple, straightforward steps that even beginner bakers can follow easily.
✨ Make-ahead recipe: This cheesecake with phyllo crust tastes even better the next day, perfect for stress-free entertaining!
Reader Love❤️
I made this last Christmas and it was such a huge hit that it will now be part of our family's Christmas tradition. Not only does it taste amazing but it's such a beautiful presentation. Even friends who just saw a photo were wowed!
I made this for Easter and was nervous as this was my first attempt at making a cheesecake . It came out exactly like the recipe. It was a big hit. I dried some rose petals from roses in my garden. Learned you can dry them in the microwave. Who knew? Thank you for a recipe that makes you look like a pro!
Recipe Ingredients
Cream cheese: Use full-fat cream cheese. Make sure it's softened to room temperature. You can also use homemade cream cheese!
Greek yogurt: You can use cream instead.
Phyllo pastry: This is what we use here to make the crust. Store-bought works very well and is easily available online and in supermarkets.
Sugar: Use superfine sugar, as it blends into the cream cheese very easily.
Nuts: I used raw pistachios and walnuts. But feel free to swap with any kind you prefer. Please avoid salted nuts. can useany nut you prefer.
Eggs: Eggs help bind the cheesecake and give it body and a beautiful texture. You can make an eggless baklava cheesecake, as I did with my apple crumble cheesecake and saffron cardamom cheesecake. But I would recommend sticking to my recipe.
Honey: For a lovely floral sweetness, it's essential for making baklava.
Please see the recipe card for full information about the ingredients and quantities.
How To Make Baklava Cheesecake
This is an easy baklava cheesecake recipe. Yes, it is a labor of love, but it is so worth the effort!
Make rosewater-infused cheesecake filling
Step 1: Mix softened cream cheese with sugar. Then add in the eggs and Greek yogurt.
Step 2: Whisk in all-purpose flour, vanilla extract, and rose water.
Make the phyllo crust
Step 3: Dry roast halved walnuts and shelled and whole pistachios separately until fragrant.
Step 4: Take them off the heat, cool, and chop them very finely. You can use a food processor, but make sure you don’t turn them into powder.
Step 5: Lightly butter your deep springform pan (I used an 8-inch pan).
Step 6: Tuck two sheets of phyllo dough inside the pan, allowing the sides to hang over the edges like a handkerchief.
Step 7: Brush melted butter on top of the phyllo sheets liberally and evenly sprinkle about 2 tablespoons of chopped nuts on top.
Step 8: Place two more phyllo sheets on top, brush with butter, and sprinkle with nuts again. You repeat this for all 10 phyllo sheets, so 5 rounds in total, and that makes the cheesecake’s baklava crust.
Assemble the phyllo dough cheesecake
Step 9: While the oven is preheating, pour your cheesecake filling over the phyllo crust.
Step 10: Trim the overhanging edges of the phyllo dough with a pair of scissors. I like to leave a 1-inch border, but if you want, you can cut that too. It’s exactly like cutting paper. My advice? Take your time with it.
Step 11: Carefully place the cake pan in the oven and bake it long and slow until the top is a beautiful, beautiful golden color (about 1 hour and 15 minutes).
Make the honey syrup
Step 12: Switch off the oven when the cheesecake has the tiniest wobble left. Crank open the door and let the cake cool a bit.
Step 13: Meanwhile, make the syrup by boiling water with sugar, a cinnamon stick, and honey. Once it comes to a boil, lower the heat and let it simmer on low for about 10 minutes.
Step 14: Let it cool, then remove the cinnamon stick and add rose water for that lovely floral and signature baklava taste.
Step 15: Remove your cheesecake from the tin and pour or ladle the syrup around the edges of the cheesecake (while it is still hot) over the baked phyllo sheets, so they absorb it.
Step 16: Let the baklava cheesecake with phyllo crust sit at room temperature for a couple of hours, allowing the honey syrup to set in. Then refrigerate it overnight.
Final Step: Garnish with pistachios and rose petals and serve the next day.
Pro Tips
All youringredients, from cream cheese to eggs for the cheesecake filling, should be at room temperature. It’s easier to mix and gives the cheesecake a creamy texture.
Roasting the nuts enhances the flavor. So don’t skip the step.
If you have a good recipe for phyllo dough, go ahead and make it at home. If not, buy the premade sheets online or at a supermarket near you. They’re great to have handy and can be used in any number of ways.
Baklava cheesecake is indeed an easy recipe. But you do have to work fastwhen assembling the crust layers because the phyllo sheets are paper-thin and they dry out.
The trick I used was to keep the phyllo sheetscovered with a damp tea towel while I worked with 2 of them at a time.
In case you’re not confident in trimming the phyllo overhang, fold them over or scrunch them up and bake. It makes for a very rustic appeal.
If you want your phyllo pastry to have a deeper golden color, then around the 50-minute mark, when the filling still has a slight wobble to it, open the oven door and carefully slide out the cake. Remove the ringof your spring-form pan very, very cautiously, and then bake again for about 20 minutes. I skipped this step.
You don’t have to test the syrup for one-string or two-string consistency. You simply cook it till it's thick and syrupy.
Drizzle the syrup on the phyllo dough layers. The more syrup you put around the edges, the sweeter the pastry will be. Remember, the phyllo sheets are not sweet. It’s the syrup that lends them their superb flavor.
Follow my measurements of the baklava-style cheesecake ingredients, and you’ll get the perfect amount of sweetness. Even though this is a very rich cheesecake, its flavors are very well-balanced.
I always, always recommend chilling cheesecakes overnight for the best texture and flavor!
Do use a weighing scale for measuring your ingredients. This will help you get better and consistent results every time.
Baklava Cheesecake Recipe FAQs
Can I make this easy baklava cheesecake ahead of time?
Yes, absolutely! I always recommend chilling the cheesecake overnight. This helps the flavors develop and the texture firm up. Store covered in the refrigerator for up to 3 days.
Can I substitute cream for Greek yogurt?
Yes, you can easily swap out the Greek yogurt with cream or even sour cream in this easy baklava cheesecake recipe.
Should the honey syrup be cool before pouring it on the pastry?
Yes, we need to cool the honey-rosewater syrup before pouring it on the hot phyllo pastry.
Half the joy of cooking is sharing it with others.That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this baklava cheesecake as much as we do!
If you love creamy cheesecake and nutty, sweet baklava, then this baklava cheesecake is the perfect fusion dessert for you! Layers of flaky phyllo, a luscious rosewater-scented creamy filling, and delicate walnut and pistachio topping make this a gorgeous festive dessert!
Preheat your oven to 160 C / 320 F. Lightly grease an 8" springform cake tin with butter.
Cheesecake Filling
In a large bowl, combine the softened cream cheese with sugar.2 3/4 cup (600g) Cream Cheese, 1 cup (200g) Sugar
Then add in the eggs and Greek yogurt.2 Eggs, 1/3 cup (90 g) Greek yogurt
Whisk in the flour, vanilla extract, and rose water. Keep this aside while you prepare the crust.1/3 cup (50 g) All-purpose flour, 1 tsp Vanilla extract, 1.5 tsp Rose water
Cheesecake Crust
Dry roast halved walnuts and shelled and whole pistachios separately until fragrant.1 cup (100g) Walnuts, halves, 1/4 cup (30 g) Pistachio, whole
Take them off the heat, and cool. Chop very very finely. You can also use a food processor, just ensure that they don't turn into a powder.
Carefully place one sheet of phyllo in the pan. Add another one on top. Let the pastry hang over the edges of the pan.10 sheets Phyllo pastry
Brush liberally with the butter. Sprinkle a fourth of the chopped nuts evenly on top.3 tbsp (50g) Butter, melted
Cover the nuts with 2 sheets of phyllo. Brush with butter. Sprinkle another fourth of the nuts on top. Repeat this process 2 more times.
Cover the nuts with the remaining 2 sheets of phyllo.
Pour the cheesecake filling into this prepared crust.
Trim the overhanging pastry sheets with a pair of scissors. Leave about 1"- 2" of the crust.
Bake in the preheated oven for 60-75 minutes at 160 C / 320 F, or until the cake is golden and has the slightest of a wobble in the center. My cake took 75 minutes.
Switch off the oven and leave the cake in the oven for 15-20 with the oven door slightly ajar.
Syrup
Meanwhile, get the syrup ready by boiling water with sugar, a cinnamon stick, lemon juice, and honey. Once it comes to a boil, lower the heat and let it simmer on low for about 10 minutes.2/3 cup (118g) Water, 1/4 cup (50 g) Sugar, 1/4 cup (70 g) Honey, Juice of 1/2 lemon,1 Cinnamon stick
We are looking at a thickish, syrupy consistency for the syrup.
Take out the cinnamon stick and let the syrup cool a bit. Add the rosewater.1.5 tsp Rose water
Take your cheesecake out of the oven and very carefully remove the ring from the cake tin. Pour or ladle the cooled syrup around the edges of the cheesecake (while it is still hot) where the baked phyllo sheets are, so they absorb it. You can pour some syrup on the cheesecake, too. But the pastry crust needs it most!
Let the cheesecake sit at room temperature for 2 -3 hours (allowing the syrup to get soaked in), then refrigerate it overnight.
Garnish with chopped pistachios and dried rose petals. Slice and serve. Enjoy!
Video
Notes
All your ingredients, from cream cheese to eggs for the cheesecake filling, should be at room temperature. It’s easier to mix and gives the cheesecake a creamy texture.
Roasting the nuts enhances the flavor. So don’t skip the step.
Baklava cheesecake is indeed an easy recipe. But you do have to work fast when assembling the crust layers because the phyllo sheets are paper-thin and they dry out.
The trick I used was to keep the rest of the sheets covered with a damp tea towel while I worked with 2 of them.
In case you’re not confident in trimming the phyllo overhang, fold them over or scrunch them up and bake. It makes for a very rustic appeal.
If you want your phyllo pastry to have a deeper golden color, then around the 50-minute mark, when the filling still has a slight wobble to it, open the oven door and carefully slide out the cake. Remove the ring of your spring-form pan very, very cautiously, and then bake again for about 20 minutes. I skipped this step.
You don’t have to test the syrup for one-string or two-string consistency. You simply cook it till it's thick and syrupy.
You can brush or drizzle the syrup on top of the cheese filling, but I advise concentrating on the phyllo dough layers. The more syrup you put around the edges, the sweeter the pastry will be. Remember, the phyllo sheets are not sweet. It’s the syrup that lends them their superb flavor.
Follow my measurements of the baklava-style cheesecake ingredients, and you’ll get the perfect amount of sweetness. Even though this is a very rich cheesecake, its flavors are very well-balanced.
I believe in a zero-waste kitchen, so instead of throwing the cinnamon stick I used for the syrup, I washed it thoroughly. Dried it properly and then stuck it in my sugar jar. It’s a great way to reuse the spice.
I always, always recommend chilling cheesecakes overnight for the best texture and flavor!
Do use a weighing scale for measuring your ingredients. This will help you get better and consistent results every time.
I have made baklava with almonds before and it was very successful. This is going to be my first time making cheesecake baklava and im feeling nervous because I don't know if it would be successful too.
Im curious to know if it's better to make this 1 or 2 days before eating because from what I learned with making baklava the taste is more better after a day or two. The optimal taste is like on the 2nd day when you can realy taste the ghee and the fusion of honey or sugars.. so I guess it should be the same too with the cheesecake baklava. However, you will need to fridge the cheesecake and that could lead to sogginess of the philo and it will not be crispy anymore.
Would it be ideal to make it the day of or 1 day before ready to serve?
I want to make this for the birthday of my bf's mother!
Hello Teresa, I always like to make this baklava cheesecake and all other cheesecakes a day before serving. This helps the cheesecake set well and allows all the flavors to develop properly. Let it cool on countertop for a couple of hours, and then keep in the refrigerator overnight. Decorate and serve the next day. The sides of phyllo pastry crust stay a bit crisp and overall the the textures and flavors of this cheesecake really are divine!
Hope this helps. I'm sure your boyfriend and his mother will really appreciate your sweet gesture! Happy baking! xx
Love this recipe omg!
Traditionally is the pastry supposed to stay crisp after refrigerated? Mine always turns soggy—but not sure if that’s a bad thing because I don’t mind. (Note: I’m not familiar with baklava/any type of phyllo pastry before).
Is there a way to keep it crisp?
Thank you so much Tiara! I'm so glad this is a well loved recipe for you 🙂
So the bottom will get a big soggy after a day, especially the inner layers. I find that the outer layers on the sides, especially still stay a little crisp, for upto 2 days.
Baklava stays crisp as there is no need to refrigerate it and even if you do, it doesn't get soggy. This issue only arises with the cheesecake.
If the cheesecake gets consumed the same day,there will be no problem of sogginess. Hope this helps! Have a wonderful weekend 🙂
I made this last Christmas and it was such a huge hit that it will now be part of our family's Christmas tradition. Not only does it taste amazing but it's such a beautiful presentation. Even friends who just saw a photo were wowed!
Wow! Thats awesome! So thrilled this cheesecake worked well for you! Thank you for your wonderful feedback and for following along.
Happy Holidays! xoxo
This might be the best cheesecake I've ever made. The only substitution I made was I used sour cream instead of Greek yogurt as I always have on hand and forgot to buy Greek yogurt. I made 5 cheesecakes for work and thus was one of my new recipes I tried. I did use water bath. I made the mistake of turning off timer on accident. I must have guessed close. This was delectable.
I'm sad I shared.
I'm thrilled to hear this, Laura!
Glad you managed to salvage the cheesecake in time! Thank you so much for your wonderful feedback and support. It means a lot to me.
Happy Holidays and Happy Baking! xoxo
Hi Tasha
This is the 3rd I’m making the cake and it’s been a hit every time. A wonderful recipe and everyone who has had it has said wow when served and again for how delicious it is.
We tweaked it a little to add more syrup and more rose water as the brand we used didn’t have enough flavour.
We look forward to making it next time.
Hello. If I make bigger pan for example 26cm then I must make 1,5 the ingredients for the filling. The cooking time will change? Also I want to ask if the syrop must be cold and the cake hot. Thank you very much
Hello Kika, yes, for a bigger pan, you can do 1.5 of the ingredients. If you used the same quantity, the cake will be not so tall. It will be a bit flatter. Cooking time in a bigger pan, with increased quantity, will also increase a bit. Just keep an eye out for a cooked surface with a slight wobble in the center.
The syrup is cool and the cake is hot for the syrup pouring step.
Hope the cake turns out wonderful for you! Happy baking xx
I have tried making cheesecake with yogurt in the past, and my husband (cheesecake-lover) didnt like it much as opposed when i made with sour cream. Would this recipe work with sour cream instead of the yogurt? If yes, what would be the ratio?
Thank you very much, Ana! Phyllo on top will look very pretty. Maybe you can bake the top sheet separately ( so it doesn't burn) and then place it on top of the ready cheesecake or place the phyllo 20-25 minutes before the cake is done.
I'd love to know how this worked out for you. Happy Easter!
I made this for Easter and was nervous as this was my first attempt at making a cheesecake . It came out exactly like the recipe. It was a big hit. I dried some rose petals from roses in my garden. Learned you can dry them in the microwave. Who knew? Thank you for a recipe that makes you look like a pro!
Thank you, Elvira, for trying this recipe and sharing your beautiful feedback!
Love your tip about drying the rose petals in the microwave. Every day I learn something new! xoxo
That's a good tip but I also used rose petals from my garden but snipped them on fresh right before I served. The red from the fresh petals and the bright green from the pistachios looked so Christmas-y.
I haven't tried your cheesecake ...yet. I love almost any kind of cheesecake. Is there a way to make this gluten-free? I have friends that have that problem. Unfortunately one is also sensitive to nuts...so no cake for her.
Hi Dorothy, I love cheesecakes too! I think this can be made gluten-free if you can find GF phyllo sheets and use cornstarch in the batter instead of all-purpose flour. And yes, this cheesecake would not be good for anyone with a nut allergy.
Thank you for stopping by and for your support. 🙂
Happy New Year, Neha!
So if the cheesecake bakes at a low temperature for a longer period of time, 60-70 minutes, usually it doesn't crack. That said, I have experienced cracks on my cheesecakes too. But I don't worry about it too much, you can always hide them with some garnishings or simply serve them as is and call them rustic! 🙂
Hello Michele, rose water adds a wonderful flavor here and is an important part of baklava. That said if you can't find it, please go ahead with the recipe without it. It will still be as delicious! XX
Hi Natalie, so after you unlock the tin and take the cheesecake out, place it on a cooling rack or plate. Then spoon the syrup all over the phyllo pastry crust. YOu can see the picture and/or the video as well. Hope this helps.
I made this tonight for a birthday party tomorrow and forgot to roast the nuts. I suppose it will be ok, just not as “nutty” and crunchy? Tell me it will be ok. Haha! It was easy and it comes out beautiful! Looking forward to the taste test.
Hi Nancy, I suppose you can. I've read that it's successful with water bath, though I haven't tried it myself. Happy baking and thank you for tuning in!!xx
Hi Amy, sure you can skip it or use orange blossom water if it is available. These will just add a nice floral flavor to the cake. But its still a good one without it. Happy baking 🙂
Hello Manju, so the crust will not be very crisp, but it's definitely not a soggy mess after refrigeration. In fact, the outer layers do stay somewhat crispy. Hope this helps. 🙂
Hi Elsie, I'm not entirely sure if this cake can be frozen. The crust may get a bit soggy as it thaws. It stays well in the refrigerator for 3-4 days though. Hope this helps.
My husband asks for a cheesecake every year for his birthday and he said this is the best one I've made yet. The texture of the filling is so perfect, I'll be using the filling for any future cheesecakes.
Well I am in the process for making this for Eid Al Fire
This looks like a very interesting alternative to the usual baklava in a tray so I'm very excited to find out how it will turn out and more importantly how will it taste! 🙂
Teresa says
Hello Tasha
I have made baklava with almonds before and it was very successful. This is going to be my first time making cheesecake baklava and im feeling nervous because I don't know if it would be successful too.
Im curious to know if it's better to make this 1 or 2 days before eating because from what I learned with making baklava the taste is more better after a day or two. The optimal taste is like on the 2nd day when you can realy taste the ghee and the fusion of honey or sugars.. so I guess it should be the same too with the cheesecake baklava. However, you will need to fridge the cheesecake and that could lead to sogginess of the philo and it will not be crispy anymore.
Would it be ideal to make it the day of or 1 day before ready to serve?
I want to make this for the birthday of my bf's mother!
Thank you
Natasha Minocha says
Hello Teresa, I always like to make this baklava cheesecake and all other cheesecakes a day before serving. This helps the cheesecake set well and allows all the flavors to develop properly. Let it cool on countertop for a couple of hours, and then keep in the refrigerator overnight. Decorate and serve the next day. The sides of phyllo pastry crust stay a bit crisp and overall the the textures and flavors of this cheesecake really are divine!
Hope this helps. I'm sure your boyfriend and his mother will really appreciate your sweet gesture! Happy baking! xx
Laura Jiménez says
Hi! i´m Laura from Mexico and did his recipe last week.
it was AMAZING and delicious. Thanks for the recipe.
one quick question, how do you get the nutrition facts? i´ve always wondered.
any way thanks again
Tiara says
Love this recipe omg!
Traditionally is the pastry supposed to stay crisp after refrigerated? Mine always turns soggy—but not sure if that’s a bad thing because I don’t mind. (Note: I’m not familiar with baklava/any type of phyllo pastry before).
Is there a way to keep it crisp?
Natasha Minocha says
Thank you so much Tiara! I'm so glad this is a well loved recipe for you 🙂
So the bottom will get a big soggy after a day, especially the inner layers. I find that the outer layers on the sides, especially still stay a little crisp, for upto 2 days.
Baklava stays crisp as there is no need to refrigerate it and even if you do, it doesn't get soggy. This issue only arises with the cheesecake.
If the cheesecake gets consumed the same day,there will be no problem of sogginess. Hope this helps! Have a wonderful weekend 🙂
Kimberly Heizer says
I made this last Christmas and it was such a huge hit that it will now be part of our family's Christmas tradition. Not only does it taste amazing but it's such a beautiful presentation. Even friends who just saw a photo were wowed!
Natasha Minocha says
Wow! Thats awesome! So thrilled this cheesecake worked well for you! Thank you for your wonderful feedback and for following along.
Happy Holidays! xoxo
Suzie says
Hi- Can I make this 2 days before?
Natasha Minocha says
Hi Suzie, yes, I think 2 days before is alright. Do take it out of the cake tin though and decorate before serving. Happy baking and Happy Holidays!xx
Laura Church says
This might be the best cheesecake I've ever made. The only substitution I made was I used sour cream instead of Greek yogurt as I always have on hand and forgot to buy Greek yogurt. I made 5 cheesecakes for work and thus was one of my new recipes I tried. I did use water bath. I made the mistake of turning off timer on accident. I must have guessed close. This was delectable.
I'm sad I shared.
Natasha Minocha says
I'm thrilled to hear this, Laura!
Glad you managed to salvage the cheesecake in time! Thank you so much for your wonderful feedback and support. It means a lot to me.
Happy Holidays and Happy Baking! xoxo
Johar says
Hi Tasha
This is the 3rd I’m making the cake and it’s been a hit every time. A wonderful recipe and everyone who has had it has said wow when served and again for how delicious it is.
We tweaked it a little to add more syrup and more rose water as the brand we used didn’t have enough flavour.
We look forward to making it next time.
Natasha Minocha says
I'm so so happy to hear this Johar! Thank you so. much for trying this recipe and for your wonderful feedback. I appreciate you. xx
Verenia Manne says
This is the very very best cheesecake I have ever made and tasted !!! Thank you for sharing your delicious recipe 🥇
Natasha Minocha says
Oh thank you thank you thank you so much Verenia! You made my day!! Really appreciate your support and kind words. xx
Kika Pavlidou says
Hello. If I make bigger pan for example 26cm then I must make 1,5 the ingredients for the filling. The cooking time will change? Also I want to ask if the syrop must be cold and the cake hot. Thank you very much
Natasha Minocha says
Hello Kika, yes, for a bigger pan, you can do 1.5 of the ingredients. If you used the same quantity, the cake will be not so tall. It will be a bit flatter. Cooking time in a bigger pan, with increased quantity, will also increase a bit. Just keep an eye out for a cooked surface with a slight wobble in the center.
The syrup is cool and the cake is hot for the syrup pouring step.
Hope the cake turns out wonderful for you! Happy baking xx
Dana says
I have tried making cheesecake with yogurt in the past, and my husband (cheesecake-lover) didnt like it much as opposed when i made with sour cream. Would this recipe work with sour cream instead of the yogurt? If yes, what would be the ratio?
Thank you so much!
Natasha Minocha says
Hello Dana, yes you can use sour cream or even regular cream will work nicely here. Happy baking! xx
Ana says
Beautiful cheesecake!! I will be making this for Easter! Can I put a sheet of phyllo on top of the cheesecake? Or is the phyllo just for the base?
Natasha Minocha says
Thank you very much, Ana! Phyllo on top will look very pretty. Maybe you can bake the top sheet separately ( so it doesn't burn) and then place it on top of the ready cheesecake or place the phyllo 20-25 minutes before the cake is done.
I'd love to know how this worked out for you. Happy Easter!
Elvira Randall says
I made this for Easter and was nervous as this was my first attempt at making a cheesecake . It came out exactly like the recipe. It was a big hit. I dried some rose petals from roses in my garden. Learned you can dry them in the microwave. Who knew? Thank you for a recipe that makes you look like a pro!
Natasha Minocha says
Thank you, Elvira, for trying this recipe and sharing your beautiful feedback!
Love your tip about drying the rose petals in the microwave. Every day I learn something new! xoxo
Kimberly Heizer says
That's a good tip but I also used rose petals from my garden but snipped them on fresh right before I served. The red from the fresh petals and the bright green from the pistachios looked so Christmas-y.
Natasha Minocha says
This sounds so pretty!
Dhara Patel says
Can I use a 9inch springform pan? Does the timing or anything change?
Natasha Minocha says
Yes absolutely! There won't be much change in the baking time, maybe 10 minutes or so.
Happy baking! xx
Christie says
Thank you!
Christie says
Hello, I am going to be making this for an Easter dessert. Do you use salted pistachios or unsalted?
Natasha Minocha says
Hello Christie, I used unsalted pistachios for this recipe. Happy baking! xx
Dorothy Newkirk says
I haven't tried your cheesecake ...yet. I love almost any kind of cheesecake. Is there a way to make this gluten-free? I have friends that have that problem. Unfortunately one is also sensitive to nuts...so no cake for her.
Natasha Minocha says
Hi Dorothy, I love cheesecakes too! I think this can be made gluten-free if you can find GF phyllo sheets and use cornstarch in the batter instead of all-purpose flour. And yes, this cheesecake would not be good for anyone with a nut allergy.
Thank you for stopping by and for your support. 🙂
Neha Jadhav says
Hi,
After baking cake, there is crack in cake. How can we avoid it?
Thanks,
Neha
Natasha Minocha says
Happy New Year, Neha!
So if the cheesecake bakes at a low temperature for a longer period of time, 60-70 minutes, usually it doesn't crack. That said, I have experienced cracks on my cheesecakes too. But I don't worry about it too much, you can always hide them with some garnishings or simply serve them as is and call them rustic! 🙂
Michele says
Is the rose water a must as I don’t know if I can get that where I live?
Natasha Minocha says
Hello Michele, rose water adds a wonderful flavor here and is an important part of baklava. That said if you can't find it, please go ahead with the recipe without it. It will still be as delicious! XX
Joel Witzel says
I’m nervous about using 3 tsp total of rose water. Are you sure?
Natasha Minocha says
Hello Joel, yes, I'm sure. But feel free to reduce the amount if you like.
Joel says
Thanks. Thinking of orange water maybe,too..
Natasha Minocha says
That would be lovely!
Natalie Thomas says
I'm confused at the labeling part? I unlock the tin and then what?
Natalie Thomas says
Ladeling***
Natasha Minocha says
Hi Natalie, so after you unlock the tin and take the cheesecake out, place it on a cooling rack or plate. Then spoon the syrup all over the phyllo pastry crust. YOu can see the picture and/or the video as well. Hope this helps.
Natalie Thomas says
Thank you so much for your reply! Making this now and SO excited!!!
Natasha Minocha says
I'm so excited to know how this turned out for you. Happy baking Natalie! xx
Suzie says
How far in advance can I make this cheesecake? Or is it a must eat next day situation?
Eileen says
I made this tonight for a birthday party tomorrow and forgot to roast the nuts. I suppose it will be ok, just not as “nutty” and crunchy? Tell me it will be ok. Haha! It was easy and it comes out beautiful! Looking forward to the taste test.
Natasha Minocha says
It will all be OK! Don't worry, you've done a great job, Eileen. Thank you so much for your sweet message. Hope the cake turned out well. xx
Nancy says
I always cook my cheesecake in a water bath. Can I still do this with this cheesecake?
Natasha Minocha says
Hi Nancy, I suppose you can. I've read that it's successful with water bath, though I haven't tried it myself. Happy baking and thank you for tuning in!!xx
Amy says
Hi,
May I skipped the Rosewater or anything else could instead of? Thank you ☺️
Natasha Minocha says
Hi Amy, sure you can skip it or use orange blossom water if it is available. These will just add a nice floral flavor to the cake. But its still a good one without it. Happy baking 🙂
Behnaz Khodayari says
Looks so yummy and elegant can’t wait to try making it. Thanks for sharing your talent.
Natasha Minocha says
You are very kind, Behnaz. Thank you very much for your love and support.xx
Manju says
Fabulous recipe,want to make but one doubt,won’t baklava layer(phyllo pastry) get soggy after keeping in fridge while cheesecake is setting
Natasha Minocha says
Hello Manju, so the crust will not be very crisp, but it's definitely not a soggy mess after refrigeration. In fact, the outer layers do stay somewhat crispy. Hope this helps. 🙂
Manju says
Thanks
Natasha Minocha says
Most welcome 🙂
Elsie says
Hi..can I store this in the freezer? How long will it last?
Natasha Minocha says
Hi Elsie, I'm not entirely sure if this cake can be frozen. The crust may get a bit soggy as it thaws. It stays well in the refrigerator for 3-4 days though. Hope this helps.
Andrea F. says
My husband asks for a cheesecake every year for his birthday and he said this is the best one I've made yet. The texture of the filling is so perfect, I'll be using the filling for any future cheesecakes.
Natasha Minocha says
Oh yayyyyyyy Andrea!! Thank you so much for your tremendous feedback. you totally made my day!! xx
Ann Salman says
Well I am in the process for making this for Eid Al Fire
This looks like a very interesting alternative to the usual baklava in a tray so I'm very excited to find out how it will turn out and more importantly how will it taste! 🙂
Natasha Minocha says
Lovely! I hope this turned out well for you and you had a wonderful celebration!xx
Tanner says
You have forgotten to write Turkish baklava.
Enjoy it!