Baklava Cheesecake

easy & delicious

Tasha's Artisan Foods


– Cream Cheese – Greek yogurt, plain – All-purpose flour – Vanilla extract – Rose water – Phyllo pastry – Walnuts, halves – Honey – Cinnamon stick all ingredients below!

step 1

Preheat your oven to 160C. Lightly grease an 8" springform cake tin with butter.

step 2

In a bowl, combine the cream cheese with sugar. Then add in the eggs and Greek yogurt. Whisk in the flour, vanilla extract, and rose water. Set aside.

step 3

Dry roast halved walnuts and shelled and whole pistachios separately until fragrant. Take them off the heat, and cool. Chop very very finely.

step 4

Place one sheet of phyllo in the pan. Add another one on top. Let the pastry hang over the edges of the pan. Brush liberally with the butter.

step 5

Sprinkle a fourth of the chopped nuts on top. Cover the nuts with 2 sheets of phyllo. Brush with butter. Repeat this process 3 more times.

step 6

Cover the nuts with the remaining 2 sheets of phyllo. Pour cheesecake filling into this prepared crust.

step 7

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 160C.

step 8

Switch off the oven and leave the cake in the oven for 15-20 with the oven door slightly ajar.

step 9

Boil 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.

step 10

Take out the cinnamon stick and let the syrup cool a bit. Add the rosewater. Take your cheesecake out of the oven and remove the ring from the cake tin.

step 11

Pour or ladle the syrup around the edges of the cheesecake (while it is still hot) where the baked phyllo sheets are, so they absorb it.

step 12

Let the cheesecake sit at room temperature for 2 -3 hours, then refrigerate it overnight. Garnish with chopped pistachios and dried rose petals.