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Honey Baklava Cheesecake Recipe

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★★★★★

4.5 from 92 reviews

This Honey Baklava Cheesecake masterfully combines the delicate flakiness and nutty richness of traditional baklava with the creamy decadence of a classic honey-infused cheesecake. Layers of butter-brushed phyllo dough, chopped pistachios, walnuts, and aromatic spices form a crisp, golden crust that’s soaked in a fragrant honey-lemon syrup. The luscious cream cheese batter is subtly sweetened with honey and brightened with lemon zest, baked gently in a steam bath for a velvety texture. Finished with a sticky, honey-glazed nut topping, this dessert is a perfect blend of Middle Eastern flavors and creamy American cheesecake tradition, ideal for special occasions or an indulgent treat.

Ingredients

Scale

Baklava Crust

  • 1 1/4 cups (160 grams) chopped pistachios (separated)
  • 1 1/4 cups (150 grams) chopped walnuts (separated)
  • 1 teaspoon (2 grams) ground cinnamon (optional)
  • 1/2 teaspoon (1 gram) ground cardamom
  • 8 ounce package (230 grams) phyllo dough, thawed
  • 1 1/4 stick (10 tablespoons or 142 grams) unsalted butter, melted

Honey Lemon Simple Syrup

  • 1/4 cup honey
  • 1/4 cup (60 milliliters) water
  • 1 small lemon, juiced and zested (use 1 teaspoon or 5 milliliters lemon juice)
  • 1 teaspoon vanilla extract

Cheesecake Batter

  • 4 8-ounce packages (900 grams) cream cheese, at room temperature
  • 1 cup (340 grams) honey
  • 1 1/2 teaspoons lemon zest (from the zested lemon)
  • 1/2 teaspoon (3 grams) kosher salt
  • 4 large eggs, at room temperature
  • 1 1/2 teaspoons (7 milliliters) vanilla extract
  • 1/4 cup (30 grams) cornstarch

Nut Topping

  • Remaining chopped pistachios and walnuts (approx. 1/4 cup pistachios and 1/4 cup walnuts)
  • 1 tablespoon (15 milliliters) reserved honey lemon simple syrup

Instructions

  1. Preheat the Oven

    Set your oven to 350°F (180°C) and allow it to heat up fully while you prepare the crust and batter.

  2. Mix Nut Filling for Baklava

    Combine 1 cup of chopped pistachios, 1 cup of walnuts, ground cinnamon (if using), and cardamom in a small bowl. Set this nut mixture aside for layering in the crust.

  3. Prepare Phyllo Layers

    Unroll the thawed phyllo dough on a clean surface. Butter a 9-inch springform pan thoroughly on the inside. Layer the first sheet of phyllo dough in the pan, brushing it with melted butter, pressing gently to fit the pan’s bottom and sides. Repeat with four more sheets, forming a T shape for the second layer, each brushed with butter.

  4. Add Nut Layer

    Sprinkle about a half cup of the nut mixture evenly over the fifth phyllo layer. Continue layering five phyllo sheets then nuts, repeating until layers are completed with a final top layer of five phyllo sheets brushed with butter. Press down gently to settle the dough.

  5. Score and Par-Bake Crust

    Using a sharp knife, score the top phyllo layers in a diamond pattern to help absorb syrup later. Bake the crust for 15 minutes or until it’s lightly golden.

  6. Make Honey Lemon Syrup

    While the crust bakes, combine honey, water, lemon juice, and vanilla in a small saucepan. Bring to a boil over medium heat, then reduce to a simmer for 9 to 10 minutes, stirring occasionally.

  7. Syrup the Warm Crust and Prepare Nut Topping

    Reserve one tablespoon of syrup for the topping. Pour the remaining syrup over the warm baklava crust carefully, then set aside to cool for 10 minutes. Mix the reserved syrup with remaining chopped nuts for the glaze topping, adding more honey if needed to form a sticky mixture.

  8. Wrap Pan for Water Bath

    Once the crust is cooled enough to handle, wrap the bottom and sides of the springform pan tightly with two layers of heavy-duty aluminum foil to prevent water leaks during baking.

  9. Create Steam Bath Water

    Boil 4 cups of water to prepare the steam bath that will gently bake the cheesecake.

  10. Mix Cheesecake Batter

    With a mixer, blend cream cheese, honey, lemon zest, and salt on medium speed until smooth (2-3 mins). Add eggs one at a time, incorporating vanilla with the last egg, blending after each addition. Mix in cornstarch on low speed for about 30-45 seconds.

  11. Fill Crust with Batter

    Pour the cheesecake batter into the prepared baklava crust. Tap the pan lightly against the counter to pop air bubbles.

  12. Bake Cheesecake in Water Bath

    Place the foil-wrapped pan into a larger baking pan. Pour boiling water around it to create a water bath. Bake in the preheated oven for 1 hour.

  13. Add Nut Topping and Gradually Cool

    After one hour, turn off the oven and partially open the door with a wooden spoon. Sprinkle the honey-glazed nuts evenly on top of the cheesecake and bake with the door ajar for an additional hour to cool gradually.

  14. Final Cooling

    Remove pans from oven. Take out the foil wrapping and cool cheesecake at room temperature for 45 minutes to an hour. Then refrigerate for at least 6 hours or overnight for best results.

  15. Unmold and Serve

    Run a sharp knife around the pan edges to loosen. Remove springform collar carefully. Slice the cheesecake and serve with tea, coffee, or milk.

Notes

  • Ensure phyllo dough is thawed properly and kept covered to prevent drying out during assembly.
  • Use room temperature eggs and cream cheese for a smoother batter.
  • Aluminum foil wrapping is essential to prevent water from leaking into the springform pan during the water bath baking.
  • Scoring the baklava crust allows the syrup to penetrate without damaging the base layers.
  • The slow cooling process prevents cracks in the cheesecake by letting it set gradually.
  • Leftover cheesecake can be refrigerated for up to 3 days, and slices can be frozen for longer storage.

Keywords: Honey Baklava Cheesecake, baklava crust, honey lemon syrup, cream cheese dessert, nutty cheesecake, phyllo dough dessert

Find it online: https://kitchenbyclara.com/honey-baklava-cheesecake-recipe/