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Baklava Cheesecake Recipe

Baklava Cheesecake Recipe
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★★★★★

5.2 from 22 reviews

This Baklava Cheesecake combines the rich, nutty flavors of traditional Middle Eastern baklava with creamy, dairy-free cheesecake for a unique and indulgent dessert. Featuring layers of buttery phyllo dough, honey-glazed roasted pistachios, and a smooth dairy-free cream cheese filling, this recipe is perfect for those seeking a decadent and allergy-friendly treat.

Ingredients

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Baklava Crust

  • 2 cups chopped roasted pistachios (plus extra for topping)
  • ¼ tsp salt (only add if the pistachios are unsalted)
  • ½ cup raw organic honey
  • ½ cup dairy-free butter, melted
  • 15 sheets phyllo dough (thawed to room temperature)

Dairy-Free Cheesecake Filling

  • 32 ounces dairy-free cream cheese (softened to room temperature)
  • ¾ cup granulated sugar
  • ¼ tsp salt
  • 2 Tbsp rose water
  • 1 2/3 cups dairy-free plain Greek yogurt
  • 4 whole eggs
  • 2 egg yolks

Instructions

  1. Prepare Baklava Crust: Mix the chopped pistachios with salt (if using) and honey in a bowl until sticky and well-coated. Set aside for layering.
  2. Grease the Pan: Grease a 10- or 11-inch springform pan with melted dairy-free butter using a pastry brush to coat the bottom and sides thoroughly.
  3. Layer Phyllo Dough: Gently separate one sheet of phyllo dough and place it in the pan. Flatten it into corners and up the sides, allowing it to hang over the edges. Brush the sheet with melted butter. Repeat this step with 9 more sheets, layering melted butter between each sheet.
  4. Add First Pistachio Layer: Spread half of the pistachio-honey mixture evenly over the layered phyllo dough and press it down gently to form a compact layer.
  5. More Phyllo Layers and Second Pistachio Layer: Layer five more sheets of phyllo dough, brushing each with melted butter. Spread the remaining pistachio-honey mixture evenly on top and press it down firmly. Set this crust aside while preparing the filling.
  6. Preheat Oven: Set your oven to 325°F (163°C) to prepare for baking the cheesecake.
  7. Beat Dairy-Free Cream Cheese: Using a stand mixer with paddle attachment or electric whisk, beat the softened cream cheese for 4-6 minutes until completely smooth and creamy, ensuring no lumps remain. Scrape down the sides as needed for even mixing.
  8. Add Sugar and Salt: Continue beating the cream cheese while adding granulated sugar and salt, mixing another 4 minutes until the mixture is smooth.
  9. Incorporate Rose Water and Eggs: Reduce mixer speed to low, add rose water, then add whole eggs one at a time, fully mixing each before adding the next. Follow by adding egg yolks, one at a time, mixing thoroughly after each addition.
  10. Add Greek Yogurt: Pour in the dairy-free plain Greek yogurt and mix on low speed until the batter is smooth and fully combined. Scrape the bowl sides and give the batter a final stir by hand to ensure even mixing.
  11. Assemble Cheesecake: Pour the cheesecake batter over the prepared baklava crust in the springform pan, spreading evenly.
  12. Bake Cheesecake: Bake at 325°F for 30 minutes. Then reduce the oven temperature to 250°F (121°C) and bake for an additional hour.
  13. Slow Cool in Oven: Turn off the oven but leave the cheesecake inside with the door closed for at least 1 hour for gradual cooling and optimal texture.
  14. Room Temperature and Refrigerate: Remove the cheesecake from the oven and let it cool to room temperature over approximately 3 hours before refrigerating it overnight (at least 8 hours) to fully set.
  15. Serve: When ready, carefully release the springform pan’s sides. Top the cheesecake with extra chopped pistachios, slice, and enjoy this decadent dairy-free baklava cheesecake.

Notes

  • Ensure phyllo dough sheets remain covered during preparation to prevent drying out.
  • If pistachios are salted, omit the additional salt in the crust mixture to avoid over-salting.
  • Use room temperature ingredients (cream cheese, eggs) for a smoother, lump-free filling.
  • Gradual cooling inside the oven prevents cracking and ensures creamy texture.
  • Refrigeration overnight is crucial for cheesecake to set properly and develop flavor.
  • This cheesecake is dairy-free but contains eggs; it is not vegan.
  • Use a springform pan for easy removal without damaging the layers.

Nutrition

Keywords: baklava cheesecake, dairy-free cheesecake, pistachio dessert, phyllo dough cheesecake, Middle Eastern cheesecake, dairy-free dessert, honey pistachio cheesecake

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