Description

This Baklava Cheesecake is a delightful fusion dessert that combines the rich, flaky layers of traditional baklava with a creamy, smooth cheesecake. Featuring roasted walnuts and a buttery filo pastry base, it’s topped with a fragrant honey-lemon-rose water syrup and garnished with pistachios and dried rose petals. Perfect for special occasions or when you crave a unique treat, this recipe balances the sweetness of syrup with the tangy cream cheese filling for an irresistible indulgence.

Ingredients

Filo Pastry Layer

1 pack Filo pastry (250g or 10 sheets)
50 g Unsalted butter (melted but not hot)
140 g Walnut (roasted whole, then pulse blended)

Cheesecake Filling

450 g Cream cheese (full-fat Philadelphia, at room temperature)
100 g Granulated sugar
15 g All purpose flour (sieved)
3 Eggs (at room temperature)
75 g Heavy Cream (at least 36% fat, at room temperature)

Syrup

120 g Water
70 g Granulated sugar
50 g Honey
½ Lemon juice (juice of half a lemon)
½ Lemon zest (zest of half a lemon, peeled into 2-3 pieces)
1 Cinnamon stick (medium size)
1 tablespoon Rose water (100% natural)

Garnishes

1 tablespoon Dried rose petals
2 tablespoons Pistachio nuts

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Instructions

Preheat the oven: Set your oven to 200°C (392°F) without fan to prepare for roasting the walnuts.
Roast walnuts: Spread whole walnuts on an oven tray and roast for 5-10 minutes until fragrant, taking care not to burn them.
Adjust oven temperature: Lower oven heat to 180°C (356°F) without fan for baking the cheesecake later.
Prepare walnuts: Pulse the roasted walnuts in a food processor to finely chop but not pulverize into flour; alternatively, chop by hand.
Cream cheese mixture: In a large bowl, whisk room-temperature cream cheese and sugar with an electric hand whisk for 1-2 minutes until fluffy.
Mix filling: Add sieved flour, eggs, and heavy cream to the cheese mixture and blend just until combined, avoiding over-mixing.
Melt butter: Gently melt butter in the microwave for brushing the filo sheets.
Prepare filo pastry: Unwrap filo sheets and place them between lightly damp tea towels to prevent drying.
Grease pan: Generously butter the bottom and sides of a springform pan.
Assemble layers: Layer 2 filo sheets in the pan, brush with butter, and sprinkle chopped walnuts; repeat this layering 4 times.
Add filling: Place 2 more filo sheets on top of the layered walnuts, then pour the cream cheese filling evenly over the top.
Trim edges: Use scissors to trim the filo edges so they are level with the pan’s rim.
Bake cheesecake: Bake for 45 minutes. Afterward, carefully remove the springform sides and continue baking for another 25 minutes to brown the edges evenly.
Make syrup: Combine water, sugar, honey, lemon juice, lemon zest, and cinnamon stick in a saucepan. Boil for 5-10 minutes until slightly thickened, then remove from heat. Discard lemon zest and cinnamon, and stir in rose water.
Syrup application: Pour the warm syrup over the hot cheesecake, focusing mainly on the filo pastry edges and lightly on the center.
Cooling and setting: Allow the cheesecake to cool, then refrigerate for at least 2 hours to set fully.
Garnish and serve: Decorate with pistachios and dried rose petals before serving. Enjoy fresh or store refrigerated for 2-3 days.

Notes

Ensure cream cheese, eggs, and cream are all at room temperature for smooth filling.
Handle filo pastry gently and keep it covered with damp towels to prevent drying out.
Adjust baking times based on your oven performance to avoid overbaking or burning.
This cheesecake is best served chilled after setting in the fridge for optimal texture and flavor.
Syrup can be prepared in advance and kept chilled until ready to use.
Use pure, natural rose water to add the authentic floral aroma to the syrup.
Store leftover cheesecake refrigerated and consume within 3 days for best freshness.

Prep Time: 40 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: Mediterranean / Middle Eastern fusion