Description
Creamy honey baklava cheesecake blends Mediterranean dessert traditions with rich, layered indulgence. Crisp phyllo layers and silky cheesecake create a delightful fusion that will transport you to sweet culinary bliss.
Ingredients
Scale
- 16 oz (450 g) cream cheese, softened
- 2 large eggs
- ½ cup (100 g) granulated sugar
- ½ cup (120 ml) Greek yogurt (or sour cream)
- ¼ cup (85 g) honey
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 8 sheets phyllo dough (thawed, if frozen)
- ½ cup (115 g) unsalted butter, melted
- 1 cup (100 g) walnuts (or pistachios, almonds), finely chopped
- ¼ tsp cinnamon
- ½ cup (170 g) honey (for syrup)
- ¼ cup (60 ml) water
- 2 tbsps sugar
- ½ tsp cinnamon
- 1 tsp lemon juice
Instructions
- Oven Preparation: Calibrate the oven to 325°F (163°C) and coat a 9-inch springform pan with a light butter layer to prevent sticking.
- Phyllo Foundation: Meticulously layer phyllo sheets, gently draping edges over pan sides, delicately brushing each sheet with melted butter. Continue layering until eight sheets create a crisp, golden base, ensuring complete pan coverage.
- Nut Distribution: Uniformly scatter cinnamon-infused chopped nuts across the phyllo foundation, creating a fragrant and textured intermediate layer.
- Initial Baking Stage: Transfer the prepared pan into the preheated oven, allowing the crust to transform into a golden, crisp surface through an 8-10 minute par-baking process. Remove and permit slight cooling to stabilize the delicate phyllo structure.
- Cheesecake Mixture: Whisk cream cheese, honey, eggs, and vanilla into a silky, homogeneous blend, ensuring no lumps disrupt the smooth consistency.
- Filling Assembly: Gently pour the honey-infused cheesecake mixture over the prepared nut-layered phyllo base, maintaining an even distribution.
- Final Baking: Return the pan to the oven, baking for approximately 45-50 minutes until the center exhibits a subtle wobble, indicating perfect custard-like texture.
- Cooling Protocol: Remove from oven and allow the cheesecake to rest at room temperature, then refrigerate for minimum 4 hours to set completely.
- Honey Glaze Finale: Warm honey and drizzle elegantly across the chilled cheesecake surface, creating a lustrous, sweet finish.
Notes
- Gently handle phyllo sheets to prevent tearing; keep covered with damp cloth while working to maintain moisture and prevent drying.
- Brush phyllo sheets sparingly with melted butter to avoid soggy crust; use light, even strokes for crispy texture.
- Chop nuts uniformly for consistent crunch and balanced flavor throughout the cheesecake base.
- Use room temperature ingredients for smooth cheesecake filling, ensuring even mixing and preventing lumps in the batter.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 13
- Calories: 350
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg