Baklava Cheesecake

Discover the perfect blend of cultures with Baklava Cheesecake, a dessert that seamlessly marries the rich flavors of traditional baklava with the creamy indulgence of cheesecake. This innovative recipe features a flaky phyllo dough crust layered with walnuts and pistachios, finished with a luscious honey syrup. Ideal for special occasions, this cheesecake not only impresses with its unique taste but also showcases your baking creativity. Treat your guests to an unforgettable fusion dessert that celebrates culinary heritage!

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Ingredients

For the Baklava Crust:

1 package phyllo dough, thawed (16 oz)

1 cup unsalted butter, melted

1 cup walnuts, finely chopped

1 cup pistachios, finely chopped

1 teaspoon ground cinnamon

1/2 cup granulated sugar

1/2 cup honey

For the Cheesecake Filling:

24 oz cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup Greek yogurt

For the Honey Syrup:

1/2 cup honey

1/2 cup water

1/4 cup granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon lemon juice

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Instructions

Prepare the Baklava Crust:

- Preheat your oven to 350°F (175°C).

- In a bowl, mix the finely chopped walnuts, pistachios, cinnamon, and sugar.

- Brush a 9-inch springform pan with melted butter. Lay down one sheet of phyllo dough, brush with melted butter, and repeat layering until you have 6 sheets layered, each brushed with butter.

- After 6 layers, sprinkle about 1/4 of the nut mixture across the dough. Continue layering phyllo (6 sheets, buttering each) and nuts until you have 3 layers of nuts and dough (total of 18 sheets).

- Top with a final layer of 6 sheets of phyllo, brushing each with butter.

- Using a sharp knife, carefully cut the baklava into diamond shapes.

- Bake for 30-35 minutes or until golden brown. While baking, prepare the honey syrup.

Make the Honey Syrup:

- In a saucepan over medium heat, combine honey, water, granulated sugar, vanilla extract, and lemon juice. Bring to a gentle boil, then reduce heat and simmer for 10 minutes. Remove from heat and let it cool.

Prepare the Cheesecake Filling:

- In a mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy.

- Add in the vanilla extract and Greek yogurt, mix until well combined.

- Add the eggs one at a time, mixing just until combined after each addition. Avoid overmixing.

Assemble the Cheesecake:

- Pour the cheesecake filling over the baked baklava crust, spreading evenly.

- Bake in the oven at 325°F (163°C) for about 55-60 minutes, or until the center is set but still slightly jiggly.

- Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for an hour. This helps prevent cracking.

Final Touch:

- Once cooled to room temperature, pour the cooled honey syrup over the cheesecake, ensuring it's evenly covered.

- Refrigerate for at least 4 hours (or overnight) to set completely.

Serve:

- Once set, carefully remove the sides of the springform pan. Slice into portions, optionally garnishing with more chopped nuts or a drizzle of honey. Enjoy your decadent Baklava Cheesecake!

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Prep Time: 30 minutes | Total Time: 5 hours | Servings: 12