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Pistachio Baklava Cheesecake Recipe

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4.1 from 73 reviews

Pistachio Baklava Cheesecake is a decadent fusion dessert featuring layers of crisp filo pastry, rich pistachio filling, and smooth, creamy cheesecake infused with delicate orange blossom essence. Finished with a fragrant honey-lemon syrup and garnished with ground pistachios, this elegant cheesecake offers a delightful blend of Middle Eastern flavors and classic creamy texture, perfect for special occasions or indulgent treat.

  • Total Time: 1 hour 35 minutes plus chilling time
  • Yield: 8 servings

Ingredients

Layers of Baklava

  • 12-15 layers of filo pastry
  • 3 tbsp clarified butter, melted

Pistachio Layer

  • 200 g finely ground pistachios + extra 2 tbsp for garnish
  • ⅓ cup unsalted butter, melted
  • 4 tbsp granulated sugar

Cheesecake Batter

  • 600 g cream cheese, room temperature
  • ½ cup heavy cream
  • ½ cup caster sugar
  • 4 tbsp cornstarch
  • 1 tbsp orange blossom essence
  • 3 large eggs, room temperature

Sugar Syrup

  • 1 cup granulated sugar
  • ½ cup honey
  • ¾ cup water
  • 2 tbsp lemon juice
  • 1 tbsp orange blossom essence

Instructions

  1. Prepare the Pan and Preheat: Preheat your oven to 180°C (350°F). Grease the sides and base of an 8-inch springform pan with butter and line the base with parchment paper for easy removal.
  2. Create Baklava Base Layers: Coat 8 layers of filo pastry separately with melted clarified butter and layer them alternately in the pan. Trim the edges neatly. Bake in the oven for 15 minutes or until golden brown to create a crisp baklava base.
  3. Make the Pistachio Layer: In a small bowl, combine the finely ground pistachios, melted butter, and granulated sugar until well mixed, forming a moist pistachio paste.
  4. Prepare the Sugar Syrup: In a medium saucepan, mix granulated sugar, honey, lemon juice, and water. Bring to a boil over medium-high heat while stirring until sugar dissolves. Lower heat and simmer gently for 5-10 minutes without stirring. Remove from heat and add orange blossom essence; allow the syrup to cool completely.
  5. Make the Cheesecake Batter: In a large bowl, blend cream cheese and caster sugar with a spatula until smooth. Add heavy cream and mix until fully incorporated. Stir in orange blossom essence. Add cornstarch and combine well. Add eggs one at a time, mixing thoroughly after each addition until the batter is smooth and homogenous.
  6. Assemble the Pistachio Layer and Cheesecake: Spread three-quarters of the pistachio mixture evenly over the slightly cooled baked filo base. Press gently using the bottom of a glass to compact it. Pour the cheesecake batter over this pistachio layer smoothly.
  7. Add Top Layers: Brush a sheet of filo with melted butter, fold it in half, and lay it on top of the cheesecake batter. Spread the remaining pistachio mixture evenly over this filo sheet.
  8. Complete with Filo Decoration: Coat 3 to 4 filo sheets with butter, crumple them lengthwise, and arrange them circularly over the top pistachio layer, starting from the outside moving inward, to create a decorative texture.
  9. Bake the Cheesecake: Place cheesecake in the oven and bake for 55 to 60 minutes until the sides are set and the top turns golden brown. After baking, turn off oven and keep the door ajar, letting the cheesecake cool gradually to room temperature inside the oven.
  10. Apply Syrup and Chill: Remove the cheesecake from the oven and gently spoon the prepared sugar syrup evenly over it while still warm. Allow it to cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, until fully set.
  11. Garnish and Serve: Before serving, sprinkle the top with the extra ground pistachios for garnish and enjoy this luxurious Pistachio Baklava Cheesecake.

Notes

  • Ensure the cream cheese is at room temperature for a smooth batter and to avoid lumps.
  • Handle filo pastry carefully as it is thin and prone to tearing.
  • Allow the sugar syrup to cool before pouring over the cheesecake to prevent melting the filo layers excessively.
  • The orange blossom essence adds a fragrant floral note; substitute with vanilla extract if unavailable.
  • For easier slicing, chill the cheesecake well to allow firm setting of layers.
  • Store leftover cheesecake covered in the refrigerator for up to 3 days to maintain freshness.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern Fusion

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