Baklava cheesecake

Baklava cheesecake is a stunning dessert that combines a rich, creamy cheesecake with a crisp, nutty filo pastry base inspired by traditional baklava. So much texture and flavour in one dessert! Layers of filo pastry are alternated with chopped walnuts and pistachios (or just one type of nut, if you prefer), then topped with a silky orange-flavoured cheesecake filling. The cheesecake is finished with crisp filo pastry and a sticky honey-cinnamon syrup that soaks into the pastry, making it irresistibly crunchy and aromatic. I could go on and on, but the best way to appreciate this cheesecake is simply to bake it yourself and enjoy a dessert that beautifully combines modern cheesecake with the flavours of the Middle East. Highly recommended!

Ingredients for the honey cinnamon syrup:

• 105 g water
• 50 g caster sugar
• 85 g honey
• 1½ tablespoons lemon juice
• 1 cinnamon stick

Prepare the syrup first, as it needs time to cool. Place all the syrup ingredients into a small saucepan. Stir to combine, bring to the boil, then simmer over low heat for about 10 minutes, until slightly thickened. Remove from the heat and leave to cool completely.

Note: The syrup thickens as it cools. If it is still too runny after cooling, simmer it for a little longer.

Ingredients for the base:

• 1 packet (10 sheets) filo pastry*
• 180 g unsalted pistachios, lightly toasted
• 180 g walnuts
• 1 teaspoon ground cinnamon
• 1 teaspoon caster sugar
• about 100 g butter, melted

Finely chop the pistachios and walnuts. Reserve 60 g of the nut mixture for decorating the cheesecake. Mix the remaining nuts with the cinnamon and sugar, then divide into four equal portions.

Ingredients for the cheesecake filling:

• 500 g full-fat or semi-fat curd cheese, finely ground three times
• 250 g mascarpone
• 180 g caster sugar
• 3 large eggs
• 100 ml double cream
• 1 tablespoon plain flour
• 1 tablespoon cornflour
• finely grated zest of 1 orange
• 1 teaspoon vanilla extract or rose water

All the ingredients should be at room temperature.

Place all the filling ingredients, except the double cream, into the bowl of a stand mixer and mix until smooth. Add the double cream at the end and briefly mix until combined. Do not overmix, as incorporating too much air will cause the cheesecake to rise excessively during baking and then sink. The baked cheesecake should remain level.

Method:

Line the base of a 23 cm springform tin with baking paper. Brush both the paper and the sides of the tin with melted butter.

Lay the first sheet of filo pastry into the tin, allowing it to cover the base and sides. Place the second sheet across the first at a right angle so that the tin is fully lined. Brush the filo with melted butter, then sprinkle over the first portion of the nut mixture. Repeat the layering as follows: 2 sheets of filo + butter + second portion of nuts, 2 sheets of filo + butter + third portion of nuts, 2 sheets of filo + butter + fourth portion of nuts, finish with the final 2 sheets of filo.

The layers should look like this:

baking paper brushed with butter
2 sheets of filo + butter + first portion of nuts
2 sheets of filo + butter + second portion of nuts
2 sheets of filo + butter + third portion of nuts
2 sheets of filo + butter + fourth portion of nuts
final 2 sheets of filo

Pour the cheesecake filling over the prepared filo base and level the surface. Fold the overhanging filo pastry over the filling, trimming it if necessary, but leave a small opening in the centre so you can check whether the cheesecake is fully baked.

Bake at 160°C for 30 minutes. Increase the temperature to 180°C and bake for a further 30–45 minutes, until the centre is just set when gently touched with a skewer. The filo pastry should be deeply golden. If necessary, switch on the fan for the final few minutes to encourage browning. Remove the cheesecake from the oven. While still hot, spoon the cooled honey-cinnamon syrup only over the filo pastry, around the edges, allowing it to soak into the crisp layers. If you like, carefully remove the springform ring and brush syrup around the sides as well. Avoid pouring syrup over the exposed cheesecake filling. Replace the springform ring if removed. Leave the cheesecake to cool completely, then refrigerate for at least 12 hours.

Before serving, sprinkle with the reserved nut mixture. I also decorated mine with dried edible rose petals.

Store in the refrigerator.

*Note: Keep any unused filo pastry covered with a clean tea towel while assembling the cheesecake to prevent it from drying out.

Enjoy!

 

 

 

 

Recipe adapted from Cakes by MK, with my own modifications.