Baklava Cheesecake
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Recipe Intro From asliylatarif.co
You can't beat this Baklava Cheesecake. A crispy phyllo dough crust is filled with a pistachio paste and creamy labneh cheesecake filling.
Want more recipes with pistachios? Try this pistachio ice cream and pistachio mooncakes.
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Recipe Card
ingredients
For the Syrup
- 200 ml water
- 200 ml sugar
- 1 slice of lemon
ingredients
For the Baklava
- 125 grams butter
- 1 teaspoon granulated sugar
- 12 ready made phyllo dough for baklava
ingredients
For the Pistachio Base
- 1 cup pistachios, ground into a fine powder
- 30 grams butter, melted
- 2 heaping tablespoons powdered sugar
ingredients
For the Cheesecake
- 600 grams labneh
- 1 cup granulated sugar
- 4 tablespoons starch
- 1 tablespoon heavy cream
- 2 eggs
- 1 tablespoon vanilla
Method
Step 1
Combine the syrup ingredients in a pot and bring to a low boil. Boil for 10 minutes, then turn it off and set it aside.
Step 2
For the baklava crust, oil the bottom of a 25 cm springform tin and line the baklava phyllo sheets one by one, lubricating each layer and sprinkling two layers of granulated sugar. Cut the pieces that will hang from their sides with scissors a few times and add them inside. Bake at 200 degrees for 4 minutes or until it is lightly browned.
Step 3
While the baklava crust is cooling, mix together the ingredients for the pistachio base. Using your hands, press the pistachio filling into the bottom of the crust.
Step 4
For the cheesecake filling, combine the ingredients and mix until combined. Pour the filling into the crust, and cook for 1 hour. Let the cake sit for 20 minutes after baking.
Step 5
Garnish with 1 cup of crushed pistachios, then let the cake rest in the refrigerator overnight.