Turkuaz Kitchen Baklava Cheesecake is made with phyllo dough, butter, powdered sugar, ground pistachios, cream cheese, mascarpone, cream, eggs, flour, cornstarch, sugar, and lemon. This easy Baklava Cheesecake recipe creates a rich and creamy cheesecake layered with flaky baklava. It takes about 1 hour 45 minutes to prepare and can serve up to 12 people.
Turkuaz Kitchen Baklava Cheesecake Ingredients
For The Baklava Layers:
- 27 sheets (22×35) phyllo dough
- 10 tablespoons butter, melted
- 1/4 cup powdered sugar
For The Pistachios Mixture:
- 1 1/2 cups ground pistachios
- 4 tablespoons melted butter
- 6 tablespoons powdered sugar
For The Cheesecake:
- 16 oz (455g) cream cheese, room temperature
- 8 oz (226g) mascarpone, room temperature
- 1/2 cup (110ml) cream
- 3/4 cup (150g) powdered sugar
- 3 medium eggs
- 2 tablespoons (21g) flour
- 1 tablespoon (10g) cornstarch
For The Syrup:
- 3/4 cup water
- 3/4 cup sugar
- 1 small slice of lemon
How To Make Turkuaz Kitchen Baklava Cheesecake
- Preheat the Oven: Preheat the oven to 390°F (200°C). Take a sheet of phyllo dough spread 1/2 tablespoon of butter on it and sprinkle 1 teaspoon of powdered sugar. Add an additional sheet of dough and repeat until 6 sheets overlap. Line a 20cm springform mold with the dough, letting it hang over the edges. Pierce the bottom with a fork and bake for 5 minutes. Remove from oven and let cool. Reduce oven temperature to 320°F (160°C).
- Prepare Nut Mixture: Mix ground pistachios, powdered sugar, and melted butter in a bowl.
- Make Cheesecake Filling: In a large mixing bowl, blend the cream cheese, mascarpone, cream, powdered sugar, eggs, flour, and cornstarch until smooth.
- Assemble Base: Spread half of the pistachio mixture over the cooled phyllo base. Pour the cheesecake filling over the top.
- Prepare Top Layers: Cut three more phyllo sheets into 8-inch circles. Brush each with melted butter, sprinkle with powdered sugar, and stack them. Spread the remaining pistachio mixture on top and carefully place this stack on the cheesecake filling.
- Bake: Prepare 12 more phyllo sheets using the butter and sugar method, stacking them as before. Cut into an 8-inch circle, then into 8 wedges. Arrange the wedges on top of the cheesecake. Bake for 60-75 minutes or until set and golden. Cover with foil if browning too quickly.
- Cool and Chill: Remove cheesecake from the oven, let cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Prepare Syrup: In a saucepan, combine water, sugar, and lemon slices. Bring to a boil, then simmer for 10-12 minutes. Let cool until warm.
- Serve: Pour half of the warm syrup over the baklava layers and around the edges. Let sit for 5-10 minutes before slicing. Serve with extra syrup on the side.
Recipe Tips
- Keep Phyllo Dough Moist: Cover the phyllo sheets with a wet towel while you work to stop them from drying and breaking.
- Brush Butter Evenly: Spread butter evenly on each phyllo sheet to make them crispy and flaky.
- Warm Cream Cheese and Mascarpone: Make sure the cream cheese and mascarpone are not cold before you mix them to get a smooth filling.
- Watch Baking Time: Check the cheesecake often while it bakes. If it gets too brown on top, cover it with foil so it doesn’t burn.
- Pour Syrup at the Right Time: Pour the warm syrup on the warm cheesecake to make it soak in better and taste great.
What To Serve With Baklava Cheesecake
Baklava Cheesecake pairs well with coffee, tea, fresh berries, or sliced figs. It can also be served alongside whipped cream, vanilla ice cream, fresh mint leaves, or a drizzle of extra syrup for a delicious dessert.
How To Store Baklava Cheesecake
- Refrigerate: Keep it in the refrigerator covered with plastic wrap or in an airtight container. It will last for up to 5 days.
- Freeze: You can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before serving.
Turkuaz Kitchen Baklava Cheesecake Nutrition Facts
- Calories: 729
- Total Fat: 50g
- Saturated Fat: 24g
- Cholesterol: 158mg
- Sodium: 229mg
- Total Carbohydrates: 66g
- Dietary Fiber: 1.5g
- Sugars: 40g
- Protein: 13g
Try More Turkuaz Kitchen Recipes:
- Turkuaz Kitchen Focaccia Recipe
- Turkuaz Kitchen Ombre Citrus Cake
- Turkuaz Kitchen Tiramisu Recipe
- Turkuaz Kitchen Pesto Knots Recipe
Turkuaz Kitchen Baklava Cheesecake Recipe
Description
Turkuaz Kitchen Baklava Cheesecake is made with phyllo dough, butter, powdered sugar, ground pistachios, cream cheese, mascarpone, cream, eggs, flour, cornstarch, sugar, and lemon. This easy Baklava Cheesecake recipe creates a rich and creamy cheesecake layered with flaky baklava. It takes about 1 hour 45 minutes to prepare and can serve up to 12 people.
Ingredients
For The Baklava Layers:
For The Pistachios Mixture:
For The Cheesecake:
For The Syrup:
Instructions
- Preheat the Oven: Preheat the oven to 390°F (200°C). Take a sheet of phyllo dough spread 1/2 tablespoon of butter on it and sprinkle 1 teaspoon of powdered sugar. Add an additional sheet of dough and repeat until 6 sheets overlap. Line a 20cm springform mold with the dough, letting it hang over the edges. Pierce the bottom with a fork and bake for 5 minutes. Remove from oven and let cool. Reduce oven temperature to 320°F (160°C).
- Prepare Nut Mixture: Mix ground pistachios, powdered sugar, and melted butter in a bowl.
- Make Cheesecake Filling: In a large mixing bowl, blend the cream cheese, mascarpone, cream, powdered sugar, eggs, flour, and cornstarch until smooth.
- Assemble Base: Spread half of the pistachio mixture over the cooled phyllo base. Pour the cheesecake filling over the top.
- Prepare Top Layers: Cut three more phyllo sheets into 8-inch circles. Brush each with melted butter, sprinkle with powdered sugar, and stack them. Spread the remaining pistachio mixture on top and carefully place this stack on the cheesecake filling.
- Bake: Prepare 12 more phyllo sheets using the butter and sugar method, stacking them as before. Cut into an 8-inch circle, then into 8 wedges. Arrange the wedges on top of the cheesecake. Bake for 60-75 minutes or until set and golden. Cover with foil if browning too quickly.
- Cool and Chill: Remove cheesecake from the oven, let cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Prepare Syrup: In a saucepan, combine water, sugar, and lemon slices. Bring to a boil, then simmer for 10-12 minutes. Let cool until warm.
- Serve: Pour half of the warm syrup over the baklava layers and around the edges. Let sit for 5-10 minutes before slicing. Serve with extra syrup on the side.
Video
Notes
- Keep Phyllo Dough Moist: Cover the phyllo sheets with a wet towel while you work to stop them from drying and breaking.
- Brush Butter Evenly: Spread butter evenly on each phyllo sheet to make them crispy and flaky.
- Warm Cream Cheese and Mascarpone: Make sure the cream cheese and mascarpone are not cold before you mix them to get a smooth filling.
- Watch Baking Time: Check the cheesecake often while it bakes. If it gets too brown on top, cover it with foil so it doesn’t burn.
- Pour Syrup at the Right Time: Pour the warm syrup on the warm cheesecake to make it soak in better and taste great.
Turkuaz Kitchen Baklava Cheesecake Recipe
This looks amazing! Can’t wait to try it.
Before I attempt it, can you please clarify when the syrup is poured over the baklava? You initially say to cool the baklava for four hours and then cover in syrup and serve, but later on you say to pour warm syrup over warm baklava. Also, the pistacchios in your video/pictures look like they have been chopped, not ground.
Thank you.
The syrup should be poured over the cheesecake after it has cooled and chilled for at least 4 hours. Pour the warm syrup over just before serving. Regarding the pistachios, they should be ground to a fine consistency for the recipe, but if you prefer a chunkier texture as shown in the video, you can coarsely chop them instead.
This came out great! Everybody liked it. I went with chunky pistachios and it was a nice contrast with creamy cheesecake. Not too sweet or overwhelming. Thank you for sharing the recipe!
I made this for my son’s fourteenth birthday, and he adored it. It was delicious!!