Lately, I’ve come across so many interesting recipes using phyllo sheets that I was intrigued too to try one for myself. So after quite some brain storming and research, I came up with this very interesting Baklava Cheesecake Recipe that is inspired by a lot of different reels on Instagram. Baklava Cheesecake is made with a lot of phyllo sheets as the cheesecake base that is once baked before pouring in the cheesecake batter. It is then lined with a GENEROUS layer of mixed nuts. The cheesecake batter is then again covered with phyllo sheets and nuts. It is finally covered in the glossy syrup and ready to be served. In my opinion, this is one of the richest desserts I’ve made and is a complete show stopper too !
INGREDIENTS USED IN BAKLAVA CHEESECAKE
The main ingredient for a baklava is phyllo sheets. These are the thinnest form of pastry and give a very crispy flaky texture after baking. A lot of butter is used to keep them moist and also, to provide flavour. it is quite similar to puff pastry but differs in terms of appearance and separation after baking.
Butter is used to brush the phyllo sheets and then stick them together. They provide a great flavour to the pastry and also prevent the phyllo sheets from drying out. I have used Amul butter in this recipe.
To make the cheesecake batter smooth and creamy, I have used this condensed milk. It acts as a milk as well as a sugar substitute in the cheesecake batter. It is the second main ingredient for the cheesecake batter.
Another major ingredient for the cheesecake batter is the heavy cream. The fat content in heavy cream is responsible for the creamy texture of the cheesecake. It also contributes to the stability of the cheesecake.
Since it’s a cheesecake recipe, it can’t go without adding the main ingredient for cheesecake, which is the cream cheese. Cream cheese adds the smoothness and extra creamy texture to the cheesecake and makes it more flavourful I have used D’lecta cream cheese to make this recipe but you can make use any cream cheese of your choice.
Mixed chopped nuts
Baklava is incomplete without the addition of nuts. Traditionally, pistachios are the only nuts used in a baklava. However, I have used finely chopped walnuts and pistachios. You can experiment with your preference of nuts as well. The options are endless.
Some amount of rose water also goes into the cheesecake batter. This gives it a traditional, authentic flavour. You can, however, wish to omit this ingrediebnt.
Cornflour is used in the cheesecake batter so that it can set properly and hold its shape. It also makes sure that the cheesecake batter remains thick and not too runny.
EQUIPMENTS USED IN MAKING BAKLAVA CHEESECAKE
Not a lot of equipment is required to make this Baklava Cheesecake. However, a few kitchen staples that should always be there in the kitchen are mentioned below.
A good quality parchment paper is required to brush the phyllo sheets and combine them together. And a pastry brush of, course.
You also need a few mixing bowls to combine the ice cream base. And spatulas to do the mixing.
I have used a 7-inch springform pan to bake this baklava cheesecake. I have used this oven to bake my cheesecake.
You also need a saucepan and a heat source, like induction or gas stove to make the sugar syrup.
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TIPS TO MAKE THIS BAKLAVA CHEESECAKE
- Make sure the phyllo sheets are well buttered and don’t dry out.
- To prevent the remaining phyllo sheets from drying out, cover them with a damp cloth.
- Ensure that all the ingredients are at room temperature.
- Use softened cream cheese so that the final ice cream batter doesn’t have lumps.
- You can skip walnuts and also go just for the pistachios.
- Bake the first layer only for 5 mins or else it’ll get burned during the final baking.
- Do not overmix the cheesecake batter.
- Keep an eye on the baklava cheesecake during the last minutes since the phyllo sheets can turn brown very quickly.
- For the baklava layers
- 18 phyllo sheets
- 1 cup melted butter
- ¼ cup castor sugar
- For the nut layer
- 1 cup chopped pistachios
- ½ cup chopped walnuts
- For the filling
- 1+ ½ cup cream cheese, softened
- ½ cup heavy cream
- 2 tablespoons cornflour
- 1 cup condensed milk
- 1 tbsp rose water
- For the syrup
- ¾ cup water
- ¾ cup sugar
- Lemon slice
- Preheat the oven to 200 degrees Celsius.
- On parchment paper, start with one phyllo sheet, spread a generous amount of melted butter and sprinkle sugar on it. Repeat the process until you make a stack of 6 sheets. Transfer the sheets to a 7” springform pan with the edges over the sides. Repeat this process for another 6 sheets of phyllo and then add it to the pan crossing the other direction so that the pan gets covered properly. Poke the base with the fork and bake it for 5 minutes. Remove from the oven and reduce its temperature to 160 degrees Celsius.
- In another bowl, add cream cheese, condensed milk, cream, rose water and cornflour. Using a whisk mix everything properly until its nicely combined.
- Add half of the nut mixture to the bottom of the springform and gently press down. Add the cheesecake filling to the pan and set aside.
- Then, cut 6 sheets of phyllo into 7’’ circles. You can use the base of the springform pan for the reference size. Again sprinkle each layer with sugar and melted butter and place on each other. Press the leftover nut mixture on the 3 phyllo circle and carefully place it on the cheesecake mixture.
- Next, cut the 8 wedges of the remaining 3 circles and place each wedge on the top of the pistachios.
- Bake it at 160 degrees for 60 minutes until it's golden brown and refrigerate it overnight.
- For the syrup- Next day, in a saucepan add water, sugar and lemon and cook it on medium-low heat until it reduces to half of the quantity.
- Pour the syrup around the edges and over the cheesecake. Decorate it with more pista and serve!
If you like my Baklava Cheesecake recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!