Baklava Cheesecake

Ingredients

• 100 g Walnuts (e.g., Grenoble walnuts) (roughly chopped)
• 100 g Shelled pistachios (unsalted)
• 1 tsp Ground cinnamon
• 150 g Unsalted butter (melted)
• 8 sheets Filo pastry (keep covered with a damp cloth)
• 300 g Cream cheese (at room temperature)
• 100 g Granulated sugar
• 3 Eggs (large, at room temperature)
• 1 Vanilla bean (split and seeds scraped)
• 2 tbsp Orange blossom water (divided, 1 for the dough, 1 for the syrup)
• 200 ml Water (for the syrup)
• 150 g Sugar (for the syrup)
• 2 tbsp Honey
• 1 tsp Orange blossom water (for the syrup)
• 20 g Crushed pistachios (for garnish)

Instructions

1. Toast the walnuts and pistachios

   Spread the walnuts and pistachios on a baking sheet, bake at 180°C for about 5 minutes until lightly golden. Let cool.

   Time: PT10M

   Temperature: 180°C

2. Grind the nuts into a coarse powder

   Transfer the toasted nuts and pistachios to a blender and pulse until a coarse powder forms. It’s normal for some pieces to remain.

   Time: PT2M

3. Prepare the filo pastry base

   Melt the butter. Brush the bottom of the pan with a little melted butter, lay a sheet of filo pastry, brush with butter, repeat 7–8 times to create a base neither too thin nor too thick.

   Time: PT5M

4. Season the nuts

   Mix the ground cinnamon with the nut powder.

   Time: PT1M

5. Press the nut mixture

   Pour the spiced nut mixture into the pan over the filo layer and press firmly with a glass or spatula.

   Time: PT1M

6. Add a final filo layer

   Place an additional sheet of filo pastry on top of the nut mixture and brush with melted butter.

   Time: PT1M

7. Prepare the cheese filling

   Split the vanilla bean, scrape the seeds into a bowl. Add the eggs, sugar, cream cheese, vanilla seeds and 1 tablespoon orange blossom water. Beat with an electric mixer for 5 minutes until smooth and homogeneous.

   Time: PT10M

8. Pour the filling and smooth

   Pour the cream over the filo base, tap the pan on the countertop to eliminate air bubbles, then trim any excess filo that hangs over the pan edge.

   Time: PT2M

9. Bake the cheesecake

   Preheat the oven to 160°C. Bake the cheesecake for 1h15. At the end of baking, turn off the oven and let the cake sit inside with the door ajar.

   Time: PT1H25M

   Temperature: 160°C

10. Prepare the orange blossom syrup

    While the cake rests, pour 200 ml water into a saucepan, add 150 g sugar and 2 tbsp honey. Bring to a boil, then reduce until thickened and amber‑colored. Remove from heat and stir in 1 tsp orange blossom water.

    Time: PT10M

11. Drizzle the cheesecake

    Pour the hot syrup evenly over the edges and surface of the cake so it absorbs well.

    Time: PT2M

12. Unmold and decorate

    Allow the cheesecake to cool completely, then unmold gently. Sprinkle crushed pistachios for decoration.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g

Ingredient Substitutions

• Instead of Walnuts (e.g., Grenoble walnuts): Pecans, Macadamia nuts
• Instead of Shelled pistachios: Almonds, Hazelnuts
• Instead of Ground cinnamon: Four‑spice blend
• Instead of Unsalted butter: Margarine, Melted coconut oil
• Instead of Filo pastry: Brick pastry
• Instead of Cream cheese: 0% fat quark (for a lighter version)
• Instead of Granulated sugar: Cane sugar, Coconut sugar (reduces sweetness)
• Instead of Eggs: Applesauce (for egg‑free version)
• Instead of Vanilla bean: Vanilla extract (1 tsp)
• Instead of Orange blossom water: Rose water
• Instead of Sugar (for the syrup): Honey (for a richer syrup)
• Instead of Honey: Maple syrup
• Instead of Orange blossom water (for the syrup): Rose water
• Instead of Crushed pistachios: Sliced almonds

Equipment Needed

• Oven
• Baking sheet
• Immersion blender or food processor
• Springform pan (20 cm)
• Kitchen brush
• Silicone spatula
• Knife
• Mixing bowl
• Electric mixer
• Saucepan
• Glass or potato masher (optional)
• Liquid measuring container
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Prepare the filo base by correctly layering the sheets and butter
• Beat the cream cheese filling until smooth
• Bake the cheesecake at 160°C for 1h15 without opening the oven
• Achieve the right syrup consistency (thick but pourable)
• Unmold the cake without breaking it

Chef Tips from the Video

• Use slightly warm melted butter for easier brushing.
• Press the nut mixture with the back of a glass for a compact surface.
• Let the cheesecake rest at least 30 minutes after drizzling with syrup before cutting.

Troubleshooting

Storage

Refrigerator: Store in the refrigerator, covered, up to 4 days.

Freezer: Wrap tightly and freeze up to 1 month. Thaw in the refrigerator before serving.

Room temperature: Consume within 2 hours of serving, otherwise refrigerate.

Make-Ahead Tips

• Prepare the syrup the day before and gently reheat before using.
• The filo base can be assembled ahead and kept in the refrigerator, covered with plastic wrap.
• The cheesecake stores well chilled; it can be sliced just before serving.