Easy Baklava Cold Cheesecake Recipe

Ingredients

• 150 g Biscuit Base (baked puff or Marie biscuits) (crushed into fine crumbs)
• 1 tbsp Pistachios (chopped, plus extra for garnish)
• 1 tbsp Almonds (chopped)
• 1 tsp Dry Edible Rose Petals (optional, for aroma)
• 0.5 cup Icing Sugar (Powdered Sugar) (for the base mixture)
• 0.5 cup Unsalted Butter (melted, divided into two ¼‑cup portions)
• 300 g Rich's Better Cream (whipped topping) (chilled before whipping to stiff peaks)
• 80 g White Chocolate or Compound (melted in microwave, can use compound for easier melting)
• a few Saffron Strands (infuses the white chocolate truffle)
• 150 g Cream Cheese (softened, room temperature)
• 3 tbsp Rich Sweet Meat (sweetened condensed milk or similar sweet cream)
• 2 Eggs (room temperature, separated)
• 0.5 cup Powdered Sugar (split ¼ cup for whites and ¼ cup for yolks)
• 0.25 tsp Vinegar or Lemon Juice (stabilizes egg whites)
• 2 tsp Neutral Oil (refined sunflower or canola) (do not use extra‑virgin olive oil)
• 2 tbsp All‑Purpose Flour (approximately 15 g)
• 0.25 tsp Baking Powder
• 0.125 tsp Baking Soda
• 2 tbsp Milk (room temperature)
• 0.25 tsp Green Cardamom Powder (freshly ground if possible)
• 2 drops Green Gel Food Color (optional, for pistachio cake hue)
• 2 tbsp Pistachio Powder (finely ground pistachios)
• 2 tbsp Rich's Neutral Gel (dessert gel) (ready‑to‑use glaze base)
• a few pieces Edible Gold Leaf (for decorative topping)

Instructions

1. Prepare Biscuit Base

   Place 150 g of baked puff (or Marie biscuits) in a food processor and pulse until fine crumbs form. If you don’t have a processor, crush them in a zip‑bag with a rolling pin.

   Time: PT5M

2. Add Nuts, Rose Petals and Sugar

   Transfer the crumbs to a mixing bowl. Add 1 tbsp chopped pistachios, 1 tbsp chopped almonds, 1 tsp dry edible rose petals and ½ cup icing sugar. Mix until evenly distributed.

   Time: PT5M

3. Incorporate Melted Butter

   Melt ½ cup unsalted butter. Add the first ¼ cup to the crumb mixture, stir, then add the remaining ¼ cup and mix until the crumbs are moist and hold together when pressed.

   Time: PT5M

4. Press Base into Mold

   Line a 6‑inch square mousse mold with cling film (and optional acetate sheets). Spoon the crumb mixture into the mold, spread evenly, then press firmly with an offset spatula or the back of a spoon to create a compact layer.

   Time: PT5M

5. Chill Base

   Place the mold in the refrigerator for 10–15 minutes to set the base.

   Time: PT15M

6. Whip Rich's Better Cream

   Ensure the 300 g Rich's Better Cream is chilled. Using a whisk or electric mixer, whip to stiff peaks (about 5 minutes). Transfer to a bowl and set aside.

   Time: PT5M

7. Prepare Saffron White‑Chocolate Truffle

   Combine 80 g white chocolate (or compound) with a few saffron strands in a microwave‑safe bowl. Microwave 30 seconds, stir, then microwave another 30 seconds until smooth. Let cool slightly.

   Time: PT2M

8. Mix Cream Cheese Filling

   In a bowl, whisk 150 g softened cream cheese until smooth. Add the saffron‑chocolate mixture and 3 tbsp Rich Sweet Meat (sweetened condensed milk). Mix until fully incorporated.

   Time: PT5M

9. Fold Whipped Cream into Filling

   Gently fold the whipped Better Cream into the cream cheese mixture in two additions, using a spatula, until a light, airy consistency is achieved.

   Time: PT3M

10. Chill Cheesecake Filling

    Cover the bowl and refrigerate the cheesecake mixture for 10 minutes to firm up slightly before spreading.

    Time: PT10M

11. Make Pistachio Sponge Cake – Prepare Egg Whites

    Separate the whites of 2 eggs into a clean bowl. Add ¼ cup powdered sugar and ¼ tsp vinegar or lemon juice. Whisk to stiff peaks (about 5 minutes).

    Time: PT5M

12. Prepare Egg Yolks

    In another bowl, beat the yolks with the remaining ¼ cup powdered sugar until light and fluffy (≈3 minutes).

    Time: PT3M

13. Combine Wet Ingredients

    To the yolk mixture add 2 tsp neutral oil, 2 tbsp milk, ¼ tsp green cardamom powder, and gently mix.

    Time: PT5M

14. Add Dry Ingredients

    Sift together 2 tbsp all‑purpose flour, ¼ tsp baking powder and ⅛ tsp baking soda. Fold the dry mix into the yolk mixture on low speed.

    Time: PT5M

15. Incorporate Egg Whites and Color

    Gently fold the whipped egg whites into the batter. Add 2‑3 drops green gel food color and 2 tbsp pistachio powder, folding just until combined.

    Time: PT3M

16. Bake Pistachio Sponge

    Preheat the oven to 160 °C. Pour the batter onto a greased baking sheet (or into a 6‑inch square tin) and bake for 10‑12 minutes until a toothpick comes out clean.

    Time: PT12M

    Temperature: 160°C

17. Cool Cake Layer

    Remove the cake from the oven and let it cool on a wire rack for 10 minutes.

    Time: PT10M

18. Assemble First Cheesecake Layer

    Pipe a thin layer of the chilled cream cheese mixture over the set biscuit base, spreading evenly with an offset spatula.

    Time: PT5M

19. Add Pistachio Sponge

    Place the cooled pistachio sponge sheet on top of the first cheesecake layer. Pipe a second layer of the cream cheese mixture over the sponge, smoothing with the spatula.

    Time: PT5M

20. Initial Chill

    Refrigerate the assembled cake for 10 minutes to set the layers.

    Time: PT10M

21. Prepare Gel Glaze

    In a small bowl, combine 2 tbsp Rich's neutral gel, a few saffron strands, and a small piece of edible gold leaf. Mix until smooth.

    Time: PT5M

22. Pipe and Spread Glaze

    Transfer the glaze to a piping bag, cut a small tip, and pipe a decorative pattern over the top of the cheesecake. Use an offset spatula to spread any excess evenly.

    Time: PT5M

23. Final Set

    Place the cake back in the refrigerator (regular compartment) for at least 2 hours to allow the glaze and fillings to firm completely.

    Time: PT2H

24. Unmold and Garnish

    Remove the acetate sheet (if used), lift the cheesecake out of the mold using the cling film, and place on a serving plate. Pipe additional cream cheese mixture around the edges if desired and garnish with sliced pistachios and extra gold leaf.

    Time: PT5M

25. Serve

    Slice the baklava cold cheesecake into 8 equal squares and serve chilled.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g

Ingredient Substitutions

• Instead of Biscuit Base (baked puff or Marie biscuits): Digestive biscuits, Graham crackers
• Instead of Pistachios: Almonds, Walnuts
• Instead of Almonds: Pistachios, Cashews
• Instead of Dry Edible Rose Petals: Rose water (1 tsp), Ground cardamom
• Instead of Icing Sugar (Powdered Sugar): Granulated sugar (blended)
• Instead of Unsalted Butter: Margarine, Ghee
• Instead of Rich's Better Cream (whipped topping): Whipped cream, Stabilized whipped topping
• Instead of White Chocolate or Compound: Cocoa butter, White chocolate chips
• Instead of Saffron Strands: Turmeric (for color only)
• Instead of Cream Cheese: Mascarpone, Neufchâtel cheese
• Instead of Rich Sweet Meat: Condensed milk, Sweetened cream
• Instead of Eggs: Egg replacer (for eggless version)
• Instead of Powdered Sugar: Granulated sugar (blended)
• Instead of Vinegar or Lemon Juice: Cream of tartar
• Instead of Neutral Oil (refined sunflower or canola): Melted butter
• Instead of All‑Purpose Flour: Cake flour
• Instead of Baking Powder: Cream of tartar + baking soda
• Instead of Baking Soda: Baking powder (double amount)
• Instead of Milk: Almond milk
• Instead of Green Cardamom Powder: Ground cardamom
• Instead of Green Gel Food Color: Natural matcha powder (for green)
• Instead of Pistachio Powder: Almond flour
• Instead of Rich's Neutral Gel (dessert gel): Gelatin glaze, Agar‑agar glaze
• Instead of Edible Gold Leaf: Edible silver leaf

Equipment Needed

• Food Processor or Mixer Grinder
• Mixing Bowls
• Whisk (hand or electric)
• Offset Spatula
• Square Mousse Mold (≈6‑inch)
• Cling Film
• Acetate (transparent) Sheets (optional)
• Microwave
• Oven
• Piping Bag with Small Tip
• Refrigerator

Critical Steps — Do Not Skip

• Pressing the biscuit base firmly but not over‑compact.
• Whipping the Better Cream to stiff peaks without over‑beating.
• Folding whipped cream into the cream cheese mixture gently to retain air.
• Achieving stiff egg‑white peaks and folding them carefully into the sponge batter.
• Baking the pistachio sponge at the correct temperature and time to avoid dryness.
• Applying the gel glaze before it sets and allowing sufficient refrigeration time.

Chef Tips from the Video

• Toast the pistachios lightly before chopping to enhance their flavor.
• For a deeper saffron flavor, steep the strands in a tablespoon of warm milk before adding to the chocolate.
• Use a kitchen torch to lightly caramelize the top of the glaze for extra visual appeal.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Not recommended; texture may become grainy.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the biscuit base and chill it up to 24 hours in advance.
• Bake the pistachio sponge and store it wrapped in plastic at room temperature for 1 day.
• The cream cheese filling can be made a day ahead and kept refrigerated.

Frequently Asked Questions