For the past few years, I’ve seen, tasted and tinkered with Baklava Cheesecake. The concept is simple: create a lovechild when cheesecake and baklava collide. I love cheesecake, being Greek I love baklava, so cobining these desserts into one is a fantastic idea.
There are many ways to approach this dessert idea and I’ve settled on this one: phyllo pastry acting as the base followed by a nut/cinnamon mixture. The middle is your classic cream cheese filling and the top is more crumbled nuts and Greek honey. It’s not a cheap dessert but it’s a good dessert, more wholesome if you will with the use of honey rather than syrup (as is traditionally used for baklava).
Some notes about the recipe:
Don’t compromise on honey, use a quality honey (Greek of course)
You can choose the nut mixture you like – I chose pistachios for the topping as it is more colourful
The addition of corn starch will deter your cheesecake from cracking, same for leaving the cake in the oven after the heat has been turned off
I loved this dessert and it was a joy to share with family and friends, both of which raved about its taste and presentation.
Baklava Cheesecake
Recipe by Peter Minaki
Course: Dessert
Servings
10-12servings
Prep time
30minutes
Cooking time
40minutes
Ingredients
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