Baklava Cheesecake Fusion - All that's Jas

Baklava Cheesecake Fusion

The best of two worlds are combined in this luscious baklava cheesecake fusion. East meets West in the most delicious way possible.

 

Baklava Cheesecake Fusion

Never mind baklava, there’s a new cake in town – baklava cheesecake fusion! Cheesecake was popular in ancient Greece (called placenta, believe it or not) and was served to athletes during the first Olympic Games. Much later, cheesecake was introduced to Western Europe by Roman conquering armies. New York style cheesecake was created in the 1900s by German immigrant Arnold Reuben. The origin of baklava lies in Turkey, although some historians propose the roots are from the Roman placenta cake. Full circle back to placenta, but let’s not mention that name again. It’ll ruin the cake.

I wouldn’t be Jas if I didn’t challenge myself.

I can make a mean baklava and any more cheesecake is a piece of cake, but combining the two into one was no ordinary task. The process is lengthy but I wanted it for my birthday and think I deserve to have my cake and eat it too. Never mind that I had to make it myself. I’ve made other cheesecake combinations before. Remember my popular tiramisu cheesecake? What about goat cheese pumpkin cheesecake with caramelized pears? Talking about fusions. And my layered maple cheesecake is the winner for fall but not for too long. I made an amazing cheesecake fusion for Thanksgiving and can’t wait to share it with you.

The best of two worlds are combined in this luscious #baklava #cheesecake fusion. East meets… Click To Tweet

If you have never baked with fillo pastry (also called filo or phyllo) please read the recipe and notes in its entirety. Set aside enough time to make this cake. I actually baked the cheesecake layer in the evening and baklava the next morning. You will definitely not be baking and eating it all in the same day. I think it tasted even better the second day. Are you brave enough to undertake the baking of baklava cheesecake? Let me know in the comments!

Baklava Cheesecake Fusion

Baklava Cheesecake Fusion - All that's Jas

Making your own cheesecake fusion? I’d love to see it. Use the hashtag #cheesecakefusionchallenge on Instagram.

Recipe adapted from The Baking Pan. Contains affiliate links.

Ingredients:
Serves 8-16

Filling
4 (8 oz.) packages cream cheese, room temperature
12 oz. honey
¼ cup lemon juice (about 2 small lemons)
2 teaspoons pure vanilla extract
6 large eggs, room temperature

Pastry Crust
8 fillo pastry sheets (Athens Foods Fillo Dough Sheets)
½ cup (1 stick) unsalted butter, melted

Fillo and Walnut Topping
1 cup walnuts, fine to coarsely chopped
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
10 fillo pastry sheets
½ cup (1 stick) unsalted butter, melted

Syrup
½ cup granulated sugar
¼ cup water
1 tablespoon lemon juice
1 cinnamon stick
1 tablespoon cognac or other brandy

Directions:

Preheat oven to 350 degrees Fahrenheit.

Prepare one 9-inch springform pan with 3-inch sides; use a pastry brush to lightly butter the pan with some of the melted butter.

Filling
In a large bowl, beat the cream cheese on medium low speed with an electric mixer until smooth and creamy, 1 to 2 minutes.

Add the honey, lemon juice, and vanilla extract; continue beating on medium low speed until thoroughly combined, about 1 minute.

Add eggs, two at a time, beating after each addition. Note: crack the eggs into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the cheese mixture.
Do not overbeat the cheesecake batter. Blend the ingredients quickly to add as few air bubbles as possible. The ingredients must be well blended, but excessive beating creates too many air pockets which can cause the cheesecake to puff up too much during baking, and then crack during the cooling process.

Let the filling rest while preparing the pastry to allow air bubbles to rise to the surface.

Fillo Pastry Crust
Note: the one pound fillo dough box contains two packages of sheets. Only one package is enough for this recipe. Keep the other package in the refrigerator. Check this super easy savory recipe using leftover fillo dough.

Place a large piece of waxed paper on your countertop to catch butter drips and make cleanup easier. Lay one pastry sheet on the waxed paper with the long edge parallel to the edge of the work surface, and cover the remaining unused fillo sheets with a damp kitchen towel to prevent them from drying out. Note: It is best to work fast with fillo sheets. Too much moister makes sheets stick together and hard to separate.
With a pastry brush, lightly brush melted butter on one half of the pastry sheet along the long edge. Fold the top unbuttered half over onto the buttered half. Brush the top of the pastry with butter. Gently place the pastry sheet in the prepared springform pan buttered side up with a 5-inch overhang. (The pastry should lay across the bottom of the pan, up the side, and have about a 5-inch overhang.) Cover pan and pastry with another damp towel to keep from drying out.

Butter and fold another pastry sheet in the same way and place in pan, overlapping the first sheet by about 3 inches. Repeat with 6 more pastry sheets. Remember to keep unused pastry sheets covered with a damp towel, and to keep pastry lined pan covered with another damp towel.

Baklava Cheesecake Fusion - All that's Jas

Wrap remaining fillo sheets airtight in their original wrapping or plastic wrap and store in refrigerator until ready to use for topping.

Place the fillo lined pan on a baking sheet with ½ inch sides to catch any leakage (trust me on this one). Briefly stir filling to reblend. Pour the filling into the crust. Gently fold the pastry overhang over the filling and gently press down to make a flat surface. Bake 50 to 60 minutes. Note: the cheesecake is done when the pastry has puffed a little and is a light golden brown. The edges of the filling underneath should be set but the center 2 to 3 inches are still a pool of liquid batter. The filling will still be soft and will jiggle when the pan is lightly jarred or tapped with a spoon.

Remove from the oven and place on a wire cooling rack to cool. Immediately run a thin knife around the edge of the pan, gently pressing into the side of the pan to avoid gouging the cake. This allows the cake to contract away from the sides of the pan as it cools, helping to prevent cracks. Poke several holes with a toothpick in the top of the fillo pastry to allow steam to escape.

When cheesecake is completely cooled, cover the pan and refrigerate for 12 to 24 hours before adding the fillo and nut topping.

Baklava Cheesecake Fusion - All that's Jas

Fillo and Walnut Topping
Preheat oven to 350 degrees Fahrenheit. Prepare 1 large rimmed baking sheet; line with 2 sheets of parchment paper.

In a medium mixing bowl, combine chopped walnuts, sugar, and cinnamon; stir together to mix. Set aside.

Carefully loosen and remove the sides of the springform pan from the chilled cheesecake, cover and return cheesecake to refrigerator. Wash and dry the side of the springform pan. Use a permanent marker and draw around the inside of the rim, then turn the paper over so you can see the marking thru the paper.
Remove reserved fillo pastry sheets from refrigerator. Stack 10 pastry sheets on a large cutting board. Place the rim of the springform pan on top of the pastry stack and using a sharp kitchen knife cut around the outside rim of the pan and through the entire pastry stack, making 10 pastry rounds. Note: the pastry will somewhat shrink while baking that’s why we’re cutting them outside the rim. Press firmly down on springform pan while cutting so it doesn’t slip.

Discard pastry scraps or wrap tightly and refrigerate to use for another project. Cover the pastry rounds with a damp kitchen towel.
Place pan rim on the baking sheet lined with parchment paper. Lightly brush the parchment paper inside the rim with melted butter. Place one pastry round on the buttered parchment. Place another pastry round on top of the first one, carefully lining up the edges, and brush the top with butter. Repeat with three more pastry rounds. Spread the nut mixture evenly over the top of the pastry stack. Top with remaining 5 pastry rounds, brushing the top of each with butter. Remove the rim. Using a sharp kitchen knife cut the pastry into 8 or 16 wedges. Use a ruler as a guide, if necessary.

Baklava Cheesecake Fusion - All that's Jas

Butter the inside of the springform pan with remaining butter, and place over the pastry stack. The stack should fit neatly inside the rim of the springform pan.

Bake topping until the pastry is crisp and golden, about 30 minutes. While topping is baking make syrup and prepare cheesecake for assembly.

Syrup
Meanwhile, during the last 10 minutes of the fillo and walnut topping baking time, prepare the syrup. In a small heavy saucepan, add the sugar, water, and lemon juice. Stir over low heat until the sugar is dissolved. Add the cinnamon stick, increase the heat to medium and boil and stir about 4 minutes. Remove from heat. When bubbling subsides, stir in cognac. Return pan to low heat to keep hot until ready to use. Let cinnamon stick remain in syrup until ready to pour over cake.

Assembly
Just before fillo and walnut topping is finished baking, remove chilled cheesecake from refrigerator. Flatten the pastry crust that is atop the cheesecake. Remove baked topping from the oven, and remove the springform rim. Use a large spatula or cake lifter and gently place the fillo topping on top of the cheesecake. Gently run the knife through the precut wedges. Replace the pan rim on the assembled cake, and immediately pour the hot syrup evenly over the topping. Cool about 1 hour. Cover and refrigerate 1 to 6 hours before serving. Use the cut topping wedges as a guide to cut through the cheesecake.

Sprinkle with chopped pistachios if desired.

Baklava Cheesecake Fusion - All that's Jas

Baklava Cheesecake Fusion

Baklava Cheesecake Fusion

The best of two worlds are combined in this luscious baklava cheesecake. East meets West in the most delicious way possible.

Ingredients

  • Filling
  • 4 (8 oz.) packages cream cheese, room temperature
  • 12 oz. honey
  • ¼ cup lemon juice (about 2 small lemons)
  • 2 teaspoons pure vanilla extract
  • 6 large eggs, room temperature
  • .
  • Pastry Crust
  • 8 fillo pastry sheets
  • ½ cup (1 stick) unsalted butter, melted
  • .
  • Fillo and Walnut Topping
  • 1 cup walnuts, fine to coarsely chopped
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon
  • 10 fillo pastry sheets
  • ½ cup (1 stick) unsalted butter, melted
  • .
  • Syrup
  • ½ cup granulated sugar
  • ¼ cup water
  • 1 tablespoon lemon juice
  • 1 cinnamon stick
  • 1 tablespoon cognac or other brandy

Directions

Preheat oven to 350 degrees Fahrenheit.

Prepare one 9-inch springform pan with 3-inch sides; use a pastry brush to lightly butter the pan with some of the melted butter.

Filling

In a large bowl, beat the cream cheese on medium low speed with an electric mixer until smooth and creamy, 1 to 2 minutes.

Add the honey, lemon juice, and vanilla extract; continue beating on medium low speed until thoroughly combined, about 1 minute.

Add eggs, two at a time, beating after each addition. Note: crack the eggs into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the cheese mixture.

Do not overbeat the cheesecake batter. Blend the ingredients quickly to add as few air bubbles as possible. The ingredients must be well blended, but excessive beating creates too many air pockets which can cause the cheesecake to puff up too much during baking, and then crack during the cooling process.

Let the filling rest while preparing the pastry to allow air bubbles to rise to the surface.

Fillo Pastry Crust

Note: the one pound fillo dough box contains two packages of sheets. Only one package is enough for this recipe. Keep the other package in the refrigerator. Check back later for a super easy savory recipe using leftover fillo dough.

Place a large piece of waxed paper on your countertop to catch butter drips and make cleanup easier. Lay one pastry sheet on the waxed paper with the long edge parallel to the edge of the work surface, and cover the remaining unused fillo sheets with a damp kitchen towel to prevent them from drying out. Note: It is best to work fast with fillo sheets. Too much moister makes sheets stick together and hard to separate.

With a pastry brush, lightly brush melted butter on one half of the pastry sheet along the long edge. Fold the top unbuttered half over onto the buttered half. Brush the top of the pastry with butter. Gently place the pastry sheet in the prepared springform pan buttered side up with a 5-inch overhang. (The pastry should lay across the bottom of the pan, up the side, and have about a 5-inch overhang.) Cover pan and pastry with another damp towel to keep from drying out.

Butter and fold another pastry sheet in the same way and place in pan, overlapping the first sheet by about 3 inches. Repeat with 6 more pastry sheets. Remember to keep unused pastry sheets covered with a damp towel, and to keep pastry lined pan covered with another damp towel.

Wrap remaining fillo sheets airtight in their original wrapping or plastic wrap and store in refrigerator until ready to use for topping.

Place the fillo lined pan on a baking sheet with ½ inch sides to catch any leakage (trust me on this one). Briefly stir filling to reblend. Pour the filling into the crust. Gently fold the pastry overhang over the filling and gently press down to make a flat surface. Bake 50 to 60 minutes. Note: the cheesecake is done when the pastry has puffed a little and is a light golden brown. The edges of the filling underneath should be set but the center 2 to 3 inches are still a pool of liquid batter. The filling will still be soft and will jiggle when the pan is lightly jarred or tapped with a spoon.

Remove from the oven and place on a wire cooling rack to cool. Immediately run a thin knife around the edge of the pan, gently pressing into the side of the pan to avoid gouging the cake. This allows the cake to contract away from the sides of the pan as it cools, helping to prevent cracks. Poke several holes with a toothpick in the top of the fillo pastry to allow steam to escape.

When cheesecake is completely cooled, cover the pan and refrigerate for 12 to 24 hours before adding the Fillo and nut topping.

Fillo and Walnut Topping

Preheat oven to 350 degrees Fahrenheit. Prepare 1 large rimmed baking sheet; line with 2 sheets of parchment paper.

In a medium mixing bowl, combine chopped walnuts, sugar, and cinnamon; stir together to mix. Set aside.

Carefully loosen and remove the sides of the springform pan from the chilled cheesecake, cover and return cheesecake to refrigerator. Wash and dry the side of the springform pan. Use a permanent marker and draw around the inside of the rim, then turn the paper over so you can see the marking thru the paper.

Remove reserved fillo pastry sheets from refrigerator. Stack 10 pastry sheets on a large cutting board. Place the rim of the springform pan on top of the pastry stack and using a sharp kitchen knife cut around the outside rim of the pan and through the entire pastry stack, making 10 pastry rounds. Note: the pastry will somewhat shrink while baking that's why we're cutting them outside the rim. Press firmly down on springform pan while cutting so it doesn’t slip.

Discard pastry scraps or wrap tightly and refrigerate to use for another project. Cover the pastry rounds with a damp kitchen towel.

Place pan rim on the baking sheet lined with parchment paper. Lightly brush the parchment paper inside the rim with melted butter. Place one pastry round on the buttered parchment. Place another pastry round on top of the first one, carefully lining up the edges, and brush the top with butter. Repeat with three more pastry rounds. Spread the nut mixture evenly over the top of the pastry stack. Top with remaining 5 pastry rounds, brushing the top of each with butter. Remove the rim. Using a sharp kitchen knife cut the pastry into 8 or 16 wedges. Use a ruler as a guide, if necessary.

Butter the inside of the springform pan with remaining butter, and place over the pastry stack. The stack should fit neatly inside the rim of the springform pan.

Bake topping until the pastry is crisp and golden, about 30 minutes. While topping is baking make syrup and prepare cheesecake for assembly.

Syrup

Meanwhile, during the last 10 minutes of the fillo and walnut topping baking time, prepare the syrup. In a small heavy saucepan, add the sugar, water, and lemon juice. Stir over low heat until the sugar is dissolved. Add the cinnamon stick, increase the heat to medium and boil and stir about 4 minutes. Remove from heat. When bubbling subsides, stir in cognac. Return pan to low heat to keep hot until ready to use. Let cinnamon stick remain in syrup until ready to pour over cake.

Assembly

Just before fillo and walnut topping is finished baking, remove chilled cheesecake from refrigerator. Flatten the pastry crust that is atop the cheesecake. Remove baked topping from the oven, and remove the springform rim. Use a large spatula or cake lifter and gently place the fillo topping on top of the cheesecake. Gently run the knife through the precut wedges. Replace the pan rim on the assembled cake, and immediately pour the hot syrup evenly over the topping. Cool about 1 hour. Cover and refrigerate 1 to 6 hours before serving. Use the cut topping wedges as a guide to cut through the cheesecake.

http://all-thats-jas.com/2016/12/baklava-cheesecake-fusion.html

I am still in the giving spirit and thus giving you this FREE printable Christmas place cards that match the French sign from the last post. Now you have a set. Happy cooking and happy holidays!

 

One more thing, you guys. I wanted this lemon spritzer for so long and finally got it for my birthday! YAY for mess-free lemon juice! Why, oh why did I wait this long? I needed it for this recipe and also to flavor my water, season my salad, and freshen my pasta. Yes, lemon brings out flavors in pasta. Give it a try.


Lemon Spritzer

from: Kitchen Gizmo

 

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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18 Comment

  1. Reply
    Miz Helen
    February 7, 2017 at 12:50 pm

    I have just pinned your delicious Baklava Cheesecake, it looks beautiful! I really appreciate you sharing with us at Full Plate Thursday, hope you have a great day and hope to see you again soon!
    Miz Helen
    Miz Helen recently posted…Spicy Marshmallow FudgeMy Profile

    1. Reply
      Jas
      February 7, 2017 at 11:46 pm

      Thanks, I’m looking forward to your next party!

  2. Reply
    Carol, The Red Painted Cottage
    January 7, 2017 at 9:15 pm

    Oh my, Jas! I love baklava and to have it in a cheesecake sounds scrumptious! Happy New Year!
    Carol, The Red Painted Cottage recently posted…Kitchen Declutter – How To Organize RecipesMy Profile

    1. Reply
      Jas
      January 8, 2017 at 8:57 am

      Hi, Carol! It is very scrumptious! I don’t make it every weekend, that’s for sure, ha! Have a great weekend.

  3. Reply
    Michelle
    January 6, 2017 at 1:24 am

    OMW, I would never in a million years be brave enough to try this Jas but you had me drooling all over my laptop seeing the pictures and reading the recipe. Hope you had a wonderful birthday and wishing you a scrumptious 2017

    1. Reply
      Jas
      January 6, 2017 at 7:59 am

      Thanks, Michelle! I don’t think I’ll make it again anytime soon, not because it wasn’t good or easy to make, but because I want to try something new 🙂 All the best to you and your family in 2017!

  4. Reply
    Helen at the Lazy Gastronome
    December 24, 2016 at 8:07 am

    Thanks for sharing on the What’s for Dinner link up!
    Helen at the Lazy Gastronome recently posted…Potato LatkesMy Profile

    1. Reply
      Jas
      December 27, 2016 at 10:50 am

      Thanks for hosting, Helen! Have a great week!

  5. Reply
    Kimm at Reinvented
    December 18, 2016 at 7:41 pm

    What a beautiful and elaborate dessert! I’m sure that it is a show stopper at dinner! thanks for linking up to Funtastic Friday!

    1. Reply
      Jas
      December 19, 2016 at 7:55 am

      Thank you, Kimm! Have a great week 🙂

  6. Reply
    Katrin
    December 17, 2016 at 3:32 am

    Oh my goodness, the lame cheesecake I bake goes right into the trash looking at this one! It is so so pretty and I can only imagine how amazing it must taste Jas! Can you please move in next door??
    Katrin recently posted…Sweet Inspiration #37 Merry Christmas!My Profile

    1. Reply
      Jas
      December 17, 2016 at 7:19 am

      Ha ha, you’re too kind! But I’d gladly move in next door if you’d make me pretty decorations. Deal? 🙂

  7. Reply
    Mary-the boondocks blog
    December 15, 2016 at 9:35 am

    Jas, this has to be the king of all desserts. My two favorites all wrapped into one. I am definitely going to try this but I need to work up the courage first. I have to mentally prepare myself for this one! And then to be able to eat it of course will be a snap.
    Mary-the boondocks blog recently posted…How to Repurpose your Decor for a Unique Christmas LookMy Profile

    1. Reply
      Jas
      December 16, 2016 at 2:35 pm

      Ha, ha, Mary. I understand – I’m never lacking courage to eat it (unfortunately)! Remember when I said it’s been already done? Well, I listened to your your advice and made it. Not regretting it a bit, lol. Thanks for your wisdom, my friend! Have a great weekend 🙂

  8. Reply
    Bam's Kitchen
    December 14, 2016 at 8:41 am

    Crispy, creamy , deacadent. Sign me up! Love this idea.
    Bam’s Kitchen recently posted…Baked Tilapia with Caramelized Onion LentilsMy Profile

    1. Reply
      Jas
      December 14, 2016 at 8:00 pm

      Oh, you have no idea! Husband just wanted a bite from my plate, to try it, and by the time I went to the kitchen and back the whole big fat piece was gone, lol.

  9. Reply
    Ann
    December 13, 2016 at 12:54 pm

    OMG!!! Are you kidding me! How original is this Baklava cheesecake fusion?! The picture is enough to kill me. This is so so so authentic. Love it. I really have to try this. You’ve got my jaw on the floor!!!

    1. Reply
      Jas
      December 13, 2016 at 9:26 pm

      Oh, stop it, Ann! It is not even my idea, lol. Now pick up your jaw from the floor 😛

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