Baklava Cheesecake Recipe (Print Version)

# Ingredients:

→ For the Flaky Phyllo Base

01 - 20 sheets of delicate phyllo pastry (about 227g)
02 - 226g of rich ghee or freshly melted butter
03 - 1 cup of finely chopped pistachios
04 - 1 cup of finely chopped pecans
05 - ¼ cup of brown or white sugar
06 - 1 teaspoon of warm ground cinnamon

→ For the Silky Cheesecake Layer

07 - 452g of full-fat cream cheese (2 blocks), brought to room temperature
08 - 1 cup of fine granulated sugar (200g)
09 - ½ teaspoon of premium sea salt
10 - 2 teaspoons of pure vanilla extract
11 - ½ cup of tangy sour cream or labneh (120g)
12 - 2 teaspoons of fresh lemon juice plus zest from one lemon
13 - 2 large farm-fresh eggs at room temperature

→ For the Golden Honey Drizzle

14 - ½ cup of granulated sugar (100g)
15 - ¼ cup of filtered water (60g)
16 - ¼ cup of pure golden honey (85g)
17 - A splash of fresh lemon juice (optional)

# Instructions:

01 - Start by bringing your cream cheese, eggs, and sour cream to room temperature - this is crucial for a smooth filling. Finely chop your nuts into small pieces (not powder, but tiny bits). In a medium bowl, combine the chopped nuts with sugar and cinnamon, then set aside.
02 - In a large mixing bowl, beat the cream cheese with sugar, vanilla, and salt until completely smooth and lump-free. Blend in the sour cream, fresh lemon juice, and zest until silky. Gently fold in the eggs just until combined. Strain the entire mixture through a fine mesh sieve to ensure ultimate smoothness.
03 - Warm your ghee until it's easily brushable. Line your 9 or 10-inch springform pan with parchment. Begin layering the first 10 phyllo sheets: place each sheet to cover the bottom while draping over the sides, brushing generously with ghee between layers. Arrange each sheet slightly clockwise for complete coverage. After the 10th layer, sprinkle half the spiced nut mixture, then add 5 more phyllo sheets (brushed and layered). Add remaining nuts, then finish with the final 5 phyllo sheets.
04 - Gently pour the cheesecake filling into the center of your phyllo nest. Artfully scrunch the overhanging phyllo edges into beautiful ruffles around the perimeter, leaving the center exposed so you can monitor doneness during baking.
05 - Place on a rimmed baking sheet and bake at 325°F for 60-70 minutes until the center has just a slight jiggle when gently shaken. The phyllo should be golden and crispy.
06 - While the cheesecake bakes, combine water, sugar, and honey in a small saucepan. Cook over medium-low heat, stirring until sugar dissolves, then simmer for 5-7 minutes until slightly thickened but still pourable. Remove from heat and add a few drops of lemon juice if desired.
07 - Immediately drizzle the warm syrup over the hot cheesecake, focusing on the phyllo edges rather than the center. Sprinkle with extra chopped nuts if you like. Cool completely, then refrigerate overnight for the best texture and flavor development.

# Notes:

01 - This showstopping dessert combines the best of two beloved treats - crispy, honey-soaked baklava and rich, creamy cheesecake.
02 - The phyllo pastry creates an incredibly flaky, buttery crust that contrasts beautifully with the smooth filling.
03 - Always serve chilled and store covered in the refrigerator for up to 4 days.
04 - The syrup should be applied while both the cheesecake and syrup are warm for optimal absorption.

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