Baklava Cheesecake Recipe

Ingredients for Baklava Cheesecake

• Unsalted Butter
• Coconut oil (optional, for texture in crust)
• Almond Meal
• Brown Sugar
• 2 (8 ounce) packages cream cheese
• Sour Cream
• 1 cup sugar
• 4 large eggs
• 1 tablespoon lemon juice
• ½ teaspoon salt
• Cardamom
• Cinnamon
• Syrup
• 2 tablespoons honey
• Turmeric
• Pistachios

How to Make Baklava Cheesecake

1. Prepare the crust: Combine 1 ½ cups all-purpose flour, ½ teaspoon salt, and 1 cup (2 sticks) unsalted butter, cut into cubes. Mix until the mixture resembles coarse crumbs. Press into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 15 minutes. Let cool completely.
2. Make the cheesecake filling: In a large bowl, beat 2 (8 ounce) packages of cream cheese until smooth. Gradually add 1 ½ cups granulated sugar and beat until combined. Add 4 large eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract and ½ cup heavy cream.
3. Pour the filling over the cooled crust. Bake in a preheated oven at 325°F (160°C) for 70-80 minutes, or until the center is just set. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
4. Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, cover and refrigerate for at least 24 hours before serving.
5. Prepare the baklava syrup (can be made the day before): In a saucepan, combine 1 cup water, 1 cup sugar, 2 tablespoons honey, 1 tablespoon lemon juice, and ½ teaspoon ground cinnamon. Bring to a boil, then reduce heat and simmer for 10 minutes, or until slightly thickened.
6. Before serving, top the chilled cheesecake with the warm baklava syrup and garnish with chopped pistachios or walnuts (optional).