Baklava Cheesecake Recipe

Prepare the honey syrup. In a small saucepan over medium heat, whisk together the water, granulated sugar, honey, salt and cinnamon. Bring the mixture to a boil and reduce to a simmer. Simmer for 10 minutes.

After 10 minutes, add the lemon juice and lemon zest. Simmer for an additional 10 minutes. 

Use a fine mesh strainer to strain the honey syrup and stir in the ground cinnamon and rose water, if using. 

Prepare the nut mixture. Preheat the oven to 350°F. Place the pistachios and walnuts on a sheet pan and toast until lightly fragrant, about 5 minutes. Reduce the oven to 325°F.

Transfer the nuts to a food processor and pulse until the nuts are finely chopped. (See notes 1.)  

In a small bowl, combine the 1½ cups of the chopped nuts and ¾ cup of the honey syrup. Reserve the remaining nuts and honey syrup for later use.

Prepare the cheesecake filling. In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with an electric hand mixer, beat the cream cheese until smooth. Add the granulated sugar, honey and salt and mix until combined. 

Mix in the vanilla extract and ground cinnamon. 

Mix in the eggs one at a time, scraping down the sides of the bowl after each addition. 

Reduce the mixer speed to low and add the heavy cream cream and yogurt. Set aside.

Prepare the phyllo crust. Grease an 8-inch springform pan that is at least 3 inches high. Wrap the bottom of the pan with aluminum foil forming a tight seal. This will prevent water from seeping into the cheesecake. Brush a phyllo sheet with butter, fold it in half and line the inside of the springform pan. Repeat with about ten more phyllo sheets until the entire sides and bottom of the pan are covered. Cover and refrigerate the remaining phyllo sheets. (See notes 2.)

Spread half of the nut mixture to the bottom of the springform pan and press down with a spoon. 

Top with the cheesecake mixture. Add the remaining half of the nut mixture to the top. 

Gently fold the overhanging phyllo dough onto the cheesecake.

Move the springform pan into a roasting pan. Transfer the roasting pan to the oven and fill the roasting pan with hot water until it comes up halfway up the sides of the springform pan. Bake for 90 minutes. 

At the 60-minute mark, prepare the phyllo rosettes. Brush a phyllo sheet with the remaining melted butter. Scrunch from the outside to the inside to create rosettes. Repeat until you have enough rosettes to cover the top of the cheesecake, about three to four. Open the oven door and slowly side the cheesecake to the edge of the rack. Top the cheesecake with the rosettes and return the cheesecake to the center to continue baking. (You should have about 15 of the 90 minutes left.)

After 90 minutes, turn off the heat. Slightly keep the door of the oven open with a wooden spoon and let cool for 1 hour. Remove the cheesecake from the oven and cool completely. Refrigerate the cheesecake for at least 4 hours or overnight.

Drizzle the top of the cheesecake with the leftover syrup. Decoratively scatter the chopped nuts and rose petals. Place the remaining syrup in a bowl to serve with the cheesecake. Enjoy!