The Most Decadent & Final Baklava Cheesecake Recipe – Cooking with Thas – Healthful Home made Recipes

Baklava cheesecake is an beautiful dessert that marries the creamy, easy richness of conventional cheesecake with the nutty, and syrupy delight of baklava.

That is the last word deal with for anybody who loves baklava & cheesecake, completely marries the very best of two beloved desserts from totally different culinary traditions. It’s a favourite in locations that embrace each Center Japanese and Western dessert traditions, providing a novel twist that appeals to lovers of each unique dishes.

Making this had been on my should attempt record for some time & I’m actually glad that I attempted this. Among the finest desserts I’ve made & is a showstopper dessert for any events.

Baklava cheesecake tastes delish when served chilled. My style buds went wild whereas having this dessert, completely decadent.

Recipe Courtesy: Cooking With Zahra

Preparation Photos

Backside Phyllo layers

Pistachio combination

Cheesecake batter

Pleated phyllo sheet layers

The Most Decadent & Final Baklava Cheesecake Recipe

 

Whole time

1 hour 25 minutes

 

Writer: Thasneen

Recipe kind: Dessert

• Phyllo pastry sheets- 16 sheets
• Butter, melted- ¾ cup

• Floor pistachios- ¾ cup or 200g
• Butter, melted- ⅓ cup
• White granulated sugar- 4 tbsp

• Cream cheese, at room temperature- 600g
• Heavy cream- ½ cup
• White sugar- ½ cup
• Cornstarch- 4 tbsp
• Eggs, at room temperature- 3
• Rose water- 1 tsp

• White granulated sugar- ½ cup
• Honey- ¼ cup
• Water- ¼ cup + 1½ tbsp
• Lemon juice- 1 tbsp
• Rose water- 1 tsp

• Crushed pistachios- 2 tbsp
• Rose petals- ½ tbsp (non-obligatory)

1. I’ve used complete 16 phyllo pastry sheets.
2. Maintain the frozen phyllo sheets over-the-counter prime & let thaw for an hour.
3. Preheat the oven to 350 F or 180 C.
4. Use a 9-inch springform pan.
5. Line the underside of the pan with parchment paper.
6. For the underside layer, I’ve positioned 8 layers of phyllo sheets.
7. Utilizing a pastry brush, evenly unfold melted butter over every phyllo pastry sheet.
8. Place the buttered phyllo sheet into the pan. Whole 8 phyllo sheets should be stored on prime of one another.
9. The sheets will probably be hanging over the pan, utilizing a scissor reduce the hanging edges.
10. The reduce edges could be stored over the phyllo sheet.
11. Be very light whereas dealing with the phyllo sheets, it is paper skinny & can break aside.
12. Maintain the pan into the preheated oven & bake for quarter-hour, do not skip this step.
13. After quarter-hour take the pan out of the oven & let settle down.
14. In a bowl, mix floor pistachios, melted butter & sugar.
15. Utilizing a spatula, evenly unfold ¾ of the pistachio combination over the baked phyllo pastry & gently press them down.

1. Use room temperature cream cheese & eggs.
2. To a big bowl, add the cream cheese.
3. The cream cheese I’ve used wasn’t too tender, so I combined it properly utilizing an electrical hand mixer.
4. If the cream cheese could be very tender, you need to use a silicone spatula & mix properly.
5. Add heavy cream & white sugar, mix properly utilizing the spatula until easy.
6. Add corn starch, mix properly.
7. Add eggs, one by one & mix properly utilizing the spatula or use an electrical hand mixer & beat at low velocity.
8. Essential: do not over combine or beat the batter.
9. I’ve additionally added 1 tsp rose water. When you have orange blossom essence you may also add that.
10. Rose water will impart a pleasant perfume, I completely liked the addition of rose water. Nonetheless, do not add greater than 1 tsp, it will likely be overwhelming.
11. Pour the cheesecake batter over the pistachio layer.
12. Gently faucet the pan to take away any bubbles.
13. Take one phyllo sheet, unfold with melted butter, fold the sheet & place over the cheesecake batter.
14. Unfold the remaining pistachio over the folded phyllo sheet.
15. Subsequent, we have now to fold the phyllo sheets into pleats & preserve them in a round course.
16. I’ve used complete 7 phyllo sheets.
17. Unfold melted butter over every sheet, gently make 1 inch pleats lengthwise & place the pleated sheet in round course.
18. Layer with remaining pleated sheets, this manner it’s going to resemble rose petals.
19. For making centre layers, you’ll be able to half the phyllo sheet, make pleats & layer them on the centre.
20. Gently take the pan & preserve it within the preheated oven (350 F or 180 C).
21. Bake for 55 minutes.

1. Within the meantime, let’s make the sugar syrup.
2. I’ve halved the substances for the sugar syrup, in the event you desire this dessert to be very candy you’ll be able to double the substances accordingly.
3. To a saucepan, add the sugar, honey, water, lemon juice & rose water. Mix properly.
4. Place the pan over medium warmth, preserve stirring until the sugar has dissolved.
5. Let the combination come to a slight boil.
6. Decrease the warmth & simmer for 10 minutes until the sugar syrup turns thick.
7. Take the pan off the warmth & let settle down.
8. After 55 minutes, take the baklava cheesecake out of the oven & preserve it on the counter prime & let settle down barely.
9. Utilizing a spoon, drizzle the sugar syrup over the baked baklava cheesecake. Pour your entire syrup over the phyllo layer.
10. Garnish with crushed pistachios & rose petals.
11. After it has cooled down, detach the springform pan.
12. Maintain the baklava cheesecake within the fridge & let chill for not less than 5 hours.
13. It is higher to sit back in a single day, that manner the cheesecake will probably be set completely.
14. Do not slice it with out chilling, the cheesecake is not going to be set properly.
15. Whereas serving, utilizing a serrated knife reduce into wedges.
16. You can slice into 8 giant wedges.
17. Simply indulge on this out of the world dessert, the crispy buttery phyllo, the crunchy pistachios, the wealthy & creamy cheesecake, your tastebuds will go wild.
18. Completely YUM.
19. Leftovers could be stored within the fridge for 3 days, cowl it with cling wrap & retailer within the fridge.
20. After 3 days, the phyllo layers will lose its crunchy texture.

3.5.3251