Indulge in this heavenly fusion dessert where crisp filo pastry meets creamy cheesecake. Scented with aromatic rosewater and cinnamon, this baklava cheesecake delivers layers of nutty crunch alongside velvety smoothness for a truly memorable sweet treat.
overnight
30 mins to 1 hour
Serves 12
Egg-free, Pregnancy-friendly, Vegetarian
By Georgina Hayden
From Saturday Kitchen
This baklava cheesecake receives a Nutri-Score E rating, indicating it falls into the “least healthy” category of the nutritional classification system. The recipe contains significant amounts of saturated fats from butter, cream cheese, and double cream, along with high sugar content from the syrup, white chocolate, and honey. While nuts provide some nutritional benefits with healthy fats and protein, their positive contribution is outweighed by the overall calorie density and sugar content of this indulgent dessert. This score has been automatically calculated from the ingredients in the recipe and is only a guide.
Equipment
Ingredients
For the syrup
- caster sugar 225g/8oz
- lemon 1, zest only
- rosewater 1 tbsp
For the cheesecake
- butter 60g/2¼oz unsalted
- walnuts 100g/3½oz, chopped
- cinnamon 1 tsp ground
- filo pastry 250g/9oz
- white chocolate 200g/7oz, broken into small pieces
- feta 200g/7oz, chopped
- cream cheese 280g/10oz full-fat
- double cream 200ml/7fl oz
- honey 3 tbsp runny
- pistachios handful chopped
Method
Create the Fragrant Syrup
1. Begin by preparing the aromatic rosewater syrup that will infuse your baklava cheesecake with classic Middle Eastern flavours. Place 100g of caster sugar in a small saucepan with 125ml of water and two strips of lemon zest. Use a peeler to remove the zest in large strips, avoiding the bitter white pith.
2. Set the saucepan over a medium heat and bring the mixture to a boil. Gently swirl the pan to help dissolve the sugar crystals completely – avoid stirring as this can cause crystallisation. Once boiling, reduce the heat slightly to maintain a steady simmer.
3. Allow the syrup to bubble gently for 5-8 minutes, watching carefully as it thickens to a consistency similar to runny honey. The syrup should remain clear, not taking on any colour. Remove from the heat and stir in the tablespoon of rosewater, which will release its floral aroma as it hits the hot syrup. Set aside to cool completely – this allows the flavours to develop fully and ensures the syrup won’t melt your baklava cheesecake case when applied.
Prepare the Filo Base
4. Preheat your oven to 200C/180C Fan/Gas 6 to ensure it’s properly heated when your baklava cheesecake base is ready. Take a 20cm springform cake tin and grease it thoroughly with a small amount of the butter, focusing on the base and sides to prevent sticking.
5. Create the caramelised walnut mixture that forms a key flavour component in your baklava cheesecake. Place the walnuts in a dry frying pan over medium heat. Toast them for 2-3 minutes, shaking the pan frequently to ensure even toasting. You’ll know they’re ready when they begin to release their nutty aroma and take on a slightly deeper colour.
6. Once the walnuts are toasted, stir in the teaspoon of ground cinnamon and 25g of caster sugar. The sugar will begin to melt and caramelise, coating the walnuts with a sweet, spiced layer. Work quickly as the sugar can burn easily. Tip the caramelised nuts onto a chopping board and once cool enough to handle, chop them finely to distribute the flavour throughout your baklava cheesecake.
7. Melt the remaining butter in a small frying pan or microwave until liquid but not hot. This will be used to brush between the filo layers, creating that characteristic crispness of traditional baklava in your fusion dessert.
8. Begin constructing your baklava cheesecake base by carefully laying two sheets of filo pastry over the prepared tin. Arrange them so they overlap slightly and completely cover both the base and sides of the tin, with some excess hanging over the edges. Using your pastry brush, thoroughly coat the filo with melted butter, ensuring you reach all the corners.
9. Sprinkle a quarter of your caramelised walnut mixture evenly over the buttered filo base. This creates the first of your flavourful layers in the baklava cheesecake. Repeat this layering process twice more – adding filo sheets, brushing with butter, then sprinkling with walnuts – reserving the remaining quarter of nuts for the final decoration.
10. Top with a final layer of filo pastry, pressing it firmly into the bottom and sides of the tin to create a stable case for your cheesecake filling. Brush generously with the remaining butter. Using kitchen scissors, trim away any excess pastry that extends too far above the rim of the tin, creating a neat edge.
11. Bake the filo case in the preheated oven for 25-30 minutes, checking regularly towards the end of cooking time. The pastry should become crisp and turn a beautiful golden brown colour, similar to traditional baklava. The buttered layers will puff up and separate slightly, creating that distinctive texture.
12. While still hot from the oven, carefully drizzle the cooled rosewater syrup over your baked filo case, paying particular attention to the sides where it can seep between the layers. This step is crucial for authentic baklava cheesecake flavour – the hot pastry will absorb the sweet, aromatic syrup, softening it slightly while maintaining some crispness. Allow the case to cool completely before adding the filling.
Make the Creamy Cheesecake Filling
13. Prepare the white chocolate base for your cheesecake filling by placing the chocolate pieces in a heatproof glass bowl. Melt the chocolate either in short bursts in a microwave, stirring between each burst, or by setting the bowl over a pan of gently simmering water (ensuring the bowl doesn’t touch the water). Stir occasionally until the chocolate is just melted and smooth, then remove from the heat to cool slightly.
14. While the chocolate is melting, begin preparing the cheese mixture that forms the creamy element of your baklava cheesecake. Place the chopped feta in a large mixing bowl and add the remaining 100g of caster sugar. Using a hand-held blender, blend until completely smooth with no lumps – this unusual ingredient adds a subtle tanginess that balances the sweetness of the baklava elements.
15. Add the cream cheese and the remaining lemon zest to the feta mixture. Beat thoroughly with a whisk or electric whisk until the mixture becomes smooth and well combined. The lemon zest adds a fresh citrus note that cuts through the richness of the cheeses and complements the rosewater in your baklava cheesecake.
16. Pour in the double cream and continue to whisk until the mixture becomes light and airy but still maintains its structure. This incorporates air into the filling, creating a lighter texture that contrasts beautifully with the crisp pastry base.
17. Finally, fold in the slightly cooled melted white chocolate with a gentle but thorough motion. The chocolate will add sweetness and help to stabilise the filling, giving your baklava cheesecake a luxurious, velvety texture when set.
Assemble and Finish Your Baklava Cheesecake
18. Spoon the prepared cheesecake filling into your cooled filo case, smoothing the top with a spatula to create an even surface. Cover loosely with cling film or foil, being careful not to press it onto the surface of the filling. Transfer the baklava cheesecake to the refrigerator and allow it to chill for at least 4 hours, or ideally overnight if time permits. This resting period allows the flavours to meld together and the filling to set to the perfect consistency.
19. Just before serving your baklava cheesecake, add the final flourishes that will enhance both its appearance and flavour. Drizzle the surface with the runny honey in a decorative pattern, allowing it to pool slightly in places for bursts of sweetness.
20. Complete your masterpiece by scattering the reserved caramelised walnuts across the surface, along with a generous sprinkle of chopped pistachios. The vibrant green of the pistachios not only adds a pop of colour but brings another authentic element of traditional baklava to this fusion dessert.
Suggested Wine Pairing
Majestic: Château Coutet Sauternes-Barsac
This exquisite French dessert wine complements the baklava cheesecake perfectly with its honeyed sweetness and complex layers of apricot, marmalade and subtle spice notes. The wine’s natural acidity balances the richness of the creamy cheesecake filling while its luscious texture mirrors the dessert’s indulgent character. The delicate floral hints in this Sauternes beautifully echo the rosewater fragrance in the baklava elements.
Tesco: Finest Dessert Semillon
This Australian sweet wine offers concentrated flavours of ripe peach, honey and citrus that harmonise wonderfully with the baklava cheesecake’s diverse flavour profile. Its balanced sweetness pairs excellently with the honey and sugar syrup components, while the clean, refreshing finish prevents palate fatigue from this rich dessert. The wine’s subtle oak influence works particularly well with the nutty elements in the baklava base.
Sainsbury’s: Taste the Difference Muscat de Beaumes de Venise
This fragrant French fortified dessert wine presents intense grape, orange blossom and honeysuckle aromas that create a delightful sensory experience alongside the exotic baklava cheesecake. The wine’s moderate sweetness and elegant texture make it an ideal accompaniment to this Mediterranean-inspired dessert fusion. Its aromatic profile particularly enhances the floral rosewater notes that permeate this unique cheesecake creation.
What can you serve with this
1. Fresh berry compote brings a welcome tartness that cuts through the sweetness of the baklava cheesecake. The bright, fruity flavours and slight acidity provide perfect balance to the rich, creamy texture and help cleanse the palate between bites of this indulgent dessert.
2. Honey orange blossom ice cream complements the Middle Eastern flavours in the baklava cheesecake beautifully. The cold, smooth ice cream creates a delightful temperature contrast with the cheesecake, while the floral notes echo the rosewater in the baklava elements.
3. Turkish coffee offers the traditional pairing experience for baklava-based desserts. The strong, slightly bitter coffee works wonderfully to balance the sweetness of the cheesecake, while the cardamom often found in Turkish coffee enhances the aromatic spice notes in the dessert.
4. Candied citrus peel adds a vibrant, zesty element that brightens the rich flavours of the baklava cheesecake. The chewy texture and intense citrus flavour provide an interesting textural contrast and complement the lemon notes already present in the recipe.
5. Rose-scented whipped cream intensifies the floral element of the baklava cheesecake for those who particularly enjoy this aromatic component. The light, airy texture of the cream provides a delicate counterpoint to the dense, creamy filling and crisp pastry base.
Nutri-score Health Check
This baklava cheesecake recipe receives a Nutri-Score E rating, placing it in the “least healthy” category according to this nutritional classification system. This rating results from several key nutritional factors:
The dessert contains significant amounts of saturated fats from multiple sources including butter, white chocolate, cream cheese, and double cream. These ingredients contribute to a high overall fat content, particularly unhealthy saturated fats that can impact cardiovascular health when consumed regularly.
The recipe has a high sugar content from several ingredients: caster sugar in the syrup, white chocolate in the filling, and honey as a topping. This substantial amount of added sugars results in a high calorie density without providing significant nutritional benefits.
The energy density of the overall dessert is very high, with calorie-rich ingredients throughout, making it easy to consume significant calories in a relatively small portion.
On the positive side, the recipe does contain nuts (walnuts and pistachios) which provide some protein, fibre, and healthy unsaturated fats. However, these beneficial ingredients are present in relatively small amounts compared to the less nutritious components.
The score has been automatically calculated from the ingredients in the recipe and is only a guide. This dessert is best enjoyed as an occasional treat rather than a regular part of a balanced diet, with portion control being particularly important.
Recipe FAQ
- Can I make this baklava cheesecake in advance? Yes, this dessert actually benefits from being made ahead. The filo case and filling can be prepared up to 2 days in advance and kept refrigerated. Add the honey and nut topping just before serving for the best texture and appearance.
- Why use feta in a cheesecake? Feta adds a subtle tangy flavour that balances the sweetness and complements the Middle Eastern flavours. It also creates a unique creamy texture that works beautifully in this fusion dessert. Make sure to blend it thoroughly for a smooth result.
- Can I substitute the rosewater? If you don’t have rosewater or don’t enjoy its flavour, orange blossom water makes an excellent substitute that maintains the Middle Eastern character. For a simpler version, use vanilla extract or a squeeze of lemon juice.
- What type of filo pastry works best? Fresh filo pastry is ideal, but frozen filo pastry works well too—just ensure it’s completely thawed before using. Look for thin sheets rather than thick ones for the authentic crisp layers characteristic of baklava.
- How do I prevent my filo pastry from drying out while working? Cover the unused sheets with a slightly damp, clean tea towel while you’re assembling the case. Work quickly and have all your ingredients prepared before starting the layering process.
- Is there a way to make this baklava cheesecake less sweet? You can reduce the sugar in the syrup by up to one-third and use dark chocolate instead of white chocolate for a less sweet filling. You could also reduce the honey drizzle on top.
- Can I use different nuts in my baklava cheesecake? Absolutely! Traditional baklava often contains a mixture of nuts—try almonds, hazelnuts or a combination of your favourites. Just ensure they’re chopped finely and toasted to enhance their flavour.
- Why isn’t my cheesecake filling setting properly? Make sure to chill the cheesecake for at least 4 hours, preferably overnight. The white chocolate helps stabilise the filling, so ensure it’s properly incorporated. Also check that you’ve used full-fat cream cheese and double cream as lower-fat versions won’t set as firmly.
Storing FAQ
- How long will this baklava cheesecake keep in the refrigerator? This cheesecake will keep well in the refrigerator for up to 3-4 days. Store it in the springform tin with a cover, or transfer to an airtight container to prevent it from absorbing other flavours.
- Can I freeze baklava cheesecake? While you can freeze this dessert, the texture of the filo base may soften upon thawing. If freezing, wrap well in cling film and then foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
- How should I store any leftover syrup? Any unused rosewater syrup can be stored in a sterilised jar in the refrigerator for up to 2 weeks. It makes a lovely addition to drinks, fruit salads or other desserts.
- Will the filo base go soggy during storage? The filo base will gradually absorb moisture from the filling, softening somewhat over time. For the best texture contrast, consume within 2 days of preparation, though the flavour will continue to develop pleasantly.
- Should I add the honey and nut topping before storing? For the best presentation, add the honey drizzle and final nut topping just before serving. If you’ve already added them, the cheesecake will still store well, though the honey may be absorbed into the filling.
Reheating FAQ
- Should baklava cheesecake be served cold or at room temperature? This dessert is best served slightly chilled but not straight from the refrigerator. Allow it to sit at room temperature for about 20-30 minutes before serving to enhance the flavours and achieve the ideal creamy texture.
- Can I warm up a slice of baklava cheesecake? This cheesecake is designed to be served cold or at room temperature. Heating would cause the filling to melt and lose its structure. If you prefer a warm element, consider serving with warm honey drizzled over just before eating.
- How can I restore crispness to the filo base if it softens during storage? Unfortunately, once the filo has absorbed moisture from the filling, it’s difficult to restore its original crispness. This is why the dessert is best enjoyed within a few days of preparation when the textural contrast is at its peak.
- If I’ve frozen individual slices, how should I thaw them? Thaw frozen slices overnight in the refrigerator, still wrapped. Remove from the refrigerator about 20-30 minutes before serving to take the chill off and allow the flavours to develop fully.
- Can I refresh the appearance of leftover baklava cheesecake? For serving leftover cheesecake, you can add a fresh drizzle of honey and additional chopped pistachios to enhance the appearance and add a new burst of flavour and texture.
