Baklava Cheesecake

While planning a recent special celebration, I found myself searching for a simple but memorable dessert. This beautiful and unique cheesecake with a baklava inspired crust was the perfect discovery for the table. Creamy without being overly sweet, this cheesecake is baked in layers of buttered phyllo pastry with chopped nuts. As the lilacs in my yard have finally started to bloom, I decorated the top with a flourish of the purple flowers.

Ingredients:

For the Filling:

2 ¾ cups cream cheese, softened

1 cup sugar

2 eggs

⅓ cup Greek yogurt, plain

⅓ cup all-purpose flour

1 teaspoon vanilla extract

1 ½ teaspoons rose water (see notes)

For the Crust:

10 sheets phyllo pastry

1 cup walnut halves

¼ cup pistachios, shelled

3 tablespoons butter, melted

For the Syrup:

⅔ cup water

¼ cup sugar

¼ cup honey

Juice of half a lemon

1 cinnamon stick

1 ½ teaspoons rose water

For garnish:

More chopped nuts

Edible flowers (optional)

Directions:

Preheat oven to 325 degrees. Prepare an 8-inch springform cake tin by greasing lightly with butter.

In a large bowl, combine the cream cheese with the sugar. Add the eggs and yogurt, mixing until smooth. Whisk in the flour, vanilla, and rose water. Set it aside while you prepare the crust.

Place the walnuts and pistachios in a skillet and dry roast over medium heat until just fragrant. Careful not to burn. Remove from the hot pan and cool on a sheet pan. When cool, chop very finely and set aside. Carefully place two sheets of the phyllo dough in the prepared cake tin. Allow the pastry to hang over the edges. Liberally brush this layer with melted butter then sprinkle with one quarter of the chopped nuts. Cover the nuts with another two sheets of phyllo. Brush top of pastry with melted butter, then another quarter of the chopped nuts. Continue this process another two times, ending with the last two sheets of phyllo.

Pour the cheesecake filling into the prepared crust. Trim the overhanging pastry sheets, leaving about 1 to 2-inches of the crust. Set pan on the middle rack of the hot oven. Bake until cake is lightly golden and has the slightest wobble in the center, about 60 to 75 minutes. Turn off the heat and leave the cake in the oven for 15 to 20 minutes with the door slightly ajar.

Meanwhile, make the syrup by placing the water, sugar, honey, lemon juice, and cinnamon stick in a small saucepan. Bring to a boil, then lower the heat and simmer on low heat until slightly thickened into a syrup consistency, about 10 minutes. Remove from the heat and pull out the cinnamon stick. When slightly cooled add the rose water.

Take the cheesecake out of the oven and carefully remove the ring from the cake tin. While the cake is still hot, slowly pour the syrup over the crust edges, allowing it to absorb in. Pour a little of the syrup over the top of the cheesecake, as well.

Let the cheesecake sit at room temperature for a couple hours to allow the syrup to absorb all the way, then allow to cool overnight in the refrigerator. Before serving garnish the top with more chopped nuts. If you have any edible flowers, such as rose petals, violas, or lilac, add them to the top for a splash of colorful garnish. Slice and serve.

Notes:

Rose water is a special ingredient made from steeping rose petals in water. It is common in Middle Eastern cuisine and can be found in the international sections of some larger grocery stores. If you cannot find it you can substitute with a little steeped herbal tea with floral notes, such as chamomile or hibiscus. You can also substitute with a little orange extract or orange blossom water. If you grow your own organic roses, you can make your own. Make sure to use rose petals from flowers that have not been sprayed with toxic chemical.

Enjoy, and Happy Mother's Day!