If you like your desserts flaky and creamy, then you will LOVE this delicious eggless baklava cheesecake recipe!! This is a must-try recipe for baklava and cheesecake lovers who like the flavors of pistachios, rose water, and a bit of saffron in their desserts. This fusion cheesecake dessert recipe fuses the flavor profiles of traditional baklava, and exciting creamy cheesecake so well and takes the taste factor to a whole another level!
This Egg-Free Baklava Cheesecake Recipe is all about delicate and flaky phyllo enveloping a creamy rose water, saffron scented cheese filling, topped with pistachios, rose and soaked with a fragrant cinnamon-honey syrup!
WHAT IS BAKLAVA
Most of us have eaten baklava, right?!! The layered phyllo pastry and nuts are soaked with a cinnamon honey syrup, making it one of the most heavenly desserts ever!!
I have been lucky to travel to Istanbul and get to taste of baklava made fresh with crispy phyllo wrappers layered with pistachios and soakd with a honey syrup! They serve the baklava with a cup of tea and trust me, its such an amazing combination!!
What is Phyllo Dough?
Phyllo dough is very thin sheets of dough with a delicate and flaky texture. Unlike Puff pastry, Phyllo pastry is made with a dough that is stretched thin and has a flaky texture. Phyllo pastry is made from an unleavened dough (meaning there’s no rising agent) of vegetable oil, a dash of salt, and warm water added to plain flour that’s then kneaded and stretched by hand until it’s thin enough to see through.
WHY YOU WILL LOVE THIS FUSION MEDITERRANEAN DESSERT
This No-Egg Baklava Cheesecake is so tasty because it combines the best of two delicious desserts. The creamy, rich flavor of cheesecake pairs perfectly with the sweet, nutty, and slightly crunchy texture of baklava. The combination of buttery phyllo dough, sweet honey syrup, and spiced nuts from the baklava adds a unique and delightful twist to the traditional cheesecake. Additionally, the use of spices like cinnamon and nutmeg in baklava adds a warm and comforting flavor profile that complements the tanginess of the cheesecake. The result is a dessert that is both decadent and satisfying.
Crunchy and brittle phyllo dough hugging the Egg-Free Middle Eastern Dessert flavored with saffron, and rose water and based on a pistachio walnut base is everything you would dream about for a fusion dessert, right?!
This an eggless dessert
A showstopper dreamy dessert for any festive season
A perfect Fusion Dessert
The cheesecake batter is flavored with rose water, cardamom, saffron
Cheesecake with Baklava Crust is a decadent yet easy dessert recipe. It’s a showstopper that you must add to your repertoire for the upcoming festive season and give people a reason to go ooh, ahh, and yum!
If you love other desserts made with rose water, cardamom, saffron, then try these recipes
WHY EGGLESS BAKLAVA CHEESECAKE
As you know, I do not like using eggs in my desserts. I have nothing against eggs. It’s just that I don’t know how to deal with them :P…, and also over the years, I have learned how to make my cakes and desserts come out spongier without eggs. So yes, love egg-free baking.
For this egg free baklava cheesecake, I used some condensed milk and bit of cornflour to make the cheesecake eggless.
I have so many eggless/egg-free desserts recipes on the blog. Please check them out even if you are fine with eggs in your desserts.
WHAT DO YOU NEED TO MAKE BAKLAVA CHEESECAKE
Honey-Cinnamon Syrup Ingredients
Baklava Cheesecake Crust Ingredients
Pistachio-Walnut Base Ingredients
Rose Water Infused Cheesecake Filling Ingredients
- Cream cheese
- Condensed Milk
- Sour Cream
- Cardamom Powder
- Saffron soaked milk
- Rose Water
- Cardamom Powder
STEP-BY-STEP METHOD TO MAKE ALLERGY FRIENDLY BAKLAVA CHEESECAKE AT HOME
If the looks and idea of an Baklava Cheesecake for Vegetarians, recipe intimidates you (I know it scared me in the beginning).., then don’t be. Making this baklava cheesecake is super easy and it comes together really quickly.
Pre heat oven to 350 degree F
Grease the baking pan (sides and bottom with ghee.
1: Make the eggless cheesecake filling
Mix room temperature, softened cream cheese with sour cream, sugar, condensed milk, cardamom powder, cornflour, rose water, and saffron-soaked milk.
Step 2: Prepare the pistachio walnut base
Dry roast halved walnuts and pistachios separately until fragrant. Once cooled, pulse them in a food processor just once or twice or chop them roughly. Add 1 spoon of flour to the walnut-pista mixture and keep aside. Make sure you don’t turn them into powder.
3: Prepare the flaky baklava cheesecake crust
Lightly butter your deep springform pan (I used an 9-inch one). Tuck two sheets of phyllo dough inside the pan, allowing the sides to hang over the edges like a handkerchief. Brush ghee on top of the phyllo sheets liberally.
Place two more phyllo sheets on top, brush with ghee, and repeat this for about 8 phyllo sheets, so 4 rounds in total, and that makes the cheesecake’s baklava crust.
4. Layer the nut mixture on the greased phyllo sheets and pour the cheesecake filling
Spread the nut mixture on the pan and pour your cheesecake filling over the phyllo crust. Top with more nut mixture.
Take a couple more phyllo sheets and cover the cheesecake filling. Brush with ghee
5: Bake the cheesecake
Carefully place the cake pan in the oven and bake it long and slow until the top is a beautiful, beautiful golden color (about 1 hour). Switch off the oven and open the door and let the cake cool a bit.
6: Make the Honey Syrup
Meanwhile, get the honey syrup ready by boiling water with sugar, honey and cinnamon. Once it comes to a boil, lower the heat and let it simmer on low for about 10 minutes.
Let it cool, then add rose water for that lovely floral taste.
7: Soak the cheesecake with honey syrup
Remove your cheesecake from the tin and pour or ladle the syrup around the edges of the cheesecake (while it is still hot) where the baked phyllo sheets are, so they absorb it.
Let the baklava cheesecake sit at room temperature for a couple of hours, allowing the honey syrup to set in. Then refrigerate it overnight.
Final Step: Garnish with pistachios and rose petals and serve
TIPS FOR MAKING THE BEST EGGLESS BAKLAVA CHEESECAKE DELIGHT
- Make a smooth batter: To have a smooth and silky creamcheese filling batter, mix slowly and with low setting which will gradually incorporate air into the batter.
- Rest your cheesecake: Give your cheesecake at least an hour in the oven before checking for doneness and then cool completely: The cheesecake will continue to cook when removed from the oven. Let it cool on the countertop for 1 to 2 hours before transferring it to the fridge. This is an important part of the setting process!
- Roast your nuts: Roasting the nuts enhances the flavor.
- Keep Phyllo Dough Moist: Phyllo dough can dry out quickly. Keep it covered with a damp cloth when you’re not working with it to prevent it from drying out.
- Use Room Temperature Ingredients: For the cheesecake layer, make sure your cream cheese and eggs are at room temperature. This will ensure a smoother and creamier cheesecake
- Don’t Overmix: Overmixing the cheesecake batter can lead to cracks. Mix just until the ingredients are incorporated.
- Cool Gradually: Allow the cheesecake to cool in the oven with the door slightly ajar. A sudden change in temperature can cause the cheesecake to crack.
- Chill Before Serving: Cheesecake sets and gets its final texture when chilled. After your baklava cheesecake has cooled to room temperature, refrigerate it for at least 4 hours, or overnight if possible, before serving.
- Use a Clean, Sharp Knife: To cut your baklava cheesecake, use a clean, sharp knife. Wipe the knife clean between cuts for the neatest slices.
- Use Quality Ingredients: Use good quality honey and nuts for the baklava layer, as these are the star ingredients and will significantly impact the flavor of your dessert.
- Be Patient: Both baklava and cheesecake are not rushed desserts. Take your time with each step, especially when layering the phyllo dough.
Can I use Ricotta or Greek Yogurt in place of cream cheese? Yes, Greek Yogurt or Ricotta can be replaced with cream cheese in this fusion baklava cheesecake recipe. But make sure to drain the ricotta/Greek yogurt of excess liquid before mixing it with the other filling ingredients.
Can I use yogurt instead of sour cream? Yes, use a thick full fat Greek yogurt instead of sour cream.
Can I make potion sized baklava cheesecake? Yes, you can use muffin pan to make beautiful looking baklava cheesecakes.
Can I replace puff pastry sheets with phyllo sheets? Unfortunately, no! There is a big difference between phyllo and puff sheets. Puff pastry sheets are made with lots of fat and are not ideal for cheese cake crust.
What other nuts can I use? You can use any nuts of your choice from almonds to cashews to hazelnuts. Roast the nuts before you make the nut crust for your cheesecake. You can add nutmeg or all spice to flavor the nuts as well.
What can I use instead of Honey?Instead of honey you can use maple syrup or pain brown sugar
What can I use instead of ghee to brush my phyllo sheets? If you don’t like the taste of ghee, use melted butter.
HOW TO STORE A BAKLAVA CHEESECAKE
Store the leftover baklava cake (I doubt there will be any leftover!) in an air-tight container in the fridge for 3/4 days. I would suggest not to freeze the phyllo cheesecake as the phyllo pastries will lose their crispiness when you thaw it.
OTHER FUSION DESSERTS
Eggless Baklava Cheesecake
- 1/2 cup Honey
- 1 cup Water
- 1 tbsp Lemon Juice
- 1 tbsp Cinnamon
BAKLAVA CHEESECAKE CRUST
- 1 pack Filo/Phyllo Pastry
- 1/4 cup Melted butter or Ghee
- 1 cup Walnuts
- 1 cup Pistachios
- 1 tbsp Cinnamon
- 1 pinch Salt
- 2 cups Cream Cheese Full Fat
- 1 tbsp Corn flour
- 1 cup Condensed milk
- 1 tbsp Cardamom Powder
- 1/2 tbsp Pure rose water
- 1/4 cup Saffron infused milk
- 1/2 cup Sugar
Prepare the Pistachio-Walnut Nut Base
- Roast the unsalted pistachios and walnuts for a few minutes on low to medium heat in a non-stick pan. Be careful not to burn the nuts. Because of the high-fat content, the nuts can burn very fast. Once you can smell a slightly aromatic nutty flavor, remove the nuts from the pan and let them cool.
- Add the cooled roasted nuts to a blender with cinnamon and pulse for a few times till the mixture has a coarse texture. Again, be careful not to blend the nuts into butter.
Prepare the Eggless Baklava Cheesecake Filling
- In a mixing bowl, using your electric hand mixer, or by hand, mix cream cheese, condensed milk, corn flour, rose water, saffron-infused milk, cardamom powder, and salt
- Make sure the cheesecake filling is smooth and creamy
- Do not overmix
Let's assemble the Cheesecake with phyllo sheets
- If you are using butter, then melt the butter in the microwave. I have used ghee. So melt the ghee for few seconds in microwave.
- Take phyllo sheets and place them between wet towels so that don't dry up and crack.
- Prepare your springform pan by brushing the bottom and sides generously with melted ghee.
- Place two sheets of phyllo sheets onto the pan. Brush with ghee
- Place another two sheets of phyllo sheets and brush with ghee
- Repeat this process for 4 more times (so, in total 8 sheets of phyllo sheets
- Spread the pistachio-walnut mixture on the top and spread with a spatula.
- Pour the cheesecake filling on top of the nut mixture and op with another thin layer of nut mixture.
- Cover the filling with another 4 layers of phyllo pastry. Also, trim off the hanging phyllo pastry around the baking pan with a scissor and crumble them on the top
- Brush the top with more ghee
Bake the Mediterranean Baklava Cheesecake
- Bake the cheesecake in a pre-heated oven (350 degrees F) for 50 minutes or until you see the color of the phyllo sheets turning into a beautiful shade of golden
Prepare the Honey-Cinnamon Syrup
- While the cheesecake is baking, let's make the syrup. Heat honey, water, lemon juice, and cinnamon till they all mix and heat up. Switch off the gas and remove it from the heat. You want the consistency to be more like a liquid syrup.
Drizzle the Honey Syrup on the baked Baklava Cheesecake
- Remove the cheesecake from the springform pan.
- Pour syrup over the cheesecake when the cake is hot. Sprinkle dried rose petals and pistachios on the cake and let the cheesecake cool down before refrigerating.
- Refrigerate the cheesecake for minimum 2 hours