Baklava Cheesecake

Baklava Cheesecake

Ingredients:

• 12 sheets of baklava phyllo dough
• Approximately 1/4 cup melted butter

For the cheese mixture:

• 24 Kiri cheese squares or 400 g cream cheese
• 1 to 1 1/2 cups sugar (to taste)
• 1 container of yogurt (170 g)
• 1 container of whipping cream (250 g)
• 2 room-temperature eggs
• 1 teaspoon vanilla
• Heavy syrup and crushed pistachios

Steps:

• In a springform cheesecake pan, layer the baklava sheets, raising them up the sides of the pan. Brush each layer with a little melted butter. Trim and arrange the excess edges neatly.

• Mix the crushed pistachios with a little syrup and place it as the second layer at the bottom.

• Blend all the cheese mixture ingredients in a blender and pour it into the pan.

• Bake it in the oven at 180°C (350°F) until the cheesecake sets and the baklava sheets are golden brown (this took about 50 minutes for me). 

• You can brown the top if desired or leave it as is. Once done and set, turn off the oven and let the cheesecake cool inside until it cools down a bit. 

• Take it out drizzle a little syrup over the baklava sheets (just the sheets) and refrigerate it until the next day. Note: Even if the center is still a bit wobbly, it will firm up with chilling.

• When serving, garnish with crushed pistachios and roses if available. Enjoy! 😋