Description
A luxurious fusion dessert combining flaky baklava layers, creamy cheesecake filling, and delicate mille-feuille textures, finished with honey syrup and crunchy nuts.
Ingredients
- 200 g phyllo dough sheets
- 1/2 cup unsalted butter, melted
- 1 cup mixed nuts (pistachios, walnuts), finely chopped
- 1 tsp ground cinnamon
- For Cheesecake Filling:
- 500 g cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- For Honey Syrup:
- 1/2 cup honey
- 1/4 cup sugar
- 1/4 cup water
- 1 tbsp lemon juice
- 1 tsp orange blossom water (optional)
Instructions
- Preheat oven to 180°C (350°F). Brush phyllo sheets with melted butter and layer them in a baking pan, sprinkling chopped nuts and cinnamon between layers to create a baklava-style base.
- Bake the layered phyllo for 15–20 minutes until golden and crisp. Let cool slightly.
- In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and heavy cream until fully combined.
- Pour the cheesecake mixture over the baked phyllo base and smooth the top.
- Bake for 35–40 minutes until the center is just set. Allow to cool completely, then refrigerate for at least 4 hours.
- Meanwhile, prepare the syrup by simmering honey, sugar, and water for 5–7 minutes. Add lemon juice and orange blossom water, then let cool.
- Once the cheesecake is chilled, drizzle the honey syrup over the top.
- For a mille-feuille effect, optionally add extra crisp baked phyllo shards on top before serving.
- Slice and garnish with additional crushed pistachios.
Notes
- Handle phyllo dough carefully to prevent tearing.
- Do not overbake the cheesecake to maintain a creamy texture.
- Chilling is essential for proper setting and clean slices.
- You can add rose water instead of orange blossom for variation.
- Best served chilled with extra syrup on the side.
- Prep Time: 30 mins
- Cook Time: 60 mins
- Category: Dessert
- Method: Baking
- Cuisine: Fusion