Delicious Baklava Cheesecake Recipe

Preheat the oven to 180°C (350°F). Line an 18-20 cm (7-8 inch) round detachable baking dish with parchment paper, ensuring it extends beyond the edges. Wrap the outside of the dish with two layers of foil to prevent water from seeping in during baking.

Keep the phyllo dough sheets between two damp towels to prevent them from drying out. Grease the sides and bottom of the prepared baking dish with some of the melted butter.

Lay two sheets of phyllo dough in the mold, overlapping them, and brush with melted butter. Sprinkle a portion of the chopped nuts on top. Repeat this step three more times, so there are a total of eight sheets layered with nuts in the dish.

In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, ensuring each is well incorporated before adding the next.

Mix in the cream, flour, and cornstarch until everything is fully combined and the mixture is smooth. Pour the cheesecake filling over the layered phyllo in the baking dish.

After pouring the filling, trim off the excess dough around the edges of the baking dish with kitchen scissors. Transfer the dish to a baking sheet and add 250 ml (1 cup) of water to the baking sheet to create steam during baking.

Bake in the preheated oven for about 45 minutes, then cover the cheesecake with foil and bake for an additional 25 minutes. The cheesecake should be set and slightly golden on top.

While the cheesecake is baking, prepare the sugar syrup. In a small saucepan, combine the water, sugar, honey, lemon juice, lemon zest, and the cinnamon stick. Bring to a boil over low heat, stirring occasionally, until the mixture has slightly thickened, about 5-10 minutes. Strain before use.

Once baked, remove the cheesecake from the oven and carefully take off the ring from the baking dish. Immediately pour the hot syrup around the edges of the cheesecake, ensuring some also falls on the cheese filling.

Allow the cheesecake to cool completely before refrigerating for at least 6-8 hours, preferably overnight, to set properly.

Before serving, consider sprinkling chopped pistachios on top for an added crunch and flavor. Enjoy this delightful combination of baklava and cheesecake with friends and family!