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Baklava Cheesecake

Baklava cheesecake

Baklava cheesecake that is lighter, than baklava, while has a more exciting flavour profile than traditional cheesecake, the best of both! Must try for baklava and cheesecake lovers!
4.88 from 32 votes
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Course: Dessert
Cuisine: Mediterranean
Keyword: baklava, cheesecake,
Prep Time: 30 minutes
Cook Time: 1 hour
Waiting Time: 3 hours
Total Time: 4 hours 30 minutes
Servings: 6
Calories: 824kcal
Author: Kata


For the pastry

  • 250 g filo pastry 1 pack of store bough filo (10 sheets)
  • 50 g Unsalted butter melted
  • 140 g walnut roast whole walnut then pulse blend

For the cream cheese filling

  • 450 g Cream cheese eg. full fat Philadelphia tub
  • 120 g Granulated sugar
  • 15 g AP flour
  • 3 Eggs room temp
  • 75 g Heavy Cream room temp

For the syrup

  • 118 g Water
  • 70 g Granulated sugar
  • 50 g Honey
  • ½ Juice juice Juice of ½ lemon
  • ½ Lemon zest Zest of ½ lemon. Do not grate, it should be in 2-3 pieces so that you can take them out from the syrup later
  • Cinnamon stick medium sized
  • 1 tablespoon Rosewater only use pure 100% natural rosewater

US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.


  • Start with roasting walnut in the oven for 5-10 minutes in 200 C / 392 F. While roasting buts, make sure you do not burn it and remove it from the oven after you start to feel a lovely nutty smell
  • Keep the oven on so that it will get pre-heated for baking the cheesecake. Adjust temp to 180C / 356F
  • Pulse bland walnut in food processor until very tiny pieces but do not ground it fully. Alternatively use a sharp knife and chop it by hand
  • Continue with making the cream cheese filling by creaming room temperature Philadelphia cheese with sugar for a minute or two until it gets fluffy
  • Mix in flour, add eggs and finally the heavy cream, mix just until combined, do not over mix
  • Continue with melting butter in microwave. This will be used to brush the filo
  • Continue with preparing the filo pastry and place them in between two very lightly wet tea towels so they don´t dry out
  • Then it´s assembling time. Take your spring form and generously grease the bottom and side as well with butter
  • As explained above from bottom to top the layers are:
    2 sheets filo then butter brush + walnut
    2 sheets filo then butter brush + walnut
    2 sheets filo then butter brush + walnut
    2 sheets filo then butter brush + walnut
    2 sheets filo
    Then comes the cream cheese mixture
  • After assembling, trim filo around the baking pan (with a scissor)
  • Bake your cheesecake in the following way: 180C / 356F for 45 minutes, then remove the side of the spring form and bake for a further 25 minutes so the side gets also golden in colour. Adjust baking time to your oven - if necessary
  • While baking prepare the syrup: Boil all the ingredients together except rosewater until slightly thickens (5-10 minutes depending on stove) and reaches syrup consistency. Remove from heat, remove lemon zest pieces and cinnamon stick and mix in rosewater
  • Pour syrup over the cheesecake as soon as cheesecake comes out of the oven. While pouring the syrup focus on the edges (where filo pastry is) but some syrup can also go on top of the cheese part
  • Let it cool and further set in the fridge for minimum 3 hours then decorate with pistachio and rose petals if you like


Calories: 824kcal | Carbohydrates: 69g | Protein: 14g | Fat: 57g | Saturated Fat: 24g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 199mg | Sodium: 498mg | Potassium: 289mg | Fiber: 2g | Sugar: 42g | Vitamin A: 1523IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 3mg
Tried this recipe?Mention @spatuladesserts or tag #spatuladesserts would love to see your creation on Instagram!