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Baklava Cheesecake Recipe

Baklava Cheesecake recipe


For the Base

200g digestive biscuits

75g butter

For the Nut Layer

½ cup pistachios

¾ cup almonds

½ cup cashews

2 tblsp castor sugar

For the Sugar Syrup

½ cup sugar

¾ water

Few drops lemon juice

For the Cheesecake Filling

500g cream cheese

¾ cup castor sugar

2 eggs

½ tsp vanilla essence

¾ cup yogurt

For the Fillo Top

50g butter

2 sheets filo pastry


Base and preparing the nut layer

  • Preheat your oven to 170c

  • Remove the filo pastry from the fridge so it will be defrosted and ready to use in time (you may have to take these out earlier)

  • Crush nuts until fine

  • Reserve 1/2 a cup aside to be used with the base

  • Add castor sugar to the remaining nuts and mix

  • Prepare a 20cm springform pan by laying the bottom with baking paper and greasing

  • Crush the biscuits and melt the butter

  • Add biscuits and the reserved nuts to the melted butter

  • Mix well and press into the springform pan

  • Be sure to press into the base and up the sides

  • Refrigerate while preparing the filling

Cheesecake Filling and Filo Top

  • Whip cream cheese with sugar until smooth

  • Add in eggs and vanilla and whip until combined

  • Add in yogurt and mix again

  • Pour onto base and place in the oven for 25 minutes

  • Remove the cheesecake from the oven and gently top with the nut mixture

  • Fold your filo sheets in half and place on top of the nuts (you should have 4 layers of pastry)

  • Trim off the edges so the filo fits into the pan

  • Melt butter and spoon onto each sheet of the filo

  • Place in the oven for a further 20-25 minutes or until the filo is lightly golden

Sugar Syrup

  • While the cheesecake is in the oven get your sugar syrup ready

  • In a small saucepan on the stove, mix together the water, sugar and lemon juice

  • Cook on a medium heat until thick and syrupy. It will thicken more as it sits

  • Remove the cheesecake from the oven and pour over your sugar syrup

  • Set aside to cool completely

  • Remove from pan and refrigerate for a few hours or overnight

  • Remove from fridge 15 minutes before serving

By Faaiza Osman (

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#food #recipe #cake #bake #cheesecake

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