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Baklava Cheesecake | Bake to the roots

Baklava Cheesecake

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  • Author: Bake to the roots
  • Prep Time: 00:30
  • Cook Time: 01:00
  • Total Time: 05:00
  • Yield: 1
  • Category: Cheescake
  • Cuisine: International


Sweet and delicious cheesecake inspired by a classic Arabian bake: Baklava Cheesecake. Cheesecake meets honey, nuts and chocolate – wrapped in thin and crunchy filo dough sheets.


For the nut/chocolate filling:
1.8 oz. (50g) hazelnuts, chopped
1.8 oz. (50g) walnuts, chopped
1.8 oz. (50g) Ritter Sport Marhaba Joghurt Honig Nuss, chopped
1 tsp. ground cinnamon
2 tbsp. honey
2 tbsp. butter, melted
For the cheesecake filling:
14 oz. (400g) cream cheese
7 oz. (200g) Greek yogurt
1/2 cup (100g) sugar
1 tbsp. honey
3 medium eggs
1 tsp. vanilla extract
3 tbsp. all-purpose flour
For the base/crust:
10 filo dough sheets
4-5 tbsp. butter, melted
For the decoration:
some Ritter Sport Marhaba Joghurt Honig Nuss, chopped
some chopped nuts
some honey (optional)


1. Preheat the oven to 350°F (175°C). Chop the nuts for the filling and place on a baking sheet lined with baking parchment. Toast in the oven for 5-6 minutes until lightly browned and fragrant. Take out of the oven and let cool down. Keep the oven running. Melt the butter for the filling and for the crust in the microwave and let cool down a bit.
2. Add the chopped and toasted nuts (keep some for decorations) to a bowl. Chop the chocolate and mix with the nuts. Add the ground cinnamon, honey, and 2 tablespoons melted (and cooled) butter and mix until well combined. Set aside.
3. For the cheesecake filling add the cream cheese, Greek yogurt, sugar, and honey to a large bowl and mix at very low speed until combined. Add the eggs and vanilla extract and mix in – again very slowly to avoid air bubbles in the filling. Sprinkle the flour on top and mix in until well incorporated.
4. Wrap an 8 inches (20cm) springform tin with aluminum foil and place in a larger pan. The cheesecake will bake in water later on, so wrap the tin tight. Grease the tin lightly. Brush your filo dough sheets with the butter and place them in the springform tin – rotate the sheets each time you add one on top of the other, so the filo is overlapping the sides of the tin on all sides slightly. When all filo sheets are placed in the tin, add some of the filling on the bottom, then add about half of the nut filling on top of that and spread evenly. Pour half of the remaining cheesecake filling on top, then add the remaining nut mixture on top and finish with the remaining cheesecake filling – try to cover the nuts completely. Add hot water to the pan – it should go about halfway up the sides of the wrapped springform tin. Place the pan and tin in the center of the oven, reduce the heat to 320°F (160°C) and bake the oven for 55-60 minutes. The filling should be firm but still a bit jiggly in the center if you tap the tin. Turn off the oven and leave the cheesecake inside for another 30 minutes, then take out and let cool down completely. Place in the fridge for at least 2 hours.
5. To decorate the cheesecake add some chopped chocolate and nuts on top. Drizzle with honey if you like (optional).


Enjoy baking!