Baklava Cheesecake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g digestive biscuits (or graham crackers)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">100g walnuts, finely chopped</li><li class="ingredients-single-item">75g pistachios, finely chopped</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/2 tsp ground cardamom</li><li class="ingredients-single-item">750g full-fat cream cheese, room temperature</li><li class="ingredients-single-item">200g caster sugar</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">200g Greek yogurt</li><li class="ingredients-single-item">1 tbsp vanilla extract</li><li class="ingredients-single-item">Zest of 1 lemon</li><li class="ingredients-single-item">8 sheets filo pastry</li><li class="ingredients-single-item">75g unsalted butter, melted (for brushing)</li><li class="ingredients-single-item">For the syrup:</li><li class="ingredients-single-item">150g honey</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">120ml water</li><li class="ingredients-single-item">1 cinnamon stick</li><li class="ingredients-single-item">3 cardamom pods, crushed</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp rose water (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Large roasting tin (for water bath)</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Aluminum foil</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (140°C fan). Position the rack in the middle of the oven. Begin by wrapping the outside of your springform pan with a double layer of heavy-duty aluminum foil, ensuring it comes at least 5cm up the sides to waterproof your pan for the water bath later.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a food processor, pulse the digestive biscuits until finely ground. Mix with 100g melted butter until the texture resembles wet sand. Press this mixture firmly into the bottom of your prepared springform pan, creating an even layer. Use the bottom of a glass to compact it well – this prevents a crumbly base when serving.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a bowl, combine the chopped walnuts, half of the pistachios, ground cinnamon, and cardamom. Set aside this nut mixture – we'll use it to create the signature baklava layers.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>For the cheesecake filling, beat the cream cheese in a stand mixer on medium speed until completely smooth, about 3 minutes. Scrape down the sides of the bowl frequently to ensure no lumps remain. Gradually add the sugar and continue beating until light and fluffy. This extended beating incorporates air for a silkier texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add eggs one at a time, mixing on low speed just until each is incorporated. Over-mixing at this stage can incorporate too much air and cause cracks. Gently fold in the Greek yogurt, vanilla extract, and lemon zest until just combined. The yogurt adds tanginess while helping maintain a creamy consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour half of the cheesecake mixture over the biscuit base. Sprinkle with half of the nut mixture, creating an even layer of nuts through the center of your cheesecake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add the remaining cheesecake mixture, smoothing the surface with a spatula. Place in the refrigerator while preparing the filo topping.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Lay out one sheet of filo pastry on a clean work surface, keeping the remaining sheets covered with a damp tea towel to prevent drying out. Brush generously with melted butter. Layer another sheet on top and repeat until you've used 4 sheets. Cut this layered filo into a circle just slightly larger than your springform pan.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Repeat the process with the remaining 4 sheets. Place the first filo circle on top of the cheesecake, then sprinkle with the remaining nut mixture, and top with the second filo circle. Using a sharp knife, score the top filo layer into 12 slices (like you would cut a baklava), being careful not to cut all the way through to the cheesecake. Brush the top generously with melted butter.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the springform pan in a large roasting tin. Pour hot water into the roasting tin until it reaches halfway up the sides of the springform pan. This water bath ensures gentle, even heat distribution which prevents cracks and helps achieve that perfectly creamy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake for 75-90 minutes, until the filo is golden brown and the cheesecake is mostly set but still has a slight wobble in the center. Turn off the oven, prop the door open slightly, and allow the cheesecake to cool gradually for 1 hour. This slow cooling prevents the surface from cracking.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>While the cheesecake is cooling, prepare the honey syrup. Combine honey, sugar, water, cinnamon stick, and crushed cardamom pods in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes until slightly thickened. Remove from heat, stir in lemon juice and rose water if using, then strain to remove the spices. Allow to cool to room temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Once the cheesecake has cooled in the oven, remove it from the water bath, peel away the foil, and refrigerate for at least 4 hours or overnight to fully set.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>When ready to serve, carefully run a thin knife around the edge of the pan before releasing the springform. Slowly pour half of the cooled syrup over the top, allowing it to soak into the filo layers and drizzle down the sides. The syrup will soften the filo slightly while adding the characteristic sweet stickiness of baklava.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Sprinkle with the remaining pistachios and serve with the extra syrup on the side for those who enjoy an extra drizzle of sweetness. For the cleanest slices, dip your knife in hot water and wipe dry between each cut.</li></ol>