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Baklava Cheesecake (No Water Bath) Recipe

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3.9 from 46 reviews

This Baklava Cheesecake combines the rich, nutty flavors of traditional baklava with creamy cheesecake for an indulgent dessert experience. Featuring layers of crisp filo pastry brushed with butter and roasted walnuts, topped with a luscious cream cheese filling, and finished with a fragrant honey-lemon-rosewater syrup, this no water bath cheesecake is baked to golden perfection. It’s an impressive yet straightforward recipe that marries Mediterranean and Middle Eastern flavors with classic cheesecake texture, ideal for special occasions or an elegant treat.

  • Total Time: 3 hours 30 minutes
  • Yield: 6 servings

Ingredients

Filo Pastry and Nut Layers

  • 1 pack Filo pastry (250g or 10 sheets)
  • 50 g Unsalted butter (melted but not hot)
  • 140 g Walnut (roasted whole then pulse blended)

Cream Cheese Filling

  • 450 g Cream cheese (full-fat, at room temperature)
  • 100 g Granulated sugar
  • 15 g All purpose flour
  • 3 Eggs (at room temperature)
  • 75 g Heavy cream (at least 36% fat content, at room temperature)

Syrup

  • 120 g Water
  • 70 g Granulated sugar
  • 50 g Honey
  • Juice of 1/2 lemon
  • ½ Lemon zest (peeled in 2-3 pieces for easy removal)
  • 1 Cinnamon stick (medium size)
  • 1 tablespoon Rose water (100% natural)

Garnish

  • Dried rose petals (optional)
  • Pistachio nuts (for decoration)

Instructions

  1. Roast the walnuts: Preheat your oven to 200°C (390°F) without fan. Spread walnuts on an oven tray and roast for 5-10 minutes until aromatic and lightly toasted. Remove immediately to prevent burning.
  2. Adjust oven temperature: Lower oven setting to 180°C (355°F) in preparation for baking the cheesecake.
  3. Prepare cream cheese filling: In a large bowl, whisk the cream cheese with sugar using an electric hand mixer until fluffy (1-2 minutes). Add flour and mix gently. Then incorporate room-temperature eggs one by one, followed by heavy cream. Stir just until combined—avoid overmixing to maintain creamy texture.
  4. Process walnuts: Pulse the roasted walnuts in a food processor until finely chopped but not pulverized into flour. Alternatively, chop finely by hand.
  5. Prepare filo pastry: Carefully unwrap the filo sheets and cover them with lightly damp tea towels to prevent drying out. Melt butter in the microwave, ensuring it is warm but not hot for brushing.
  6. Assemble the baklava layers: Grease an 8-inch (20 cm) springform pan generously with melted butter. Layer 2 filo sheets in the pan, brush with melted butter, then sprinkle chopped walnuts. Repeat this layering 4 times for a total of 8 filo sheets with walnuts in between.
  7. Add cream cheese filling and filo top: Place 2 more filo sheets on top of the walnut layers. Pour the prepared cream cheese filling evenly over these sheets. Trim excess filo edges with scissors to be level with the pan rim.
  8. Bake the cheesecake: Bake for 45 minutes at 180°C (356°F) without fan. After this, gently remove the springform sides, and continue baking for another 25 minutes to brown the edges evenly. Times may vary depending on your oven.
  9. Make the syrup: In a saucepan, combine water, sugar, honey, lemon juice, lemon zest, and cinnamon stick. Bring to a boil and simmer for 5-10 minutes until slightly thickened and syrupy. Remove from heat, discard the lemon zest pieces and cinnamon stick. Stir in the rose water.
  10. Finish the cheesecake: Immediately pour the warm syrup over the hot cheesecake, focusing on the edges of the filo layers while leaving the center with less syrup to maintain texture contrast.
  11. Cool and serve: Refrigerate the baklava cheesecake for at least 2 hours to fully set and develop flavors. Garnish with chopped pistachio nuts and dried rose petals for a beautiful and aromatic presentation. Serve chilled.
  12. Storage: Store leftover cheesecake in an airtight container in the refrigerator for 1 to 2 days to maintain freshness.

Notes

  • Ensure the cream cheese, eggs, and heavy cream are at room temperature before mixing to achieve a smooth filling.
  • Handle filo pastry gently and keep covered with damp towels to prevent drying and tearing.
  • Monitor the roasting and baking closely to avoid burning the nuts and filo layers.
  • The syrup should be warm when poured over the hot cheesecake to absorb perfectly.
  • Use pure rose water for authentic flavor; avoid artificial scents.
  • Adjust baking and roasting times according to your oven’s calibration and size of pan used.
  • Author: Madelynn
  • Prep Time: 40 minutes
  • Cook Time: 2 hours 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mediterranean / Middle Eastern

Find it online: https://allyumcooks.com/baklava-cheesecake-no-water-bath-recipe/