Baklava Cheesecake

Active Time:

1 hr

Chill Time:

4 hrs

Total Time:

7 hrs 15 mins

Servings:

Yield:

10 slices

This rich cheesecake is scented with cinnamon, cardamom, and orange zest, but it’s the shredded phyllo and honeyed pistachios that give it a dramatic touch.

Frequently asked questions

What is baklava?

Baklava is a dessert popular throughout the Mediterranean and Middle East with phyllo layered with chopped nuts and a sweet syrup. The syrup and nuts vary; Greek baklava often uses a honey syrup, while bakers in Turkey and other Middle Eastern countries use a sugar syrup.

What is kataifi?

Kataifi is a shredded phyllo dough used in desserts like ekmek kataifi and knafeh. It is available refrigerated or frozen at many grocery stores.

Why do you need a water bath?

We bake this cheesecake with a modified water bath under the cheesecake on a separate rack. It creates enough moisture and steam in the oven to keep the cheesecake from drying out, without the fear of getting a soggy crust from a true water bath. It’s not easy to carry a water-filled dish, so we like to place the roasting pan or baking dish on the lower rack of the oven, and then pour the water in.

Notes from the Food & Wine Test Kitchen

It’s important that the cream cheese is softened at room temperature, so it mixes well and you don’t have small lumps of unmixed cream cheese in the batter. If you’re pressed for time, cut your cold cream cheese into cubes - it will come to room temperature faster. Alternatively, microwave it on a low power until it’s just at room temperature.

After the cheesecake has finished baking, we prefer to let it cool in the oven with the door propped open. This helps cool it in a more gentle way, reducing the likelihood of a cracked top.

Make ahead

The cheesecake can be baked up to 48 hours in advance of serving it; keep it covered and refrigerated. Do not add the Kataifi Topping or Pistachio-Honey Topping until you are ready to serve the cheesecake.

Cook Mode (Keep screen awake)

Ingredients

Graham cracker-pistachio crust

12 honey graham cracker sheets
1/3 cup raw pistachios
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
5 tablespoons (about 2 1/2 ounces) unsalted butter, melted

Baklava cheesecake filling

3 (8-ounce) packages cream cheese, softened
5 1/2 ounces (2/3 cup) mascarpone cheese, softened
1/2 cup granulated sugar
1/2 cup honey
1 1/2 tablespoons cornstarch
1 teaspoon vanilla extract
1/2 teaspoon grated orange zest plus 1 tablespoon fresh juice (from 1 medium orange)
1/4 teaspoon kosher salt
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
3 large eggs, at room temperature

Kataifi topping

4 ounces frozen kataifi, thawed and chopped into 1- to 2-inch pieces (about 3 cups)
2 tablespoons unsalted butter, melted
1 tablespoon honey

Pistachio-honey topping

1 cup raw pistachios, chopped
3 tablespoons unsalted butter
1/2 teaspoon kosher salt
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/2 cup honey

Additional ingredients

4 cups tap water
1 tbsp orange peel

Directions

Prepare the Graham Cracker-Pistachio Crust

Preheat the oven to 350°F with racks in middle and lower-third position. Process the graham crackers, pistachios, sugar, and salt in a food processor until finely ground and well combined but with some pistachio pieces visible, about 20 seconds. Add the melted butter, and pulse until the mixture resembles wet sand, 6 to 8 pulses. Pour into a 9-inch springform pan, and press into the bottom and 1 inch up the sides. Bake on a middle rack in the preheated oven until browned and fragrant, 8 to 10 minutes. Remove from the oven; set aside, and let cool while preparing cheesecake filling.
Prepare the Baklava Cheesecake Filling

Reduce the oven temperature to 325°F. Beat the cream cheese, mascarpone, sugar, and honey with a stand mixer fitted with a paddle attachment until smooth and creamy, stopping to scrape down the sides and bottom of the bowl as needed.
Add the cornstarch, vanilla, orange zest, orange juice, salt, cardamom, and cinnamon, and beat until incorporated, about 15 seconds. Add the eggs, 1 at a time, and beat on low speed until each is fully incorporated.
Pour the cheesecake filling into the cooled crust, and place on a large baking sheet. Fill a roasting pan or baking dish with 4 cups of water, and place on the lower third oven rack. Place baking sheet with cheesecake on middle rack of oven, and bake at 325°F until cheesecake is just set and still slightly jiggly in center but not liquidy, 50 minutes to 1 hour. Prop open the oven door, and turn off heat. Let the cheesecake cool in the oven for 1 hour. Remove the cheesecake from the oven, transfer it to a wire rack, and let it cool completely, about 2 hours. Gently cover, and refrigerate for at least 4 hours or up to 48 hours.
Prepare the Kataifi Topping

Preheat the oven to 375°F. Place the chopped kataifi on an unlined large baking sheet, and drizzle with melted butter; toss it to lightly coat the kataifi in butter and spread it into an even layer. Bake at 375°F until it is golden brown and crispy, 12 to 15 minutes, stirring after 10 minutes of baking. Immediately drizzle the honey on top and toss the kataifi to combine. Let it cool completely on the baking sheet, about 15 minutes. Remove the cheesecake from the springform pan, and transfer it to a plate. Evenly spread the cooled Kataifi Topping over top of cheesecake.
Prepare the Pistachio-Honey Topping

Cook the pistachios and butter in a small saucepan over medium, stirring often, until the pistachios are slightly toasted and butter is foamy and smells nutty, 4 to 5 minutes. Stir in the salt, cardamom, and cinnamon; cook for 30 seconds, stirring constantly. Remove from heat, and stir in the honey. Immediately spoon Pistachio-Honey Topping over Kataifi Topping on cheesecake. Garnish with orange peel curls.