Do you have a special occasion? Is it Eid El Futr, Eid Al Adha, or a simple family reunion? I am delighted to share with you the recipe of my luscious Date Baklava Cheesecake.
A layer of flaky crunchy phyllo sheets topped with crushed nuts, date paste followed by sweet decadent cream and garnished with vibrant ground pistachios makes an indulging dessert that will surprise your guests.
Date Baklava Cheesecake
Baklava, Cheesecake and Dates?
Traditional Middle Eastern Baklava, or Baklawa, is made of phyllo dough filled with ground nuts like pistachios and walnuts; soaked in simple syrup.
However, cheesecake is a cold dessert that has cheese cream as a basic ingredient.
So, here’s my idea! Why don’t I combine these two amazingly delicious desserts into one? There is also my special twist! Let’s add creamy date paste to give this dessert the ultimate flavour.
Here it is! The Baked Date Baklava Cheesecake is perfect to indulge your taste buds with a flaky rich creamy dessert!
You can roast the nuts, the pistachios, walnuts, or any nuts you choose with the cinnamon before chopping them for an extra flavorful crunch.
Thaw the phyllo dough in the microwave and use it immediately if you have forgotten ahead of time.
What a Luscious Twist!
Frequently Asked Questions
Well, this happens when you beat the cream and the eggs for long so you incorporate to much air in the batter.
It is not recommended since it will lose its texture after it thaws. You can keep it in the fridge up to 2-3 days.
If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.
And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you 🙂
Recipes You Should Try
- Aloo Mosama – Persian Dried Fruit Stew with Turkey
- Chocolate Orange Cardamom Pudding
- Atayef – Middle Eastern Stuffed Pancakes
Date Cheesecake Baklava
Date Baklava Cheesecake
Prepare your cake tin
Pre heat the oven to 200c, and lightly grease a 9inch springform pan.
Cut the large pack of phyllo baklava sheets in half and start layering them in the cake tin 2 layers at a time followed by a generous brush of the melted butter.
Continue with this process until half of of the pack is used up. The sides should be falling out of the sides.
Prepare the cheesecake batter
In a small bowl, mix the corn starch and flour and set aside.
In a large mixing bowl, add the room temperature cream cheese, sour cream, cream mascarpone, whipping cream and vanilla. Whisk them all until well blended and creamy.
Sift in the flour mixture and fold it in the batter until well combined.
In another bowl, whisk the eggs with sugar until light and fluffy.
Once the egg and sugar are fully blended, start folding them into the cheesecake batter and mix until everything is fully combined.
Set nuts layer
In a separate bowl, mix the crushed walnuts and pistachios, cinnamon, orange blossom, and simple syrup.
Layer this mixture in the cake tin on top of the phyllo sheets. Press down to form a solid layer.
Set the date layer
Place the date paste, milk, and orange blossom in a sauce pan and start mixing on medium heat to soften the mixture.
Layer the date paste on top of the nuts in the tin and smooth it out.
Finalize the date cheesecake baklava
Pour the cheesecake mixture on top. Give the tin a tap and crunch all the sheets of phyllo around the edges back around the edges of the cheesecake tin.
Place the tin in the oven to bake on a 200c fan for 35 minutes.
After this switch off the oven and leave the cheesecake inside. If you bring it out the sudden change of temperature will cause a crack on the surface of the cheese cake.
Place the cheesecake in the fridge for at least 6 hours to set, garnish, and serve to enjoy.