Description
A rich and elegant cheesecake combining a crisp buttery phyllo baklava crust with a smooth orange-infused cheesecake filling, crunchy candied walnuts, pistachios, and a fragrant orange honey syrup.
Ingredients
For the Baklava Crust
10 sheets phyllo pastry (200 g)
6 tbsp unsalted butter, melted (85 g)
1/2 cup walnuts, finely chopped (60 g)
1/2 cup pistachios, finely chopped (60 g)
2 tbsp granulated sugar (25 g)
1 tsp ground cinnamon (2 g)
1/4 tsp ground cardamom (0.5 g)
For the Cheesecake Filling
24 oz cream cheese, softened (680 g)
3/4 cup granulated sugar (150 g)
3 large eggs (150 g)
1/2 cup Greek yogurt (120 g)
2 tsp vanilla extract (10 ml)
1 tbsp fresh orange zest (6 g)
2 tbsp fresh orange juice (30 ml)
1 tbsp all-purpose flour (8 g)
1/4 tsp salt (1 g)
For the Candied Walnuts
3/4 cup walnut halves, roughly chopped (85 g)
2 tbsp honey (42 g)
1 tbsp unsalted butter (14 g)
1 tbsp brown sugar (12 g)
1/2 tsp ground cinnamon (1 g)
Pinch of salt
For the Orange Honey Syrup
1/3 cup honey (112 g)
2 tbsp fresh orange juice (30 ml)
1 tsp orange zest (2 g)
1 tbsp water (15 ml)
1 tsp lemon juice (5 ml)
1/2 tsp ground cinnamon (1 g)
For Garnish
1/4 cup shelled pistachios, roughly chopped (30 g)
1 tbsp orange zest (2 g)
1 tbsp dried rose petals (2 g), optional
Instructions
1. Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper. Keep the phyllo pastry covered while working so it does not dry out.
2. Brush one sheet of phyllo pastry with melted butter and place it into the prepared springform pan, allowing the edges to extend slightly over the sides. Repeat with the remaining phyllo sheets, rotating each sheet slightly as you layer them.
3. Combine the chopped walnuts, pistachios, granulated sugar, cinnamon, and cardamom in a bowl. Sprinkle the mixture evenly over the bottom of the phyllo crust.
4. Fold the overhanging phyllo edges loosely toward the centre and brush the top with the remaining melted butter.
5. Bake the crust for 10–12 minutes, or until the phyllo is lightly golden. Remove the pan from the oven and reduce the temperature to 325°F (165°C).
6. Beat the softened cream cheese and sugar on low to medium speed until smooth and creamy. Avoid overmixing to prevent incorporating too much air.
7. Add the eggs one at a time, mixing just until each egg is incorporated. Add the Greek yogurt, vanilla extract, orange zest, orange juice, flour, and salt. Mix until the filling is smooth and evenly combined.
8. Carefully pour the cheesecake filling over the partially baked phyllo crust and gently smooth the surface if needed.
9. Bake at 325°F (165°C) for 50–60 minutes, until the edges are set while the centre still has a slight gentle wobble.
10. Turn off the oven, crack the door open slightly, and allow the cheesecake to cool inside for 30 minutes. Remove it from the oven and let it cool completely at room temperature.
11. Refrigerate the completely cooled cheesecake for at least 4 hours, preferably overnight, so the filling fully sets and slices cleanly.
12. Make the candied walnuts by combining the walnuts, honey, butter, brown sugar, cinnamon, and salt in a skillet over medium-low heat. Cook for 3–5 minutes, stirring frequently, until glossy and caramelised.
13. Transfer the candied walnuts to parchment paper and spread them out. Allow them to cool completely until crisp.
14. Make the orange honey syrup by adding the honey, orange juice, orange zest, water, lemon juice, and cinnamon to a small saucepan. Warm over low heat for 3–4 minutes, stirring until smooth and slightly thickened.
15. Remove the syrup from the heat and allow it to cool to room temperature.
16. Carefully remove the chilled cheesecake from the springform pan and transfer it to a serving plate.
17. Scatter the candied walnuts and chopped pistachios generously over the top. Finish with fresh orange zest and optional dried rose petals.
18. Drizzle the orange honey syrup over the cheesecake just before serving.
19. Use a sharp knife to cut the cheesecake into slices, wiping the blade between cuts for cleaner slices. Serve chilled or allow it to sit briefly at room temperature for a slightly softer texture.
Notes
Keep unused phyllo pastry covered while assembling because it dries quickly when exposed to air.
Mix the cheesecake filling only until the ingredients are combined to help maintain a smooth, creamy texture.
The cheesecake should still have a gentle wobble in the centre when it comes out of the oven. It will continue to set as it cools.
Refrigerate for at least 4 hours, preferably overnight, before removing the cheesecake from the pan.
Allow the candied walnuts to cool completely on parchment before decorating so they retain their crisp texture.
Drizzle the orange honey syrup immediately before serving for the freshest presentation.
Pecans can be used instead of walnuts, although the flavour and texture will be slightly different.
The cheesecake can be prepared the day before serving. Add the candied walnuts and orange honey syrup close to serving time.
Store the cheesecake covered and refrigerated. Keep the candied walnuts in an airtight container at room temperature until needed.
Serve with coffee, tea, or a simple citrus-based drink for an elegant dessert pairing.
- Prep Time: 30 minutes
- Cook Time: 60–72 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean