Rose & Pistachio Baklava Cheesecake

Aromatic, crunchy, and decadently creamy — the perfect dessert for impressing guests or indulging yourself.

Ingredients:

For the phyllo crust:

• 12 sheets of phyllo dough (thawed)

• 1/2 cup unsalted butter (melted)

• 1/3 cup finely ground pistachios

• 2 tbsp granulated sugar

For the cheesecake filling:

• 16 oz (450g) cream cheese (room temp)

• 1/2 cup Greek yogurt

• 1/2 cup sugar

• 2 large eggs

• 1 tbsp cornstarch

• 2 tsp rose water

• Zest of 1 lemon

For the topping:

• 1/4 cup chopped pistachios

• 2 tbsp dried rose petals (culinary grade)

• 3 tbsp honey

• 1 tbsp rose water

Instructions:

1. Prepare the phyllo crust:

• Preheat oven to 325°F (160°C).

• Butter a 9-inch springform pan. Layer 6 sheets of phyllo dough inside, brushing butter between each sheet and allowing overhang on the edges.

• Sprinkle half the ground pistachios and 1 tbsp sugar over the last layer.

• Layer the next 6 sheets, repeating the buttering and sprinkling.

• Tuck or crimp the edges of the dough neatly around the inside of the pan.

2. Bake the phyllo shell:

• Bake the crust alone for 10 minutes until lightly golden. Let cool slightly.

3. Make the cheesecake filling:

• Beat the cream cheese and sugar until smooth. Add yogurt, eggs (one at a time), cornstarch, rose water, and lemon zest.

• Pour the filling into the cooled crust.

4. Bake the cheesecake:

• Bake at 325°F (160°C) for 45–50 minutes, or until just set with a slight wobble in the center.

• Turn off oven, crack door open, and let the cheesecake cool gradually for 1 hour.

5. Chill & top:

• Chill in the fridge at least 4 hours (preferably overnight).

• Before serving, drizzle with a mix of honey and rose water. Sprinkle chopped pistachios and rose petals on top.

Tips:

• Don’t skip the cornstarch—it keeps the filling silky and prevents cracking.

• Serve with a light Turkish coffee or mint tea for a full sensory experience.

Would you like a visual layout or printable card for this recipe?

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