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Gluten Free Baklava Cheesecake

Gluten Free Baklava Cheesecake

This gluten free baklava cheesecake combines two beloved desserts into one stunning treat. Rich, creamy, and perfectly spiced, it's a showstopper worth every bite.
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Equipment

  • 9-inch springform pan
  • electric mixer
  • roasting pan

Ingredients

For the Nut Crust

  • 1 cup Raw Pistachios, finely ground
  • 1/2 cup Raw Walnuts, finely ground
  • 1/4 cup Almond Flour
  • 3 tbsp Honey
  • 3 tbsp Unsalted Butter, melted
  • 1/2 tsp Ground Cinnamon

For the Filling

  • 32 oz Cream Cheese, softened
  • 3/4 cup Granulated Sugar
  • 4 Large Eggs
  • 1 cup Full-Fat Greek Yogurt
  • 2 tbsp Cornstarch
  • 1 tsp Vanilla Extract
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Cardamom

For the Honey Syrup

  • 1/2 cup Honey
  • 2 tbsp Water
  • 1 tsp Fresh Lemon Juice
  • 1/4 tsp Rose Water

For the Garnish

  • 3 tbsp Chopped Pistachios
  • 2 tbsp Chopped Walnuts

Instructions

  • Preheat the oven to 325°F and wrap a 9-inch springform pan with two layers of foil on the outside. In a bowl, combine the ground pistachios, ground walnuts, almond flour, honey, melted butter, and cinnamon. Stir until the mixture holds together.
    Press it firmly into the bottom of the springform pan using the back of a spoon. Bake for 12 minutes until lightly golden and fragrant, then set aside to cool.
  • In a large bowl, beat the softened cream cheese and sugar with an electric mixer on medium speed until very smooth, about 3 minutes. Scrape down the sides and bottom of the bowl to eliminate any lumps.
  • Add the cornstarch, vanilla, cinnamon, and cardamom and mix on low until combined. Add the eggs one at a time, mixing on low speed after each just until the yolk disappears. Gently fold in the Greek yogurt by hand with a spatula.
  • Pour the filling over the cooled crust. Place the pan inside a larger roasting pan and fill the roasting pan with hot water until it comes halfway up the sides of the springform pan. Bake for 55 to 65 minutes, until the edges are set and the center has just a gentle wobble.
  • Turn off the oven, prop the door open slightly, and let the cheesecake sit inside for 1 hour. Remove from the water bath, peel away the foil, and refrigerate for at least 6 hours or overnight.
  • When the cheesecake is fully chilled, prepare the honey syrup. Combine the honey, water, and lemon juice in a small saucepan over medium heat. Stir until it just begins to simmer, then remove from heat and stir in the rose water. Let it cool for 5 minutes.
  • Drizzle the warm honey syrup generously over the top of the chilled cheesecake. Scatter the chopped pistachios and walnuts over the top and serve.
Course: Dessert
Cuisine: Middle Eastern
Keyword: baklava cheesecake, cheesecake, gluten-free, honey syrup
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 8 hours 45 minutes
Servings: 12 slices

Nutrition

Serving: 1serving | Calories: 461kcal | Carbohydrates: 35g | Protein: 10g | Fat: 31g
Calories: 461kcal
Cost: $25