Baklava cheesecake

  • 30 mins preparation
  • 15 mins cooking
  • Serves 16
  • Print


Baklava cheesecake
  • 1/3 cup (35g) walnuts
  • 2/3 cup (90g) pistachios
  • 2 teaspoon mixed spice
  • 250 gram butternut snap biscuits
  • 1/2 cup (70g) slivered almonds
  • 125 gram unsalted butter
  • 3 teaspoon powdered gelatine
  • 1/4 cup (60ml) water
  • 500 gram cream cheese, softened
  • 1/2 cup (110g) caster (superfine) sugar
  • 1/4 cup (90g) honey
  • 1 1/2 cup (375ml) thickened (heavy) cream


Baklava cheesecake
  • 1
    Preheat oven to 220°C. Grease a 26cm-closed springform pan.
  • 2
    Roast walnuts and pistachios on an oven tray for about 5 minutes. Sprinkle nuts with spice; roast for 1 minute, cool. Process spiced nuts with biscuits until fine; transfer to a medium bowl, stir in almonds.
  • 3
    Meanwhile, melt butter; cool slightly.
  • 4
    Set aside one-third of the nut mixture. Stir butter into remaining nut mixture. Press mixture evenly over base of pan; refrigerate 30 minutes.
  • 5
    Add gelatine to the water in a small heatproof jug. Stand jug in a small saucepan of simmering water; stir until gelatine is dissolved. Cool.
  • 6
    Beat cream cheese, sugar and honey in a medium bowl with an electric mixer until smooth; beat in cream. Stir in gelatine mixture.
  • 7
    Pour cream cheese mixture into pan; sprinkle top with reserved nut mixture. Cover; refrigerate overnight.

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