Chocolate Pistachio Baklava Cheesecake
Indulge in the ultimate fusion of flavors with this Chocolate Pistachio Baklava Cheesecake! This decadent chocolate cheesecake recipe combines the creamy richness of cheesecake with the sweet, nutty crunch of baklava. Topped with a layer of melted chocolate and crushed pistachios, this dessert is a showstopper that's perfect for any special occasion.
Equipment
- Standing mixer
- 6" springform pan
- Pastry brush
Ingredients
For the Crust:
- 5-6 sheets phyllo dough thawed
- 1/2 cup melted butter
For the Cheesecake Filling:
- 8 oz cream cheese softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/4 cup sour cream
- 2 tablespoons flour
- 4 oz melted chocolate plus 1 tbsp whipping cream
For the Chocolate Ganache:
- 8 oz bittersweet chocolate chopped
- 1/2 cup heavy cream
Optional Toppings:
- chopped pistachios
- chopped strawberries
- whipped cream
Instructions
Prepare the Baklava Crust:
- Preheat the oven to 350°F (175°C). Brush a springform pan with melted butter.
- Take each sheet of phyllo at a time and tear into abstract strips. Lay them in an overlapping abstract way in the pan (just make sure all sides are covered) and ensure to brush with butter in between the layers. Bake for 15-20 minutes, or until golden brown and crisp. Let cool completely.
Make the Cheesecake Filling:
- In a large bowl, beat cream cheese and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract, flour, melted chocolate and sour cream until smooth.
Assemble the Cheesecake:
- Pour the cheesecake filling over the cooled baklava crust. Bake in a water bath (see notes) for 45-50 minutes, or until the edges are set and the center is slightly jiggly. Let cool completely, then refrigerate for at least 2 hours, or overnight.
Prepare the Chocolate Ganache:
- In a small saucepan, heat heavy cream until simmering. Remove from heat and add chopped chocolate. Let sit for 5 minutes, then whisk until smooth and glossy. Alternatively, microwave the chocolate and cream in a microwave safe bowl in small bursts until just melted. Pour the chocolate ganache over the chilled cheesecake and put back in the fridge for another 1-2 hours.
To Serve:
- Garnish with additional chopped pistachios, sliced strawberries, or whipped cream, if desired.
Notes
Tips:
- If the phyllo dough becomes too dry while working, sprinkle it lightly with water.
- Use a water bath while baking the cheesecake to prevent cracks - cover the bottom and sides of the pan with foil to ensure no water seeps in. Set the springform pan in a larger pan that can fill with water a ⅓ of the way of the sides of the springform pan.
- Let the cheesecake chill completely before adding the ganache to ensure it sets properly.
- Adjust the sweetness of the ganache by using different types of chocolate (dark, milk, etc.).
- This Chocolate Pistachio Baklava Cheesecake is a unique and delightful way to end your "sweet endings" week. With its rich flavors, satisfying textures, and beautiful presentation, it's sure to impress your guests and leave them wanting more. So, get creative, have fun, and indulge in this delicious fusion of East and West!