Baklava Cheesecake

This beautifully sticky-sweet Baklava Cheesecake is guaranteed to tickle taste buds.

My knees go weak when I see Baklava: little pastries filled with a heavenly honey filling and drizzled with a gooey syrupy top. They are sticky. They are super incredible pastries. But they are LOADED with sugar and high in fat. *insert tears*.

I love those little pastries so much, I was desperately trying to come up with something to at least come a little close to them…something diet friendly… that would do the job of quenching my cravings without losing that beautiful Baklava taste.

Well. I think I did it.

This cheesecake has everything you want from a baklava… well, everything minus the buttery pastry.

However, in cheesecake? This was like the cream of the crop. Like winning the lotto. Infusing two of my favourite desserts into one. Out of all of my cheesecakes, this one takes the Baklava prize.

So really, kinda a win-win situation? I think so.

16 SLICES of heaven. Really. I heard angels singing. And my 3 kiddos? Well, they demolished the entire pan in 2.2 seconds.

The comes the husband, who usually has something to say about whatever I bake or cook. Let’s just say…happy husband – happy wife..I mean life. Am I the only one who sends up a silent prayer of thanks when the husband approves? Because 8 times out of ten, it’s nothing short of a miracle.

That cemented this whole Baklava cheesecake theory.

And if that wasn’t enough..after the triumph of a whole family satisfied with this dessert, I went on to make a kick in the butt Baklava French Toast. Ohhhh..yes I DID.

Baklava Cheesecake

Author: Karina

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Prep: 10 minutes mins

Cook: 40 minutes mins

Chill Time: 1 hour hr

Total: 1 hour hr 50 minutes mins

Serves: 16 slices

Ingredients

USMetric

Cheesecake

• ▢ 1.25 cups low fat cream cheese
• ▢ 7 oz light ricotta
• ▢ 1 egg
• ▢ ¼ cup liquid egg whites
• ▢ ½ cup natural sweetener (Natvia) or substitute for sugar of your choice
• ▢ 2 tablespoon raw honey
• ▢ 2 tablespoon cornflour/corn starch
• ▢ 1 teaspoon vanilla extract
• ▢ 1 teaspoon ground cinnamon

Baklava Syrup

• ▢ 2 ½ tablespoons raw honey
• ▢ ¼ cup boiling water
• ▢ 2 tablespoons low fat butter or substitute coconut oil and add pinch of salt
• ▢ 3 teaspoons natural sweetener (Natvia)
• ▢ 1 tablespoon lemon juice
• ▢ 1 teaspoon ground cinnamon
• ▢ 2 tablespoons shelled pistachios, crushed
• ▢ 2 tablespoon crushed walnuts
• ▢ 2 tablespoon crushed pecans
• ▢ 2 tablespoon crushed walnuts
• ▢ 1 teaspoon cornflour/corn starch

Instructions

• Preheat oven 180℃ | 356℉. Grease a shallow medium sized round cake tin. Set aside.
• Combine the cream cheese, ricotta, egg, egg whites, and Natvia in a bowl. Beat on low speed until smooth and combined. Add the honey, cornflour, lemon juice, vanilla and cinnamon, beating for a further 2 minutes on low speed until smooth and creamy.
• Pour into prepared pan and bake in the oven for 30-40 minutes, or until just set in the centre.
• While cheesecake is baking, combine all syrup ingredients (except cornflour) in a small saucepan. Bring to a gentle simmer for 5 minutes. Turn off heat and whisk through cornflower until syrup has thicker. Allow to cool.
• When cheesecake is set and top has slightly downed, remove from oven and allow to cool for 15 minutes. Top with syrup and place in fridge for 1 hour to chill.

Nutrition

Calories: 121kcal | Carbohydrates: 11g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 24mg | Sodium: 97mg | Potassium: 112mg | Fiber: 1g | Sugar: 6g | Vitamin A: 204IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 0.4mg

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