Baklava Rose Cheesecake
Happy Diwali! This show stopping fusion dessert will definitely be a crowd pleaser for all your Diwali Parties! Growing up my mom used to make homemade baklava all the time, and I thought it was an Indian dessert for years! This recipe combines my childhood memories with one of my current favorite flavors, rose. While this Baklava Rose Cheesecake does take time and patience, the end result is worth it!
The baklava crust is made by alternating phyllo sheets and melted honey butter. The nut mixture goes halfway through the sheets. The pistachios can also be replaced with walnuts or pecans. The rose cheesecake filling comes together in less than 10 minutes and once added to the baklava crust, the cheesecake just needs to set overnight!
Baklava Rose Cheesecake
Equipment
- 9 in springform cake pan
- food processor
- hand mixer
Ingredients
Baklava Crust
- 1/2 cup butter
- 1 tbsp honey
- 1 package 9” x 14” Phyllo Sheets (about 18 sheets)
- 1 cup pistachios
- 1/4 cup sugar
- 1 tsp rose water
Rose Cheesecake Filling
- 1 tbsp rose water
- 3/4 cup white chocolate melting wafers
- 1 oz package cream cheese room temperature
- 1/3 cup plain greek yogurt
- pink food coloring
Topping
- 1 tbsp honey
- 2 tbsp chopped pistachio
- dried rose petals
Instructions
Baklava Crust
- Preheat oven to 325 F.
- Combine pistachios, sugar, and rose water in food process and pulse until grainy mixture (not paste).
- Melt stick of butter with honey.
- Brush cake pan with butter and then place one phyllo sheet.
- Brush phyllo sheet with butter and place another sheet. Repeat until half of the sheets remain.
- Evenly spread the nut mixture and then brush with butter.
- Place another phyllo sheet, and alternate with butter for the remainder of the sheets.
- Use a fork to poke holes through the crust to let out air during baking.
- Bake at 350 F for 20-22 minutes until golden brown.
Rose Cheesecake Filling
- Melt the white chocolate wafers with rose water in the microwave at 30 second increments until well combined.
- Combine cream cheese, yogurt, and white chocolate into mixing bowl and use a hand mixer to whip for 5 minutes.
- Add pink food coloring and mix for another 2 minutes.
- Once the Baklava Crust has cooled, pour the rose cheesecake filling.
- Let the cheesecake set overnight and then garnish with chopped pistachios and rose petals.
- Enjoy!
If you make this Baklava Rose Cheesecake, be sure to tag me on Instagram @chandskitchen or Facebook Chand’s Kitchen 🙂 I would love to see your creations!