Baklava Cheesecake? The Baklava Cheesecake Recipe and...
Ingredients
- 60 g Sütaş Butter
- 10 sheets of baklava phyllo dough
- 100 g Antep pistachios
- 1 tablespoon powdered sugar
- ½ glass granulated sugar
- ½ glass water (100 ml)
- 1–2 drops of lemon juice
- 400 g Sütaş Labne
- 1 glass Sütaş Strained Yogurt
- 1 packet vanilla
- 2 tablespoons flour
- 2 eggs
Preparation
- For the syrup, combine the water and sugar in a saucepan and stir.
- Once it starts to boil, add the lemon juice after 10 minutes, let it boil for another 1–2 minutes, then remove from the heat and set aside to cool.
- Melt the Sütaş Butter and grease the bottom of a 19 cm springform pan.
- Brush the baklava phyllo sheets—which you’ve cut into strips—with butter and arrange them in the pan so they hang over the edges. Set aside a few sheets of phyllo for later.
- Pour the pistachios into the pan and sprinkle with powdered sugar.
- Cover the top with the baklava pastry sheets you set aside.
- For the cheesecake, beat the Sütaş Labne Cheese and Sütaş Strained Yogurt in a deep bowl using a mixer.
- Continue beating while adding the eggs, granulated sugar, flour, and vanilla.
- Pour the prepared mixture into the pan. Bake on the bottom rack of a 160 °C oven for about 1 hour.
- After removing it from the oven, drizzle the cooled syrup around the edges of the dessert and decorate the top as desired.
- Let the dessert rest in the refrigerator for at least a few hours—preferably overnight—before serving!
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Recipe Details
- Category: Dessert
- Difficulty: Medium
- Preparation: 20 min
- Cooking: 60 min
- Servings: 5
- Published: 03.08.2026
Recipe Images
Recipe Author
Furkan Yıldız
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