Baklava Cheesecake with Manuka Honey

This cheesecake layers cinnamon-spiced walnuts and pistachios between sheets of phyllo, baked over a ricotta filling with orange zest, then finished with a drizzle of Manuka honey.

Why You'll Love Baklava Cheesecake with Manuka Honey

Ten sheets of phyllo, brushed layer by layer with olive oil, bake up crisp around a filling of strained ricotta, eggs, and orange zest. The walnut-pistachio-cinnamon mix adds crunch, and Manuka honey finishes it with floral sweetness.

Tips and Tricks

• Strain ricotta cheese well to avoid watery batter and ensure creaminess.
• Use room temperature eggs for the smoothest batter.
• Chill fully to let flavors meld and cheesecake set perfectly.

Variations

• Swap pistachios with almonds or pecans for different nutty notes.
• Add ground cardamom to the nut mix for warming spice.
• Drizzle melted dark chocolate over the top for extra decadence.

Substitutions

• Mix mascarpone with ricotta for richer texture.
• Replace honey with agave or maple syrup (flavor will differ).
• Use filo cups for individual mini cheesecakes.

Best Served With

• Fresh berries or berry compote
• Strong coffee or Turkish coffee
• Crisp dessert wine or late harvest Riesling
• Lightly sweetened whipped cream

How to Store Leftovers

• Store covered in the fridge up to 4 days. Can be frozen up to 1 month, thaw overnight before serving.

Common Questions

Baklava Cheesecake with Manuka Honey

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A stunning fusion of crispy phyllo and spiced nuts layered with light ricotta cheesecake, finished with a drizzle of rich Manuka honey. It's rich, textured, and bursting with flavor.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Chill 7 hours hrs 30 minutes mins

Total Time 9 hours hrs 15 minutes mins

Servings: 12

Course: Dessert

Cuisine: Californian, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Phyllo Crust

• Extra virgin olive oil for brushing
• ⅓ cup walnuts chopped
• ⅓ cup pistachios chopped
• 2 tablespoon sugar
• 1 teaspoon ground cinnamon
• 10 sheets phyllo dough thawed

Ricotta Filling

• 3 lbs whole milk ricotta cheese strained
• 8 eggs room temperature
• 1 ¼ cups sugar
• 1 teaspoon vanilla extract
• 1 large orange zested

To Finish

• 1 large orange zested
• ⅓ cup Manuka honey
• Extra chopped walnuts and pistachios for garnish

Equipment

• 10-inch springform pan
• Small Mixing Bowls
• Standing mixer with paddle attachment (or hand mixer)
• Large sheet pan

Method

 

1. Preheat oven to 350°F. Brush inside of a 10-inch springform pan with olive oil. Place pan on a large sheet pan.
2. In a small bowl, mix walnuts, pistachios, 2 tablespoon sugar, and cinnamon. Set aside.
3. Lay two phyllo sheets in the pan, pressing gently on bottom and sides. Brush with olive oil, including overhang. Repeat layering 3 sheets, brushing with oil, then sprinkle nut mixture evenly over phyllo. Top with remaining phyllo sheets, brushing each layer with olive oil.
4. In a standing mixer bowl, combine ricotta, eggs, 1 ¼ cups sugar, vanilla, and half the orange zest. Mix on low 1-2 minutes, then medium-low for 10 minutes until fluffy. (Use low speed if hand-mixing.)
5. Pour batter into the phyllo-lined pan.
6. Bake for 1 to 1 ½ hours until top and phyllo are golden and the cheesecake mostly set but still slightly jiggly in the center.
7. Cool on wire rack for 1-2 hours, then chill in fridge at least 6 hours.
8. Trim excess phyllo overhang and use pieces to garnish top with chopped nuts and remaining orange zest. Drizzle generously with Manuka honey.

Notes

Storage: Keeps covered in the fridge for up to 5 days. The phyllo softens over time but stays plenty good, if you want it crisp again, a few minutes in a low oven brings some crackle back before serving.

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