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A slice of baklava cheesecake topped with chopped nuts and honey syrup, featuring a crispy phyllo pastry crust on a ceramic plate.

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
Cook Time 1 hour 15 minutes
Chill 7 hours 30 minutes
Total Time 9 hours 15 minutes
Servings: 12
Course: Dessert
Cuisine: Californian, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

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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