Baklava Cheesecake

Makes 1 large cake


  • 250g (1 cups) caster sugar
  • 185ml (¾ cup) water
  • 125ml (½ cup) runny honey
  • 2.5ml (½ tsp) ground cinnamon
  • 50g blanched almonds, toasted in the oven
  • 100g pecan nuts, walnuts or skinned hazelnuts
  • 10 sheets phyllo pastry
  • 125g butter, melted
  • 2 x 250g tubs cream cheese
  • 250ml (1 cup) sour cream
  • 3 extra-large eggs
  • 5ml (1 tsp) vanilla essence


  1. Combine 100g ( cup) of the caster sugar with the water, honey and cinnamon in a pot over medium heat. Stir until the sugar dissolves. Simmer for 15 minutes until reduced and thickening. Set aside to cool. Chop all the nuts finely in a food processor. Add the nuts to the syrup. Reserve the rest of the syrup for serving
  2. Line the base and sides of a 25cm springform cake tin with baking paper, with the edges hanging over the sides. Brush a sheet of phyllo pastry with melted butter and fold in half lengthways. Line the cake tin with this, with the edges of the phyllo hanging over the sides. Repeat with the remaining phyllo sheets.
  3. Beat the remaining caster sugar with the cream cheese, sour cream and eggs. Add the vanilla and mix till smooth. Pour half the cream cheese mixture over the phyllo pastry. Top with half the nutty syrup mixture. Add the remaining cream cheese, then the remaining nutty syrup. Fold the overhanging phyllo inwards, forming a raised crust.
  4. Bake for 60-70 minutes in a preheated oven of 170 degrees C until just set in the centre but still wobbly. Turn off the oven, open the door and allow the cheesecake to cool completely. Cover and refrigerate overnight.  Serve at room temperature.