Take all your preferred tastes of buttery, flaky, crispy baklava and smoosh them together with a dreamy cheesecake for the supreme baklava cheesecake bars The outcome is a completely salty-sweet dessert that will impress everybody.
Baklava Cheesecake Bars
If you like baklava and cheesecake independently, simply envision how scrumptious they are when you put them together into a baklava cheesecake. You get all the velvety, luscious, richness of cheesecake AND all the complex, crispy, buttery, nuttiness of baklava. The outcome is just magnificent and I can ensure you will enjoy this. I do not even like regular cheesecake that much, and even I could not stop consuming these.
What are baklava cheesecake bars?
Made with a buttery phyllo dough crust, a thick layer of velvety cheesecake, and a nutty, honey and lemon topping, these baklava cheesecake bars are a stunning assortment of tastes and textures. The crunch of the nuts and the phyllo dough completely offsets the abundant, creaminess of the cheesecake. The honey and lemon in the topping isn’t too overwhelming, however offers a subtle taste to the entire bar. And they’re likewise simply quite to take a look at.
Plus, they’re an enjoyable, special reward to work up to impress difficult to please visitors.
Ingredients for baklava cheesecake bars
You’ll require a reasonable quantity of ingredients to put these cheesecake bars together, however they look and taste method fancier than they must for just requiring 10 ingredients.
- Phyllo Dough
- Butter
- Cream Cheese
- Sour Cream
- Eggs
- Granulated Sugar
- Honey
- Nuts
- Lemon Juice
Tips for making silky smooth cheesecake bars
Despite the fact that cheesecake is quite easy to make, it can take a couple of gos at it to actually comprehend how to get that dreamy texture. Thankfully for you I have actually made countless cheesecakes, so I have all the ideal cheesecake pointers and techniques that will ensure you the baklava cheesecake bars of your dreams.
- Make certain ALL ingredients are at real space temperature level: I can not worry how crucial this is. The cream cheese, eggs, and sour cream needs to all be at real space temperature level in order to beat together into a velvety, clump-free cheesecake. When your ingredients are all the very same soft temperature level you will not need to beat your cheesecake batter for as long, which suggests less air in your batter, which suggests a creamier cheesecake. I advise leaving your ingredients out on the counter for a minimum of 2 hours. I normally do it over night.
- Do not over beat the cheesecake: Over beating the cheesecake triggers air bubbles. And air bubbles suggest something: fractures. Just beat the cheesecake mix up until it’s velvety!
- Do not over bake the cheesecake: The last thing you desire is an over baked cheesecake. It ends up being rubbery and unfortunate. Just bake the cheesecake up until it is simply embeded in the middle– about 55 minutes!
How to save your baklava cheesecake bars
These baklava cheesecake bars never ever last long in my home, however if you have leftovers you remain in luck. These cheesecake bars remain delicious for DAYS. As long as you save them firmly covered in the refrigerator, these bars will remain fresh for as much as 7 days! By day 5, the phyllo dough crust does begin to get a little less crisp, however they are still completely scrumptious. I believe they’re finest consumed on day 2 of making them since the tastes actually settle in, however the crust remains crisp and fresh.
Pleased baking, my good friends!
XXX
Take all your preferred tastes of buttery, flaky, crispy baklava and smoosh them together with a dreamy cheesecake for the supreme baklava cheesecake bars. The outcome is a completely salty-sweet dessert that will impress everybody.
-
Preparation Time:
20 minutes -
Prepare Time:
thirty minutes -
Overall Time:
2 hours -
Yield:
16 portions 1 x -
Classification:
dessert -
Technique:
oven -
Food:
american
-
Preparation Time:
20 minutes -
Prepare Time:
thirty minutes -
Overall Time:
2 hours -
Yield:
16 portions 1 x -
Classification:
dessert -
Technique:
oven -
Food:
american
Scale:
- Preparation Time: 20 minutes
- Prepare Time: thirty minutes
- Overall Time: 2 hours
- Yield: 16 portions 1 x
- Classification: dessert
- Technique: oven
- Food: american
Ingredients
- 6 sheets phyllo dough, thawed
- 1/4 cup butter, melted (I utilized salted, however saltless works too!)
- 16 ounces cream cheese ( 2 obstructs), rom temperature level
- 1/3 cup sour cream
- 2 eggs, space temperature level
- 2/3 cup granulated sugar
- 2 Tablespoons honey
for the baklava topping
- 1/2 cup honey
- 3/4 cup water
- 1 cup pistachios, carefully sliced
- 1 cup walnuts, carefully sliced
- 1 Tablespoon lemon juice
- 1/4 teaspoon salt
Guidelines
- Preheat the oven to 325 ° F and line a 9 inch square pan with parchment paper on all sides. Reserve.
- Cut one sheet of phyllo dough to suit your pan (this was practically completely a half sheet of phyllo dough for me!) and lay in ready pan. Brush with the melted butter, and cut and layer the next piece. Repeat up until you have 12 layers of phyllo dough in your pan.
- Location in the oven to blind bake for 15 minutes or up until golden brown.
- While the crust blind bakes, make the cheesecake. Whip the softened cream cheese, space temperature level sour cream, honey, and granulated sugar together in a stand mixer with the paddle accessory up until smooth and velvety, about 1 minute. Include the vanilla extract and after that the eggs one at a time, beating up until simply integrated. Do not over mix.
- Put the cheesecake batter over the crust. Drop the pan on the counter a couple of times to eliminate any air bubbles.
- Thoroughly position the cheesecake bars in the center rack of the oven and bake for 40 minutes, turning the cheesecake midway. Do not over bake! The cheesecake will still be shaky in the center, however this is proper!
- Once the cheesecake bars are done, switch off the oven and unlock to the oven a little. Leave the cheesecake in the shut off oven for an hour to enable the cheesecake to cool off slowly.
- While the cheesecake cools, make the baklava topping. In a heavy bottom sauce pan over medium heat, integrate the honey and water and cook up until thick and decreased by about half. You’ll understand it’s done when the mix has actually thickened and will coat the back of a spoon.
- Get rid of from the heat and include the nuts, lemon juice, and salt. Stir to integrate.
- Put the topping over the top of the cheesecake bars, spreading it into an even layer. Cover the cheesecake bars with tinfoil and location it in the refrigerator to set over night.
- When all set to serve, slice into 8 squares for huge pieces of 16 for smaller sized pieces. Take pleasure in!
Keywords: baklava cheesecake bars
