Greek Lemon-Lavender Baklava Cheesecake with Honey Syrup
This dessert is a delightful blend of creamy cheesecake, flaky baklava, and a touch of Greek tradition with a lemon-lavender twist, all drizzled in a rich honey syrup.
Preparation
Get these tasks done before you start cooking.
Preparing the Crust
- 1
Preheat oven
Preheat the oven to 350°F (175°C).
- 2
Combine crust ingredients
Mix graham cracker crumbs with melted butter and walnuts until combined.
- 3
Form crust
Press the mixture into the bottom of a 9-inch springform pan.
Making the Cheesecake Filling
- 1
Beat cream cheese and sugar
Beat cream cheese and sugar until smooth.
Tip: Ensure the mixture is smooth to avoid a lumpy texture. Allow cream cheese to reach room temperature before mixing.
- 2
Incorporate eggs
Add eggs one at a time, beating well after each addition.
- 3
Add flavorings
Mix in vanilla extract, lemon zest, and ground lavender.
How to Make Greek Lemon-Lavender Baklava Cheesecake with Honey Syrup
Total time: 8 h · Yields 12 servings
- 1
Bake cheesecake
Pour the filling over the crust and bake for 50 minutes.
- 2
Prepare baklava layers
Layer 4 phyllo sheets, brushing each with butter. Spread nut mixture, repeat.
- 3
Make honey syrup
Combine all syrup ingredients in a saucepan, bring to boil, then simmer for 5 minutes.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Can I make this ahead?
Yes, prepare the day before and keep refrigerated until serving.
What can I substitute for the nuts?
Substitute seeds like sunflower or pumpkin for a nut-free alternative.
Can I use dried lavender if fresh isn't available?
Yes, just use half the amount as dried lavender is more potent.
How do I prevent the phyllo from drying out?
Keep unused phyllo covered with a damp cloth while working.
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