Strawberry Swirl Baklava Cheesecake

Name: Strawberry Swirl Baklava Cheesecake
Prep time: 30 min
Cook time: 45 min
Ingredients: 8 sheets of phyllo dough (plus 2 tbsp of melted butter); 1 & 1/2 cups pistachios; 1 & 1/2 cups almonds; 5 tbsp butter, melted and reserved for the crust mixture; Pinch of sea salt; 3 cups California Giant Berries strawberries, diced; 14oz greek yogurt; 7oz cream cheese; 3 eggs; 1/2 cup sugar; 1/3 cup cornstarch; Pinch of sea salt

Prep Time30 min

Cook Time45 min

This Strawberry Swirl Baklava Cheesecake combines the rich, nutty crunch of a phyllo and pistachio-almond crust with the creamy tang of Greek yogurt and cream cheese filling. A vibrant strawberry sauce is swirled throughout, creating a beautifully marbled effect and adding a burst of fruity sweetness. Baked to perfection and chilled until set, this dessert offers a delightful balance of textures and flavors in every bite.

INGREDIENTS

For the Crust:

8 sheets of phyllo dough (plus 2 tbsp of melted butter)
1 & 1/2 cups pistachios
1 & 1/2 cups almonds
5 tbsp butter, melted and reserved for the crust mixture
Pinch of sea salt

For the Strawberry Sauce:

3 cups California Giant Berries strawberries, diced

For the Filling:

14oz greek yogurt
7oz cream cheese
3 eggs
1/2 cup sugar
1/3 cup cornstarch
Pinch of sea salt

DIRECTIONS

- - Preheat the oven to 325°F and line the bottom of a 9” springform pan with parchment paper. Fold each sheet of phyllo dough in half and brush lightly with melted butter. Layer the sheets in the center of the pan, allowing the edges to drape over the sides. Continue layering until the entire pan is lined, ensuring full coverage up the sides. Set aside. In a blender or food processor, pulse the nuts, 5 tablespoons of melted butter, and sea salt until finely ground. Press the mixture evenly into the bottom of the pan over the phyllo dough to form the crust.
- - To make the strawberry swirl, add the strawberries to a saucepan over medium-high heat. Cook for 5-7 minutes, stirring frequently, until the berries break down into a sauce. Transfer to a blender and blend until smooth. Pour into a bowl and set aside.
- - For the cheesecake filling, blend all the ingredients in a blender, food processor, or with a hand mixer until smooth and fluffy. Take half of that filling and add in a few scoops of the strawberry puree and mix well, creating a pink filling. Alternate between pouring the pink mixture and the white mixture over the nut crust, creating a colorful swirling effect. Next, spoon dollops of the strawberry puree over the cheesecake filling, then use a knife or toothpick to swirl it into the batter, creating a marbled effect.
- - Bake for about 40-45 minutes, or until the cheesecake is set with a slight jiggle in the center. Remove from the oven and let cool at room temperature for 1 hour and then refrigerate for 4 hours or overnight. After this time you may slice into the cake and enjoy!