Strawberry Swirl Baklava Cheesecake
Strawberry Swirl Baklava Cheesecake is a high in protein dessert made with greek yogurt and pistachios.
Strawberry Swirl BAKLAVA CHEESECAKE!
Oh, and did I mention it’s high-protein?
Happy Valentine’s Day to us!!
And you know we had to go all out with a stunning, swirl-filled, flavor-packed work of art for this holiday.
A luscious, flavor-packed strawberry cheesecake with the dreamiest pink marbling, a high-protein Greek yogurt filling, and a flaky, pistachio-studded phyllo crust that brings all the baklava vibes.
And it all starts with our California Giant Berries Strawberry swirl! Whenever I want to lean on more natural sweetness in a recipe, with a touch of beauty (hello pink marbling), I turn to California Giant Berries. Just stew them down, blitz them up, and you’ve got the perfect swirl to take this cheesecake to another level.
And you guys, the filling is *mostly* Greek yogurt - making it light, fluffy, and packed with protein!
And to take it over the top, we’ve got a phyllo dough + pistachio crust for that signature baklava crunch - flaky, buttery, PERFECTION.
A Big Thank You To California Giant Berry Farms For Partnering With Us On This Delicious Recipe Video! Your Support Means The World And I’m So Glad We’re Able To Showcase Just How Delicious Your Berries Are All Year Long!
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
1-2 tbsp honey, optional
For the Filling:
14oz greek yogurt
7oz cream cheese
3 eggs
1/2 cup sugar
1/3 cup cornstarch
Pinch of sea salt
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 and honey 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!
