A few notes from my research:
- A thick layer of filo on the top doesn’t seem to work out too well. When you put your fork through it the entire thing folds up like a hotel cot;
- If possible, cut back on the calories, fat, and the guilt without compromising the taste;
- Make it simple- I don’t have time in my day for an 8-hour prepping and baking and babysitting of cheesecake. Do you?
Here’s the skinny:
- Creamy and rich vanilla cheesecake sandwiched between crushed buttery baklava is the way to go as far as I’m concerned;
- I’ve lightened things up a bit by substituting the typical cheesecake indredient sour cream with delicous Chobani Vanilla Blended Non-Fat Greek Yogurt;
- The food processor does all the work. Only one pan for bake. No need to place the cheesecake in a roasting pan with boiling water in the oven. (“Greek Made Simple”… remember?)
These puppies are rich and creamy, decadent and delicious. The addition of Greek Yogurt makes these wedges tangy and tart. It’s a healthy cheesecake, so go ahead and have another 2 or 8 pieces.
P.S.: I’ve cut these into wedges, instead of bars to keep with the tradition of how I typically cut baklava.
P.P.S.: I’m so happy about these Baklava Cheesecake Wedges I can barely stand it.
- 1 cup graham cracker crumbs
- 1 cup crumbled baklava (I keep leftover baklava in the freezer for recipes like this!)
- 6 tablespoons butter, melted
- 1 cup Vanilla Blended Non-Fat Greek Yogurt (I used Chobani)
- 8 ounces cream cheese, room temperature
- 3 eggs
- 3 tablespoons flour
- Crumbled baklava for topping
- Preheat oven to 325°.
- Line a 8x8 inch square baking dish with parchment paper, making sure the paper hangs over the sides enough to lift the cheesecake out in the end.
- In a food processor, crumble graham crackers and baklava pieces until fine. In a small bowl, combine with melted butter.
- Firmly press the mixture into the lined dish. Bake at 325° for 10-14 minutes until the crust is golden. Set aside.
- In a food processor combine the Chobani Vanilla Blended Non-Fat Greek Yogurt, cream cheese eggs and flour until smooth.
- Pour the mixture into the baked crust and bake until the edges are firm, about 30-35 minutes.
- Cool the cheesecake on a wire rack for 20-30 minutes. Cover and refrigerate overnight.
- When ready to serve, remove the cheesecake from the pan by gently lifting the parchment up.
- Place on a cutting board, slice into triangles (see video below) and top with crumbled baklava pieces.
This recipe is inspired by Chobani’s Strawberry Cheesecake Bars recipe.
I was invited by Chobani to participate in the #MadeWithChobani project to create a unique, healthy recipe using Chobani Yogurt as a key ingredient. I was not compensated by Chobani to write this entry or create this recipe.
©2015 by Alexandra Salidas Roll, Figs & Feta, LLC.
Recipe and photos by Alexandra Salidas Roll of Figs & Feta, LLC. Please do not reprint this recipe without permission. If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source. Thank you!
If you make this recipe, please snap a photo and hashtag it #FIGSANDFETA and #GREEKMADESIMPLE. I’d love to see it!