Barceló Mussanah Resort proudly introduces its signature Baklava Cheesecake, a refined festive dessert created especially for Eid, beautifully blending Middle Eastern heritage with contemporary culinary artistry.
Infused with premium Omani honey, crunchy pistachios, and the delicate essence of Al Jabal Al Akhdhar roses, this indulgent creation delivers a harmonious balance of tradition and elegance in every bite. Thoughtfully crafted for both texture and flavour, the cheesecake stands out as a highlight of the resort’s Eid culinary offerings.
Savour the Signature Baklava Cheesecake at B Lounge, perfectly paired with aromatic saffron ice cream for a truly indulgent Eid experience.
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Ingredients
Cream cheese – 150g
Sugar – 10g
Omani honey – 30ml
Condensed milk – 60ml
Cream – 50ml
Corn flour – 5g
Rose water – 7ml
Pistachios – 50g
Al Jabal Al Akhdhar rose petals – 2g
Filo pastry sheets
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Preparation Method
Step 1: Prepare the Filo Base
Preheat the oven to 180°C. Grease a small baking pan or line it with parchment paper. Layer 4–5 filo sheets, brushing each with melted butter. Press into the base and slightly up the sides. Bake for 8–10 minutes until lightly golden, then cool.
Step 2: Make the Cheesecake Filling
Beat cream cheese and sugar until smooth. Add condensed milk and Omani honey, mixing well. Pour in cream and whisk until combined, then stir in corn flour and rose water.
Step 3: Assemble
Pour the cheesecake mixture over the filo base and sprinkle evenly with crushed pistachios.
Step 4: Bake
Reduce oven temperature to 160°C and bake for 25–30 minutes, until just set. Allow to cool in the oven with the door slightly open.
Step 5: Chill
Refrigerate for at least 3–4 hours, preferably overnight.
Step 6: Garnish & Serve
Decorate with rose petals and extra pistachios. Slice gently and serve chilled.
A passionate artisan, pastry chef at Barceló Mussanah Resort, Kumanan transforms sweet inspirations into memorable experiences. Each dessert he creates goes beyond indulgence — it tells a story, designed to delight the senses and leave a lasting impression.
Executive Chef, Barceló Mussanah Resort, Jeganatha Reddy, brings over two decades of culinary expertise, blending creativity with a strong commitment to locally sourced and sustainable ingredients. For him, cooking is more than a profession — it is a way of life, connecting guests through unforgettable flavours and meaningful dining experiences.
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