Description
Sweet layers of Pistachio Baklava Cheesecake bring Middle Eastern and New York deli traditions together in one delightful dessert. Creamy cheesecake meets crispy phyllo and nutty pistachios for a treat that will make your taste buds dance with pure delight.
Ingredients
Scale
Cake Base:
- 200 g finely ground pistachios
- 1215 layers of filo
- 3 tablespoons clarified butter, melted
- 13 cup unsalted butter, melted
Filling:
- 600 g cream cheese, room temperature
- 3 large eggs, room temperature
- 12 cup heavy cream
- 12 cup caster sugar
- 4 tablespoons granulated sugar
- 4 tablespoons cornstarch
- 1 tablespoon orange blossom essence
- 2 tablespoons pistachios for garnish
Syrup:
- 1 cup granulated sugar
- 12 cup honey
- 34 cup water
- 2 tablespoons lemon juice
- 1 tablespoon orange blossom essence
Instructions
- Gather 12-15 delicate filo sheets and meticulously brush each layer with 3 tablespoons of clarified butter, creating a golden, crispy foundation for your dessert.
- Mix 200 grams of finely ground pistachios with 4 tablespoons granulated sugar and ⅓ cup melted unsalted butter until the mixture becomes a cohesive, fragrant spread.
- Uniformly distribute the pistachio mixture across your buttered filo layers, ensuring an even, nutty base for the cheesecake.
- In a large mixing bowl, whip 600 grams room-temperature cream cheese with ½ cup heavy cream, ½ cup caster sugar, 4 tablespoons cornstarch, and 1 tablespoon orange blossom essence until completely smooth.
- Gently incorporate 3 large room-temperature eggs into the cream cheese mixture, stirring until the batter becomes silky and uniform.
- Pour the creamy cheesecake batter over the pistachio-layered filo, creating a luxurious, even surface.
- Bake the assembled dessert at 325°F for 45-50 minutes, watching for a slight jiggle in the center that indicates perfect doneness.
- Prepare the syrup by combining 1 cup granulated sugar, ½ cup honey, ¾ cup water, 2 tablespoons lemon juice, and 1 tablespoon orange blossom essence in a saucepan.
- Simmer the syrup over medium heat for 10-12 minutes until it reaches a slightly thickened consistency.
- Once the cheesecake has cooled for 15-20 minutes, slowly drizzle the warm syrup across the surface, allowing it to seep into the layers.
- Sprinkle the reserved 2 tablespoons of ground pistachios over the top as a final, elegant garnish.
Notes
- Brush each filo sheet carefully to ensure even butter distribution and crispy layers.
- Toast pistachios briefly before grinding to enhance their nutty flavor and aroma.
- Room temperature ingredients help create a smoother, more consistent cheesecake batter without lumps.
- Allow the cheesecake to cool completely before adding sugar syrup, which prevents soggy layers and helps maintain the dessert’s delicate texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Cheesecakes
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 8 to 10
- Calories: 417 kcal
- Sugar: 31 g
- Sodium: 120 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 110 mg