Description
Honey Pistachio Baklava Cheesecake brings together two beloved desserts in a delightful fusion that will make your taste buds dance. Layers of flaky phyllo, creamy cheesecake, and nutty pistachios drizzled with golden honey create a Mediterranean-inspired treat sure to impress your friends and family.
Ingredients
Scale
Main Ingredients:
- 500g cream cheese
- 3 large eggs
- 250g Greek yogurt
- 10 sheets phyllo pastry
- 2 sticks unsalted butter
- 1 cup honey
Supporting Ingredients:
- 1 cup roasted walnuts
- 1 cup roasted almonds
- 1 cup shelled pistachios
- 1 cup granulated sugar
- 1 tablespoon corn starch
Flavoring and Seasoning:
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- Splash of rosewater
Instructions
- Warm your oven to 350°F and line an 8-inch springform pan with parchment paper for easy removal.
- Layer 10 buttered phyllo sheets into the pan, carefully trimming edges for a neat presentation.
- Bake the phyllo base for 12 minutes until it turns a delicate golden color and becomes crisp.
- Blend 1 cup walnuts, 1 cup almonds, 1 tsp cinnamon, and ¼ tsp salt in a food processor until finely ground.
- Drizzle 2 Tbsp melted butter into the nut mixture and pulse until it becomes a cohesive crumb texture.
- Spread the nutty crumb layer evenly across your golden phyllo base.
- Beat 500g cream cheese with 1 cup sugar until your mixture becomes completely smooth and silky.
- Add a pinch of salt, 2 tsp vanilla, 1 Tbsp lemon zest, 1 Tbsp lemon juice, and 1 Tbsp cornstarch to the cream cheese.
- Incorporate 3 room temperature eggs, one at a time, mixing thoroughly after each addition.
- Fold in 250g Greek yogurt until your cheesecake batter is uniform and creamy.
- Pour the batter gently over the nut crumb layer, smoothing the top with a spatula.
- Bake on the middle oven rack for 45 minutes until the surface turns light golden.
- Turn off the oven and let the cheesecake rest inside for another 50 minutes, creating a perfect texture.
- Cool the cheesecake completely at room temperature.
- Whisk 1 cup honey with 1 Tbsp lemon juice and a splash of rosewater.
- Drizzle the honey mixture over the cooled cheesecake.
- Scatter 1 cup coarsely chopped pistachios across the top for a delightful crunch.
Notes
- Check phyllo sheets carefully to prevent tearing and create an even, crisp base for the cheesecake.
- Room temperature ingredients help create a smoother, lump-free cheesecake filling that bakes evenly.
- For a gluten-free version, swap phyllo with gluten-free graham cracker crumbs or almond flour crust.
- Toasting nuts before adding to the recipe enhances their flavor and adds a deeper, richer taste to the cheesecake.
- Prep Time: 20 minutes
- Cook Time: 1 hour 47 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 8
- Calories: 481 kcal
- Sugar: 37 g
- Sodium: 165 mg
- Fat: 33 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.4 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 95 mg