Honey Pistachio Baklava Cheesecake
A delightful fusion of creamy cheesecake and flaky baklava, adorned with honey and pistachios. Perfect for impressing guests or indulging in a sweet treat.
Ingredients
Phyllo Pastry Base
- 10 sheets phyllo pastry, thawed Provides that signature flaky texture.
- 2 sticks unsalted butter, melted Adds richness and helps crisp up the phyllo layers.
Nut Mixture
- 1 cup roasted walnuts Adds depth of flavor.
- 1 cup roasted almonds Provides nutty goodness.
- 1 tsp ground cinnamon For a cozy flavor.
- 1/4 tsp salt Balances flavors.
- 2 Tbsp melted butter For combining the nut mixture.
Cheesecake Filling
- 500 g cream cheese, room temperature Key for creamy texture.
- 1 cup granulated sugar For sweetness.
- 1 pinch salt Enhances flavor.
- 2 tsp vanilla extract Adds a subtle sweetness.
- 1 Tbsp lemon zest Balances sweetness.
- 1 Tbsp lemon juice Elevates flavors.
- 1 Tbsp corn starch Stabilizes the filling.
- 3 large eggs, room temperature Essential for texture.
- 250 g strained Greek yogurt Adds creaminess and tang.
Topping
- 1 cup shelled pistachios, coarsely chopped Adds crunch and color.
- 1 cup honey For drizzling.
- 1 Tbsp lemon juice Balances honey's sweetness.
- splash rosewater Optional, adds floral note.
Instructions
Preparation
- Preheat oven to 350°F (175°C).
- Prepare an 8 to 10-inch springform pan with a layer of trimmed parchment paper on the base.
Phyllo Layers
- Brush each phyllo sheet with melted butter and layer in the springform pan, trimming overhanging edges.
- Bake for 12 minutes until golden.
Nut Mixture
- Pulse walnuts, almonds, cinnamon, and salt in a food processor until crumbly.
- Add melted butter and combine. Spread the nut mixture over the baked phyllo base.
Cheesecake Filling
- Mix cream cheese, sugar, salt, vanilla, lemon zest, lemon juice, and cornstarch until smooth.
- Add eggs one at a time, then mix in Greek yogurt.
- Pour over the nut layer and smooth the top.
Baking
- Bake on the middle rack for 45 minutes until golden.
- Turn off the oven and let the cheesecake cool inside for another 50 minutes.
Final Touches
- Once completely cool, mix honey, lemon juice, and rosewater. Drizzle this over the cheesecake.
- Sprinkle chopped pistachios on top.
Notes
Allow the cheesecake to chill overnight if possible for the flavors to meld. Store leftovers in an airtight container for up to a week.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 9gFat: 28gSaturated Fat: 15gSodium: 210mgFiber: 2gSugar: 25g
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