why make this recipe
Honey Pistachio Baklava Cheesecake is the perfect blend of classic flavors and textures. It combines the sweet, nutty taste of baklava with the creamy, rich qualities of cheesecake. This dessert is not only impressive but also brings a sense of comfort and indulgence. Whether you’re celebrating a special occasion or just looking to treat yourself, this cheesecake will surely delight your taste buds.
how to make Honey Pistachio Baklava Cheesecake
Ingredients:
- 10 sheets of phyllo pastry (thawed)
- Approx. 2 sticks unsalted butter, melted
- 1 cup roasted walnuts
- 1 cup roasted almonds
- 1 tsp. ground cinnamon
- 1/4 tsp. salt
- 2 Tbsp. melted butter
- 500g (2 pages) cream cheese, room temperature
- 1 cup granulated sugar
- Pinch of salt
- 2 tsp. vanilla extract
- 1 Tbsp. lemon zest
- 1 Tbsp. lemon juice
- 1 Tbsp. corn starch
- 3 large eggs, room temp.
- 250g strained Greek yogurt (or sour cream)
- 1 cup shelled pistachios (unsalted), coarsely chopped
- 1 cup honey
- 1 Tbsp. lemon juice
- Splash of rosewater
- More honey
Directions:
- Preheat your oven to 350°F (175°C). Prepare an 8 to 10-inch springform pan by placing a layer of trimmed parchment paper at the bottom.
- Brush each sheet of phyllo pastry with melted butter and layer them in the springform pan. Trim any overhanging phyllo and bake for about 12 minutes until golden.
- In a food processor, pulse walnuts, almonds, cinnamon, and salt until they are crumbly. Add melted butter and mix well. Spread this nut mixture evenly over the baked phyllo base.
- In a bowl, mix cream cheese, sugar, salt, vanilla, lemon zest, lemon juice, and cornstarch until smooth. Add eggs one at a time, mixing well, then gently fold in the yogurt. Pour this creamy mixture over the nut layer and smooth the top.
- Bake the cheesecake on the middle rack for 45 minutes, or until just golden. After that, turn off the oven and leave the cheesecake inside for an additional 50 minutes to cool gradually.
- Once cooled completely, top the cheesecake with a mixture of honey, lemon juice, and rosewater. Finally, sprinkle the chopped pistachios over the top. Enjoy your delightful fusion of baklava and cheesecake!
how to serve Honey Pistachio Baklava Cheesecake
Serve this cheesecake chilled or at room temperature. For an extra touch, drizzle more honey over each slice before serving. You can also add a dollop of whipped cream or a scoop of vanilla ice cream on the side for a deliciously rich experience.
how to store Honey Pistachio Baklava Cheesecake
Store any leftovers in an airtight container in the refrigerator. This cheesecake can last up to a week. For best results, try to consume it within a few days for optimal freshness and flavor.
tips to make Honey Pistachio Baklava Cheesecake
- Make sure your cream cheese is at room temperature for a smoother consistency.
- Be careful when handling the phyllo pastry, as it can dry out quickly. Cover the unused sheets with a damp cloth.
- For extra flavor, toast the nuts lightly before adding them to the mixture.
variation
You can try adding different nuts, such as pecans or hazelnuts, to change the flavor profile. Alternatively, consider drizzling chocolate sauce or adding a hint of cardamom for a unique twist.
FAQs
1. Can I use a different type of cheese instead of cream cheese?
Yes, you can use mascarpone or ricotta cheese, but the texture and flavor will differ slightly.
2. How can I tell if the cheesecake is done baking?
The cheesecake should have a slight jiggle in the center when you take it out of the oven, and the edges should be set.
3. Can I freeze this cheesecake?
Yes, you can freeze the cheesecake. Wrap it well in plastic wrap and foil to prevent freezer burn. Thaw it in the refrigerator when ready to enjoy.
Honey Pistachio Baklava Cheesecake
Ingredients
For the crust
- 10 sheets sheets of phyllo pastry (thawed)
- 2 sticks unsalted butter, melted
For the nut layer
- 1 cup roasted walnuts
- 1 cup roasted almonds
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 2 Tbsp melted butter
For the cheesecake filling
- 500 g cream cheese, room temperature
- 1 cup granulated sugar
- 1 pinch salt
- 2 tsp vanilla extract
- 1 Tbsp lemon zest
- 1 Tbsp lemon juice
- 1 Tbsp corn starch
- 3 large eggs, room temp.
- 250 g strained Greek yogurt (or sour cream)
For the topping
- 1 cup shelled pistachios (unsalted), coarsely chopped
- 1 cup honey
- 1 Tbsp lemon juice
- 1 splash rosewater
- to taste More honey
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare an 8 to 10-inch springform pan by placing a layer of trimmed parchment paper at the bottom.
- Brush each sheet of phyllo pastry with melted butter and layer them in the springform pan. Trim any overhanging phyllo and bake for about 12 minutes until golden.
- In a food processor, pulse walnuts, almonds, cinnamon, and salt until they are crumbly. Add melted butter and mix well. Spread this nut mixture evenly over the baked phyllo base.
Baking the cheesecake
- In a bowl, mix cream cheese, sugar, salt, vanilla, lemon zest, lemon juice, and cornstarch until smooth. Add eggs one at a time, mixing well, then gently fold in the yogurt. Pour this creamy mixture over the nut layer and smooth the top.
- Bake the cheesecake on the middle rack for 45 minutes, or until just golden. After that, turn off the oven and leave the cheesecake inside for an additional 50 minutes to cool gradually.
- Once cooled completely, top the cheesecake with a mixture of honey, lemon juice, and rosewater. Finally, sprinkle the chopped pistachios over the top.
