Baklava Pistachio Cheesecake
A delightful fusion of traditional baklava and creamy cheesecake, perfect for any occasion.
Ingredients
For the crust
- 3/4 cup unsalted butter, softened Make sure to soften to room temperature.
- 3/4 cup powdered sugar
- 1/4 teaspoon salt
- 1 3/4 cups all-purpose flour
- 1 cup chopped pistachios For the crust.
For the baklava topping
- 14 oz store-bought filo (phyllo) dough
- 1 cup finely chopped pistachios
- 1/3 cup butter, melted and cooled
- 3 tablespoons white sugar
- 1 teaspoon lemon juice
- 1/4 cup water
- 1/4 cup honey
For the filling
- 24 oz cream cheese Ensure it's at room temperature.
- 1/3 cup honey
- 2 large eggs
- 1 large egg yolk
- 1/2 cup sour cream, 15-20% fat
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Blend the softened butter, powdered sugar, and salt in a bowl until creamy.
- Gradually mix in the flour and chopped pistachios, then press the mixture into a greased 9-inch springform pan.
Crust Baking
- Bake the crust for 10-12 minutes until it is lightly golden.
Baklava Topping
- Layer the filo sheets on a baking sheet, brushing each sheet with melted butter.
- Sprinkle the chopped pistachios mixed with sugar over the layers.
- Drizzle with lemon juice, water, and honey.
- Bake the baklava topping for about 20 minutes until golden.
Filling
- Beat the cream cheese in a bowl until smooth.
- Add honey, eggs, egg yolk, sour cream, and salt and mix until well combined.
- Pour the cheese filling over the cooled crust and top with pieces of baklava.
Final Baking
- Bake for 40-45 minutes until the cheesecake is set.
- Cool completely at room temperature before refrigerating for at least four hours.
Notes
This dessert can be served chilled. Optional garnishes include extra honey or chopped pistachios. Store leftovers covered in the refrigerator for up to 4-5 days.