Honey Pistachio Baklava Cheesecake
A delightful cheesecake that combines the rich flavors of baklava with creamy cheesecake, topped with honey and pistachios for a perfect dessert.
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.
Notes
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. 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. 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.