Honey Pistachio Baklava Cheesecake
Honey Pistachio Baklava Cheesecake
Introduction
Honey Pistachio Baklava Cheesecake is a delightful dessert that combines the rich flavors of baklava with the creamy texture of cheesecake. This delicious treat features layers of flaky phyllo pastry, nuts, and honey, topped with a cheesecake filling that is sure to satisfy your sweet cravings. Whether you are hosting a special occasion or just looking for a sweet indulgence, this cheesecake will surely impress everyone!
Why Make This Recipe
This recipe offers a unique twist on traditional cheesecake by introducing elements from baklava. The crispy phyllo pastry and nutty filling add a wonderful texture contrast to the smooth and creamy cheesecake layer. The sweetness from the honey and hint of rosewater enhances the flavors, making it a perfect dessert for gatherings or family dinners. Plus, it’s a delightful way to enjoy the beloved baklava flavors in a new form!
How to Make Honey Pistachio Baklava Cheesecake
Making Honey Pistachio Baklava Cheesecake is easier than it may seem. Here’s a straightforward guide to help you create this decadent dessert step by step.
Ingredients:
- 10 sheets phyllo pastry, thawed
- 225g unsalted butter, melted
- 1 cup roasted walnuts
- 1 cup roasted almonds
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 2 tbsp melted butter
- 500g 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 cornstarch
- 3 large eggs, room temperature
- 250g strained Greek yogurt or sour cream
- 1 cup shelled pistachios, unsalted, coarsely chopped
- 1 cup honey
- 1 tbsp lemon juice
- Splash of rosewater
- Additional honey for serving
Directions:
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Prepare the base: Preheat the oven to 350°F (175°C). Line an 8 to 10-inch springform pan with trimmed parchment paper on the base.
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Bake the phyllo layers: Brush each phyllo sheet with melted butter and layer them in the springform pan. Trim any overhanging phyllo and bake for 12 minutes until golden.
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Prepare the nut mixture: Pulse walnuts, almonds, cinnamon, and salt in a food processor until crumbly. Add melted butter and combine. Spread this nut mixture over the baked phyllo base.
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Make the cheesecake filling: Mix cream cheese, sugar, salt, vanilla, lemon zest, lemon juice, and cornstarch until smooth. Add eggs one at a time, then the yogurt. Pour this over the nut layer and smooth the top.
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Bake the cheesecake: Bake on the middle rack for 45 minutes until just golden. Turn off the oven and leave the cheesecake inside for another 50 minutes.
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Cool and add topping: Cool completely. Then, top with honey mixed with lemon juice and rosewater, and sprinkle with chopped pistachios.
How to Serve Honey Pistachio Baklava Cheesecake
Serve the cheesecake chilled, sliced into pieces. Drizzle with additional honey if desired and garnish with extra pistachios on top for a beautiful presentation. It pairs wonderfully with a cup of coffee or tea!
How to Store Honey Pistachio Baklava Cheesecake
Store any leftover cheesecake in an airtight container in the refrigerator. It should last for up to 5 days. You can also freeze it for longer storage, but be sure to wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn.
Tips to Make Honey Pistachio Baklava Cheesecake
- Ensure your cream cheese is at room temperature for a smooth filling.
- Don’t rush the cooling process; let it cool completely before adding the topping.
- Use fresh, high-quality honey for the best flavor.
Variation
You can experiment with different nuts or add spices like cardamom for extra flavor. If you prefer a fruitier taste, consider adding a layer of fruit preserves under the cheesecake filling.
FAQs
1. Can I make this cheesecake ahead of time?
Yes! You can make it a day in advance and store it in the fridge until ready to serve.
2. Is it possible to use different nuts?
Absolutely! Feel free to use your favorite nuts, such as pecans or cashews.
3. Can I omit the rosewater?
Yes, if you don’t have rosewater or prefer not to use it, you can simply leave it out. The cheesecake will still taste delicious!
Enjoy this delightful Honey Pistachio Baklava Cheesecake with family and friends, and savor the unique blend of flavors!
Honey Pistachio Baklava Cheesecake
Ingredients
Phyllo Pastry Base
- 10 sheets phyllo pastry, thawed
- 225 g unsalted butter, melted
Nut Mixture
- 1 cup roasted walnuts
- 1 cup roasted almonds
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 2 tbsp melted butter
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 cornstarch
- 3 large eggs, room temperature
- 250 g strained Greek yogurt or sour cream
Topping
- 1 cup shelled pistachios, unsalted, coarsely chopped
- 1 cup honey
- 1 tbsp lemon juice
- 1 splash rosewater
- to taste Additional honey for serving
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line an 8 to 10-inch springform pan with trimmed parchment paper on the base.
Bake the Phyllo Layers
- Brush each phyllo sheet with melted butter and layer them in the springform pan. Trim any overhanging phyllo and bake for 12 minutes until golden.
Prepare the Nut Mixture
- Pulse walnuts, almonds, cinnamon, and salt in a food processor until crumbly. Add melted butter and combine. Spread this nut mixture over the baked phyllo base.
Make the Cheesecake Filling
- Mix cream cheese, sugar, salt, vanilla, lemon zest, lemon juice, and cornstarch until smooth. Add eggs one at a time, then the yogurt. Pour this over the nut layer and smooth the top.
Bake the Cheesecake
- Bake on the middle rack for 45 minutes until just golden. Turn off the oven and leave the cheesecake inside for another 50 minutes.
Cool and Add Topping
- Cool completely. Then, top with honey mixed with lemon juice and rosewater, and sprinkle with chopped pistachios.
