Honey Pistachio Baklava Cheesecake
A delightful dessert that combines the rich flavors of baklava with creamy cheesecake, featuring flaky phyllo pastry, nuts, and honey.
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.
Notes
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. Can also be frozen, wrapped tightly in plastic wrap and then aluminum foil to prevent freezer burn. Ensure cream cheese is at room temperature for 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.