Description

Honey Pistachio Baklava Cheesecake is an irresistible fusion of two beloved desserts: the rich, creamy texture of classic cheesecake and the crunchy, nutty layers of baklava. This unique creation marries sweet honey, crispy phyllo dough, and pistachios with a smooth cheesecake filling, creating a dessert that’s both luxurious and indulgent. Perfect for special occasions or as a show-stopping dessert, this Honey Pistachio Baklava Cheesecake brings together the best of both worlds, combining Middle Eastern flavors with a Western favorite.

Ingredients

For the Base:

– 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

Cheesecake Filling:

– 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)

Topping:

– 1 cup shelled pistachios (unsalted), coarsely chopped
– 1 cup honey
– 1 Tbsp. lemon juice
– Splash of rosewater

Garnish:

– More honey

Instructions

1. Preheat oven to 350°F (175°C). Prepare an 8 to 10-inch springform pan with a layer of trimmed parchment paper on the base.

2. Brush each phyllo sheet with melted butter and layer in the springform pan. Trim overhanging phyllo and bake for 12 minutes until golden.

3. 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.

4. Mix cream cheese, sugar, salt, vanilla, lemon zest and juice, and cornstarch until smooth. Add eggs one at a time, then yogurt. Pour over the nut layer and smooth the top.

5. Bake on the middle rack for 45 minutes until just golden. Turn off the oven and leave the cheesecake inside for another 50 minutes.

6. Cool completely, then top with honey mixed with lemon juice and rosewater, and sprinkle with chopped pistachios.

Enjoy the delightful fusion of baklava and cheesecake with this irresistible dessert!

Notes

Working with Phyllo Dough: Phyllo dough dries out quickly, so keep the unused sheets covered with a damp towel to maintain their pliability. Work quickly when layering and buttering the sheets.
Baking Tip: If the phyllo layers begin to brown too quickly during baking, cover the cheesecake loosely with aluminum foil to prevent over-browning.
Syrup Timing: Make sure the cheesecake is completely cooled before adding the honey syrup. Pouring syrup on a hot cheesecake may cause the phyllo layers to become soggy.
Storage: Store the cheesecake in the refrigerator for up to 3–4 days. If you want to maintain the crispness of the phyllo, store the cheesecake uncovered or very loosely covered with foil.