Honey Pistachio Baklava Cheesecake (Print Version)
A creamy pistachio dessert with honey, phyllo, and a hint of rosewater.
# Ingredients:
→ Base
01 -
10 sheets phyllo pastry, thawed
02 -
225g unsalted butter, melted
03 -
1 cup roasted walnuts
04 -
1 cup roasted almonds
05 -
1 tsp ground cinnamon
06 -
1/4 tsp salt
07 -
2 tbsp melted butter
→ Cheesecake Filling
08 -
500g cream cheese, room temperature
09 -
1 cup granulated sugar
10 -
Pinch of salt
11 -
2 tsp vanilla extract
12 -
1 tbsp lemon zest
13 -
1 tbsp lemon juice
14 -
1 tbsp cornstarch
15 -
3 large eggs, room temperature
16 -
250g strained Greek yogurt or sour cream
→ Topping
17 -
1 cup shelled pistachios, unsalted, coarsely chopped
18 -
1 cup honey
19 -
1 tbsp lemon juice
20 -
Splash of rosewater
→ Garnish
21 -
Additional honey
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Line an 8 to 10-inch springform pan with trimmed parchment paper on the base.
02 -
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.
03 -
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.
04 -
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.
05 -
Bake on the middle rack for 45 minutes until just golden. Turn off the oven and leave the cheesecake inside for another 50 minutes.
06 -
Cool completely, then top with honey mixed with lemon juice and rosewater, and sprinkle with chopped pistachios.
# Notes:
01 -
Ensure ingredients like phyllo pastry and cream cheese are brought to room temperature for optimal texture.