Description
Honey pistachio baklava cheesecake marries Middle Eastern and American dessert traditions in one luxurious slice. Crunchy phyllo layers, creamy cheesecake, and golden honey create a sophisticated treat you cannot resist.
Ingredients
Scale
Main Ingredients (Cake Base and Filling):
- 16 ounces (454 grams) cream cheese, softened
- 1 cup (240 milliliters) sour cream
- 3 large eggs
- ½ cup (100 grams) granulated sugar
- 1 teaspoon vanilla extract
Crumb and Nut Layers:
- 2 cups (240 grams) graham cracker crumbs
- ½ cup (60 grams) pistachios, finely chopped
- ¼ cup (57 grams) unsalted butter, melted
- 2 tablespoons honey
Syrup and Topping:
- ½ cup (170 grams) honey
- ¼ cup (60 milliliters) water
- ¼ cup (40 grams) additional chopped pistachios for garnish
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and prepare an 8 to 10-inch springform pan with parchment paper, ensuring complete coverage of the bottom and sides.
- Create a delicate phyllo base by carefully layering buttered phyllo sheets, gently pressing each layer to form a crisp, golden foundation.
- Craft a rich nut mixture by finely grinding walnuts, almonds, cinnamon, and salt in a food processor, then mixing with melted butter to create a fragrant, textured layer.
- Evenly distribute the nut mixture across the prebaked phyllo crust, creating a robust and flavorful base for the cheesecake.
- In a large mixing bowl, whip cream cheese until smooth, gradually incorporating sugar, salt, vanilla, lemon zest, and juice, ensuring a silky consistency.
- Gently fold in cornstarch, then add eggs one at a time, mixing carefully to maintain the mixture’s lightness.
- Incorporate yogurt into the cheesecake batter, stirring until fully integrated and producing a creamy, luxurious filling.
- Pour the cheesecake mixture over the nut-covered phyllo base, creating an even layer that reaches the pan’s edges.
- Bake in the preheated oven until the top turns a delicate golden hue and the center maintains a slight wobble.
- Turn off the oven, leaving the cheesecake inside to cool gradually, preventing cracks and ensuring a smooth, velvety texture.
- Prepare a luxurious syrup by combining honey, lemon juice, and rosewater, creating a fragrant and sweet glaze.
- Once completely cooled, generously drizzle the honey syrup over the cheesecake, allowing it to seep into the layers.
- Scatter freshly chopped pistachios across the top, adding a vibrant green color and nutty crunch.
- Finish with an additional honey drizzle just before serving, creating a glossy, inviting presentation that highlights the cake’s complex flavors.
Notes
- Layering delicate phyllo sheets creates a crispy foundation that beautifully contrasts the smooth, rich cheesecake filling.
- Honey and rosewater drizzle adds an elegant Middle Eastern touch, while chopped pistachios bring a delightful crunch.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg