Description
Pistachio honey baklava cheesecake combines Middle Eastern flavors with classic American dessert craftsmanship. Layers of buttery phyllo, creamy cheesecake, and golden honey create an irresistible treat that sweeps you into a world of sweet, nutty perfection.
Ingredients
Scale
Main Ingredients:
- 32 ounces (907 grams) cream cheese, softened
- 4 large eggs, at room temperature
- 1 cup (240 milliliters) sour cream
- 1 package fillo dough (about 12 sheets)
Sweeteners and Flavorings:
- ½ cup (170 grams) honey
- ½ cup (100 grams) white granulated sugar
- 2 teaspoons vanilla extract
Nuts and Butter:
- 1 cup (145 grams) salted, roasted, shelled pistachios, divided
- ⅓ cup (76 grams) unsalted butter, melted
Additional Serving:
- ¼ cup (85 grams) honey
Instructions
- Ensure the oven is calibrated to 300°F (150°C) and protect the springform pan by encasing its exterior with aluminum foil to prevent water infiltration.
- In a spacious mixing vessel, transform the cream cheese into a velvety smooth texture through vigorous beating.
- Introduce honey, sugar, vanilla extract, and sour cream, blending until a uniform mixture emerges.
- Incorporate eggs methodically, adding each one individually and mixing thoroughly to maintain a consistent batter.
- Fold roasted pistachios into the creamy mixture, distributing the nutty fragments evenly throughout.
- Delicately separate fillo dough layers, brushing each sheet with melted butter to create translucent, golden layers.
- Carefully arrange the buttered fillo sheets within the springform pan, gently pressing to establish a delicate, flaky foundation that contours the pan’s interior.
- Pour the pistachio-infused cheesecake batter into the prepared crust, ensuring an even distribution.
- Scatter remaining pistachios across the surface, creating a decorative and crunchy topping.
- Position the springform pan within a larger baking vessel, filling the surrounding space with hot water until it reaches midway up the pan’s sides.
- Allow the cheesecake to bake for approximately 2 hours, maintaining a consistent temperature.
- After baking, deactivate the oven but leave the cheesecake inside, permitting a gradual cooling process to prevent structural fracturing.
- Refrigerate the cheesecake for a minimum of 12 hours, allowing it to set and develop complex flavors.
- Prior to serving, cascade honey over the chilled dessert, creating an enticing golden drizzle.
- Optional: Garnish with additional roasted pistachios to enhance texture and visual appeal.
Notes
- Dive into a luxurious dessert that marries classic cheesecake with traditional baklava flavors, creating a unique culinary experience.
- Pistachios provide a rich, nutty depth that complements the creamy cheesecake base, while honey adds a delicate sweetness throughout the dessert.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Desserts
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 12
- Calories: 540
- Sugar: 34 g
- Sodium: 300 mg
- Fat: 36 g
- Saturated Fat: 16 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 100 mg