Honey Pistachio Baklava Cheesecake

Welcome

Embark on a culinary journey where the rich flavors of baklava meet the creamy, tangy goodness of cheesecake. This dessert layers nutty baklava with velvety cheesecake for an indulgent treat that’s perfect for special occasions. Let’s dive into the recipe!

Ingredients Breakdown

For the Base:

10 sheets phyllo pastry, thawed

2 sticks (approx. 1 cup) unsalted butter, melted

1 cup roasted walnuts

1 cup roasted almonds

1 tsp ground cinnamon

1/4 tsp salt

2 Tbsp melted butter (for nut mixture)

Cheesecake Filling:

500g 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 temperature

250g strained Greek yogurt (or sour cream)

Topping:

1 cup shelled pistachios, coarsely chopped

1 cup honey

1 Tbsp lemon juice

Splash of rosewater

Garnish:

Additional honey, for drizzling

Directions

1. Prepare the Base

Preheat oven to 350°F (175°C).

Line a 8–10-inch springform pan with parchment paper.

Brush each phyllo sheet with melted butter and layer them in the pan, overlapping slightly. Trim any excess.

Bake for 12 minutes or until golden brown.

2. Nut Mixture

In a food processor, pulse roasted walnuts, almonds, cinnamon, and salt until crumbly.

Mix in 2 tablespoons of melted butter and spread this mixture over the baked phyllo crust.

3. Cheesecake Filling

In a mixing bowl, blend cream cheese, sugar, pinch of salt, vanilla, lemon zest, lemon juice, and cornstarch until smooth.

Incorporate the eggs one by one, stirring gently after each addition. Fold in Greek yogurt.

Pour the cheesecake batter over the nut layer, smoothing the top.

4. Bake to Perfection

Place the cheesecake in the oven and bake for 45 minutes, until the top is set and slightly golden.

Turn off the oven, leaving the cheesecake inside for an additional 50 minutes to set without cracking.

Once cooled, refrigerate for at least 4 hours or overnight for the best results.

5. Final Touches

Mix honey, lemon juice, and rosewater. Pour over the cooled cheesecake.

Sprinkle generously with chopped pistachios. Drizzle with extra honey just before serving.

Additional Information

Prep Time: 30 minutes

Cook Time: 1 hour 35 minutes

Total Time: 3 hours 5 minutes (includes cooling time)

Servings: 12

Calories per serving: ~650 kcal

Closing Thoughts

This Honey Pistachio Baklava Cheesecake is a perfect blend of sweet, nutty, creamy, and tangy flavors.

It’s a show-stopping dessert that will definitely impress your guests.

 Happy baking!