Description
Honey Pistachio Baklava Cheesecake is a dessert that merges the creamy decadence of cheesecake with the crunchy texture of baklava.
Ingredients
Scale
- 1 package of phyllo dough
- 1 stick of unsalted butter, melted
- 1 cup of coarsely chopped pistachios
- 1 cup of walnuts, finely chopped
- ½ cup of almonds, finely chopped
- 1 teaspoon of cinnamon
- Pinch of salt
- 1 package (16 oz) of cream cheese, softened
- 1 cup of granulated sugar
- 3 large eggs
- 1 teaspoon of vanilla extract
- 2 tablespoons of lemon juice
- 1 tablespoon of cornstarch
- ½ cup of yogurt or sour cream
- ¼ cup of honey
- 1 tablespoon of rosewater (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line the bottom of your springform pan with parchment paper. Brush individual phyllo sheets with melted butter and place it in the pan, over 8-10 sheets for a sturdy base. Bake for about 12 minutes until golden and slightly crisp.
- Prepare the nut layer: In a food processor, mix walnuts, almonds, chopped pistachios, cinnamon, and salt. Pulse until crumbly but not over-processed. Combine with melted butter, spread over baked phyllo dough.
- For the cheesecake filling, beat softened cream cheese with sugar until smooth. Add eggs one at a time, mixing between additions. Incorporate vanilla extract, lemon juice, cornstarch, and yogurt. Ensure the mixture is creamy.
- Pour the cheesecake filling over the nut mixture and bake for about 45 minutes. Turn off the oven, let the cake rest for 50 minutes inside, then cool to room temperature before refrigerating for at least 4 hours or overnight.
- Make the honey syrup by simmering honey with lemon juice and rosewater until thickened. Drizzle over the chilled cheesecake before serving.
Notes
Allow the cream cheese to reach room temperature for a smoother filling. Chill the cheesecake well to help it hold its shape when served.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
Nutrition
- Calories: 350 kcal
- Sodium: 180 mg
- Protein: 7 g