07/07/2024
Honey Pistachio Baklava Cheesecake
Ingredients:
For the Base:
- 10 sheets of phyllo pastry (thawed)
- Approx. 2 sticks unsalted butter, melted
- 1 cup roasted walnuts
- 1 cup roasted almonds
- 1 tsp. ground cinnamon
- 1/4 tsp. salt
- 2 tbsp. melted butter
Cheesecake Filling:
- 500g (2 packages) 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. cornstarch
- 3 large eggs, room temp.
- 250g strained Greek yogurt (or sour cream)
Topping:
- 1 cup shelled pistachios (unsalted), coarsely chopped
- 1 cup honey
- 1 tbsp. lemon juice
- Splash of rosewater
Garnish:
- Additional honey
Directions:
1. Preheat the oven to 350°F (175°C). Line an 8 to 10-inch springform pan with trimmed parchment paper on the base.
2. 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.
3. 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.
4. 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.
5. Bake on the middle rack for 45 minutes until just golden. Turn off the oven and leave the cheesecake inside for another 50 minutes.
6. Cool completely, then top with honey mixed with lemon juice and rosewater, and sprinkle with chopped pistachios.
7. Savor the divine fusion of baklava and cheesecake with this irresistible dessert! 🍯🥜🍰
