Honey Pistachio Baklava Cheesecake (Print Version)
# Ingredients:
→ Base Layer
01 -
10 thawed phyllo sheets
02 -
2 sticks melted unsalted butter
03 -
1 cup toasted almonds
04 -
1 cup toasted walnuts
05 -
1/4 tsp sea salt
06 -
1 tsp cinnamon powder
07 -
2 Tbsp butter (melted)
→ Filling
08 -
2 packs (500g) softened cream cheese
09 -
1 cup white sugar
10 -
A tiny pinch of salt
11 -
2 tsp vanilla essence
12 -
1 Tbsp fresh lemon juice
13 -
1 Tbsp lemon zest
14 -
1 Tbsp cornflour
15 -
3 room-temperature large eggs
16 -
250g thick Greek yogurt or sour cream
→ Garnishing
17 -
1 cup chopped unsalted pistachios
18 -
1 cup runny honey
19 -
A few drops of rosewater
20 -
1 Tbsp freshly squeezed lemon juice
21 -
Extra honey for drizzling on top
# Instructions:
01 -
Switch on your oven and preheat it to 350°F (175°C). Grab a springform pan (8-10 inches wide) and line its base with a circle of parchment paper to stop sticking.
02 -
Keep your phyllo from drying out by working quickly. Coat each sheet with melted butter using a brush, stacking them neatly into your pan. Trim any excess edges before popping it into the oven for about 12 minutes, or until it looks golden around the edges.
03 -
Using a processor, blitz together your almonds, walnuts, cinnamon, and salt into chunks—don’t overdo it! Stir the melted butter into this nutty blend. Once your crust is ready, nice and toasty, scatter the nut mixture evenly across.
04 -
Spoon the softened cream cheese into a big mixing bowl, beating until fluffy. Slowly add sugar, salt, vanilla, lemon zest, lemon juice, and cornflour, mixing as you go. Toss in eggs one at a time, mixing just enough, then gently fold in the Greek yogurt. Pour this fluffy batter over the nut mix and smooth it out.
05 -
Slide the pan into the oven's middle rack and bake for 45 minutes, or until the edge firms up and the center looks slightly wobbly. Turn off the heat, leave the oven door open a crack, and let your cheesecake cool inside for about 50 minutes to avoid any cracks.
06 -
Once your cheesecake feels cool, stir together honey, lemon juice, and rosewater. Pour this lovely syrup over the top. Sprinkle pistachios on generously and drizzle a little extra honey right before slicing.
# Notes:
01 -
A decadent mix of layers, giving you creamy cheesecake and baklava’s nutty, buttery charm in one bite!
02 -
Rosewater adds a gentle florality. Hate it? Feel free to skip it altogether.
03 -
Bright green pistachios make the dessert pop, and letting some honey slide down the sides will wow everyone at the table.