Baklava Cheesecake Honey Pistachio (Print-Friendly Format)
Crisp phyllo base, creamy cheese layer, and honey pistachio topping create a showstopping Mediterranean dessert.
# Required Ingredients:
→ Base
01 -
10 sheets phyllo pastry, thawed
02 -
226 grams unsalted butter, melted
03 -
2 tablespoons melted butter, for brushing
04 -
100 grams roasted walnuts
05 -
100 grams roasted almonds
06 -
1 teaspoon ground cinnamon
07 -
0.25 teaspoon salt
→ Cheesecake Filling
08 -
500 grams cream cheese, room temperature
09 -
200 grams granulated sugar
10 -
Pinch of salt
11 -
2 teaspoons vanilla extract
12 -
1 tablespoon lemon zest
13 -
1 tablespoon lemon juice
14 -
1 tablespoon corn starch
15 -
3 large eggs, room temperature
16 -
250 grams strained Greek yogurt or sour cream
→ Topping
17 -
100 grams shelled pistachios, unsalted, coarsely chopped
18 -
340 grams honey
19 -
1 tablespoon lemon juice
20 -
Splash of rosewater
→ Garnish
21 -
Additional honey, for drizzling
# How to Make It:
01 -
Preheat oven to 175°C. Line the base of a 20–25 cm springform pan with trimmed parchment paper and secure the collar. Brush the first sheet of phyllo with melted butter and place it in the pan, allowing some overhang. Repeat with the remaining sheets, brushing each with butter and layering. Trim excess phyllo and press to line the base evenly.
02 -
Bake the prepared phyllo base for 12 minutes, or until lightly golden. Remove from the oven and set aside.
03 -
In a food processor, combine roasted walnuts, roasted almonds, cinnamon, and salt. Pulse until a coarse crumb forms. Add melted butter and mix until just combined. Evenly distribute the nut mixture over the baked phyllo base.
04 -
Using a stand or hand mixer, combine cream cheese, granulated sugar, pinch of salt, vanilla extract, lemon zest, lemon juice, and corn starch. Mix for 4–5 minutes until smooth and creamy, scraping the sides as needed.
05 -
Add eggs one at a time, mixing until each is fully incorporated. Blend in strained Greek yogurt or sour cream until fully smooth.
06 -
Pour the cheesecake filling over the nut layer in the springform pan and smooth the top. Tap the pan gently on the counter to release air bubbles. Bake in the oven on the middle rack for 45 minutes, or until the surface is just golden.
07 -
Turn off the oven, leaving the cheesecake inside for another 50 minutes to allow gentle cooling. Remove from oven and let cool completely at room temperature.
08 -
In a bowl, mix honey, lemon juice, and a splash of rosewater until thoroughly combined.
09 -
Unmold the cheesecake from the pan and transfer to a serving platter. Pour the honey mixture over the surface and scatter chopped pistachios on top. Slice as desired and drizzle each piece with additional honey before serving.
# Additional Information:
01 -
Avoid using a water bath to ensure the phyllo remains crisp.
02 -
The cheesecake can be stored chilled for up to 4 days.