Description
This Honey Pistachio Baklava Cheesecake is a decadent fusion of traditional Middle Eastern flavors and creamy cheesecake goodness. Featuring layers of crisp, buttery phyllo pastry, a spiced nut mixture of walnuts and almonds, and a smooth cream cheese filling infused with lemon and vanilla, this dessert is finished with a generous drizzle of honey, lemon, and rosewater syrup and topped with crunchy pistachios. Perfect for special occasions or as a luxurious treat any time.
Ingredients
Scale
Phyllo Base
- 10 sheets of phyllo pastry (thawed)
- Approx. 2 sticks unsalted butter, melted (divide as needed)
Nut Mixture
- 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. corn starch
- 3 large eggs, room temperature
- 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
- More honey (for drizzling)
Instructions
- Preheat and prepare the pan: Heat your oven to 350°F (175°C). Line the base of an 8 to 10-inch springform pan with parchment paper to prevent sticking.
- Create the phyllo base: Brush each sheet of thawed phyllo pastry generously with melted butter, layering them one by one in the prepared springform pan. Once assembled, bake this layered phyllo base for around 12 minutes until it turns golden and crisp.
- Prepare the nut layer: In a food processor, pulse together the roasted walnuts, roasted almonds, ground cinnamon, and salt until finely chopped but still textured. Mix in the 2 tablespoons of melted butter, then evenly spread this spiced nut mixture over the baked phyllo base.
- Make the cheesecake filling: Using a mixer, blend the cream cheese, granulated sugar, pinch of salt, vanilla extract, lemon zest, lemon juice, and cornstarch until smooth and creamy. Add eggs one at a time, ensuring each is fully incorporated before adding the next. Finally, fold in the strained Greek yogurt, mixing gently to combine. Pour this cheesecake mixture evenly over the nut layer in the pan.
- Bake the cheesecake: Place the springform pan in the oven and bake for 45 minutes, or until the cheesecake is set and golden on top. After baking, turn off the oven and leave the cheesecake inside for an additional 50 minutes to cool gradually, which helps prevent cracking.
- Cool and add toppings: Remove the cheesecake from the oven and allow it to cool completely to room temperature. In a small bowl, mix together 1 cup honey, lemon juice, and a splash of rosewater. Drizzle this honey syrup evenly over the cooled cheesecake and sprinkle with the coarsely chopped pistachios for a final touch of flavor and crunch. Optionally, drizzle more honey on top before serving.
Notes
- Ensure phyllo pastry sheets stay covered with a damp cloth before use to prevent drying out.
- Using room temperature ingredients helps achieve a smooth cheesecake filling.
- Roasting the nuts beforehand enhances their flavor and crunch.
- The gradual cooling inside the oven reduces the risk of cracks on the cheesecake surface.
- If rosewater is not available, it can be omitted or substituted with orange blossom water for a similar floral note.
- This cheesecake is best served chilled but at least 2 hours after baking for optimal texture and flavor development.
- Prep Time: 30 minutes
- Cook Time: 1 hour 7 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
