Welcome to a culinary adventure where East meets West in a harmonious blend of flavors and textures. Today, we’re crafting a dessert that promises to be the centerpiece of any dining table – the Honey Pistachio Baklava Cheesecake. This exquisite dessert layers the nutty, syrupy delight of traditional baklava with the creamy, tangy luxury of cheesecake, creating a fusion that’s bound to tantalize your taste buds. Let’s embark on this delicious journey.

Ingredients Breakdown

Our recipe is divided into several components, each contributing its unique flavor and texture to the final masterpiece.

For the Base:

• 10 sheets of phyllo pastry (thawed): The crispy foundation.
• Approx. 2 sticks unsalted butter, melted: For brushing the phyllo, ensuring it bakes to golden perfection.
• 1 cup roasted walnuts + 1 cup roasted almonds: The heart of the baklava, adding crunch and depth.
• 1 tsp. ground cinnamon + 1/4 tsp. salt: Spice and seasoning to enhance the nuts.
• 2 Tbsp. melted butter: To bind the nut mixture together.

Cheesecake Filling:

• 500g cream cheese (room temperature): The creamy base of our cheesecake.
• 1 cup granulated sugar + Pinch of salt: Sweetness with a balance.
• 2 tsp. vanilla extract + 1 Tbsp. lemon zest + 1 Tbsp. lemon juice: Flavor enhancers.
• 1 Tbsp. corn starch: For that perfect cheesecake texture.
• 3 large eggs (room temp.) + 250g strained Greek yogurt (or sour cream): Adds richness and ensures a smooth filling.

Topping:

• 1 cup shelled pistachios (unsalted), coarsely chopped: A nutty garnish.
• 1 cup honey + 1 Tbsp. lemon juice + Splash of rosewater: A syrup that brings sweetness and a hint of floral.

Garnish:

• More honey: For drizzling.

Directions

1. Prepare the Base: Start by preheating your oven to 350°F (175°C) and lining an 8 to 10-inch springform pan with parchment paper. Brush each phyllo sheet with melted butter, layering them in the pan, and bake until golden.
2. Nut Mixture: Pulse walnuts, almonds, cinnamon, and salt in a food processor, then combine with melted butter. Spread this over your prebaked phyllo base.
3. Cheesecake Filling: Blend cream cheese, sugar, salt, vanilla, lemon zest and juice, and cornstarch until smooth. Incorporate eggs one at a time, followed by yogurt, pouring this over the nut layer.
4. Bake to Perfection: With everything assembled, bake until the top is just golden. Then, turn off the oven and let the cheesecake set inside. This method helps prevent cracks and ensures a perfectly cooked filling.
5. Final Touches: Once cooled, top with a honey, lemon juice, and rosewater mixture, followed by a generous sprinkling of chopped pistachios.
6. Garnish and Serve: Drizzle with more honey right before serving to add that extra sweetness and shine.

Conclusion

From its crispy phyllo base and nutty middle layer to the creamy cheesecake filling, this Honey Pistachio Baklava Cheesecake is a celebration of texture and taste. It’s a recipe that requires patience and love, but the result is truly worth it. Whether for a special occasion or a weekend treat, this dessert is sure to impress and delight anyone who takes a bite. Happy baking!

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 pages) 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 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:

More honey

Directions:

Preheat oven to 350°F (175°C). Prepare an 8 to 10-inch springform pan with a layer of trimmed parchment paper on the base.
Brush each phyllo sheet with melted butter and layer in the springform pan. Trim overhanging phyllo and bake for 12 minutes until golden.
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.
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.
Bake on the middle rack for 45 minutes until just golden. Turn off the oven and leave the cheesecake inside for another 50 minutes.
Cool completely, then top with honey mixed with lemon juice and rosewater, and sprinkle with chopped pistachios.
Prep Time: 30 minutes | Cooking Time: 1 hour 35 minutes | Total Time: 3 hours 5 minutes (includes cooling)

Kcal: 650 kcal | Servings: 12 servings