Honey Pistachio Baklava Cheesecake (Print Version)
# Ingredients:
→ For the Base
01 -
10 sheets of phyllo pastry, thawed
02 -
2 sticks unsalted butter, melted
03 -
1 cup roasted walnuts
04 -
1 cup roasted almonds
05 -
1 tsp ground cinnamon
06 -
1/4 tsp salt
07 -
2 Tbsp melted butter
→ Cheesecake Filling
08 -
500g (2 packages) cream cheese, room temperature
09 -
1 cup granulated sugar
10 -
Pinch of salt
11 -
2 tsp vanilla extract
12 -
1 Tbsp lemon zest
13 -
1 Tbsp lemon juice
14 -
1 Tbsp corn starch
15 -
3 large eggs, room temperature
16 -
250g strained Greek yogurt (or sour cream)
→ Topping & Garnish
17 -
1 cup shelled pistachios (unsalted), coarsely chopped
18 -
1 cup honey
19 -
1 Tbsp lemon juice
20 -
Splash of rosewater
21 -
Extra honey for drizzling
# Instructions:
01 -
Heat your oven to 350°F (175°C). Take an 8 to 10-inch springform pan and line the bottom with trimmed parchment paper to prevent sticking.
02 -
Working quickly to prevent drying, brush each sheet of phyllo with melted butter and stack them in the springform pan. Trim any overhang with scissors. Bake for about 12 minutes until the edges turn golden brown.
03 -
While the phyllo bakes, toss the walnuts, almonds, cinnamon, and salt into a food processor. Pulse until you get a crumbly texture - not too fine! Stir in the 2 tablespoons of melted butter until everything's coated. When the phyllo base is ready, spread this nutty mixture evenly over it.
04 -
In a large bowl, beat the cream cheese until fluffy. Add the sugar, salt, vanilla, lemon zest, lemon juice, and cornstarch, mixing until smooth and silky. Add the eggs one at a time, beating just until blended after each addition. Fold in the Greek yogurt gently. Pour this creamy mixture over the nut layer and smooth the top with a spatula.
05 -
Place the cheesecake on the middle rack and bake for about 45 minutes until the edges are set but the center still has a slight jiggle. When done, turn off the oven but leave the cheesecake inside with the door slightly ajar for another 50 minutes - this prevents cracking.
06 -
Once completely cooled, whisk together the honey, lemon juice, and rosewater. Pour this sweet mixture over the cheesecake, then sprinkle generously with the chopped pistachios. For extra indulgence, drizzle more honey right before serving.
# Notes:
01 -
This decadent dessert combines the buttery layers of baklava with the creamy richness of cheesecake for a show-stopping treat perfect for special occasions.
02 -
The rosewater adds a subtle floral note that's traditional in Middle Eastern desserts - if you're not a fan, feel free to omit it.
03 -
For the most stunning presentation, use bright green pistachios and allow some honey to drip beautifully down the sides.