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Honey Pistachio Baklava Cheesecake

Honey Pistachio Baklava Cheesecake
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Indulge in the exquisite flavors of Honey Pistachio Baklava Cheesecake, a delightful fusion that combines the creamy richness of cheesecake with the crunchy layers of baklava. This dessert is a true show-stopper, perfect for gatherings or a well-deserved treat after a long day. The luscious cream cheese filling, sweetened with honey and enhanced by zesty lemon, sits atop a delectable phyllo pastry base layered with nutty walnuts and almonds. Finished with a drizzle of honey and coarsely chopped pistachios, this cheesecake is as visually stunning as it is delicious. Surprise your friends and family with this unique dessert that pays homage to beloved flavors while creating something entirely new.

Ingredients

Scale
  • 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
  • 500g 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)
  • 1 cup shelled pistachios (unsalted), coarsely chopped
  • 1 cup honey
  • 1 Tbsp. lemon juice
  • Splash of rosewater
  • More honey for drizzling

Instructions

  1. Preheat your oven to 350°F (175°C). Prepare your springform pan by lining the bottom with parchment paper.
  2. Brush each sheet of phyllo pastry with melted butter and layer in the springform pan, trimming edges if necessary. Bake for 12 minutes until golden.
  3. In a food processor, pulse walnuts, almonds, cinnamon, and salt until crumbly. Mix in melted butter and spread over the baked phyllo.
  4. In a bowl, combine cream cheese, sugar, salt, vanilla extract, lemon zest and juice, cornstarch until smooth. Add eggs one at a time followed by yogurt. Pour over the nut layer.
  5. Bake for 45 minutes; turn off the oven and let it cool inside for 50 more minutes.
  6. Once cooled, mix honey with lemon juice and drizzle over the cheesecake topped with chopped pistachios.

Nutrition

Find it online: https://themealjournal.com/honey-pistachio-baklava-cheesecake/