Description
Sweet meets savory in this luscious honey pistachio baklava cheesecake, blending Mediterranean traditions with creamy American indulgence. Rich layers of phyllo, cream cheese, and crunchy pistachios create an irresistible dessert you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 sticks (226 grams) unsalted butter, melted
- 10 sheets phyllo pastry (thawed)
- 1 cup (120 grams) roasted walnuts
- 1 cup (120 grams) roasted almonds
Spices and Seasonings:
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Additional Butter:
- 2 tablespoons (30 milliliters) melted butter
Instructions
- Carefully line the springform pan base with parchment paper, ensuring a precise fit for easy removal.
- Create a delicate foundation by gently brushing each phyllo sheet with melted butter, layering them methodically in the pan with slight overlaps.
- Trim excess phyllo edges to create a neat circular base, then bake until achieving a light golden hue, approximately 12 minutes.
- Transform nuts into a fine crumbly texture using a food processor, incorporating cinnamon and salt for enhanced flavor profile.
- Integrate melted butter into the processed nut mixture, creating a cohesive and fragrant base layer that will be spread evenly across the baked phyllo foundation.
- Whip cream cheese until silky smooth, gradually incorporating sugar, salt, vanilla, lemon zest, and cornstarch to create a uniform mixture.
- Introduce eggs individually, gently folding each into the cream cheese blend to maintain a luxurious texture, then fold in yogurt for additional richness.
- Carefully pour the creamy mixture over the prepared nut layer, using a spatula to achieve a perfectly level surface.
- Position the cheesecake on the middle oven rack, baking until a subtle golden color emerges, approximately 45 minutes.
- After initial baking, turn off the oven and allow the cheesecake to rest inside for an additional 50 minutes, promoting a smooth, crack-free finish.
- Once completely cooled, drizzle a delicate honey glaze infused with lemon juice and rosewater across the surface.
- Garnish with a generous scattering of finely chopped pistachios, adding a vibrant textural contrast to the creamy cheesecake.
Notes
- Phyllo Mastery: Handle phyllo sheets gently and keep them covered with a damp towel to prevent drying out during preparation.
- Butter Application: Use a soft pastry brush to evenly spread melted butter, ensuring each layer is lightly coated for a crispy, flaky texture.
- Nut Grinding: Pulse nuts carefully to avoid turning them into a paste; a coarse, crumbly texture provides the best mouthfeel and crunch.
- Room Temperature Ingredients: Allow cream cheese, eggs, and yogurt to reach room temperature for smoother mixing and better cheesecake consistency.
- Gentle Baking: Keep the oven door closed during the additional 50-minute resting period to prevent temperature fluctuations and potential cracking.
- Prep Time: 30 minutes
- Cook Time: 1 hour 47 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 5 g
- Sodium: 50 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg