Description
A unique fusion of baklava and cheesecake with layers of phyllo pastry, roasted nuts, and a creamy filling, topped with honey and pistachios.
Ingredients
- 10 sheets of phyllo pastry (thawed)
- 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 (for nut mixture)
- 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 (for topping)
- Splash of rosewater
- More honey (for drizzling)
Instructions
- Preheat your oven to 350°F (175°C). Prepare the springform pan by lining the base with parchment paper for easy removal after baking.
- Brush each sheet of phyllo pastry generously with melted butter. Layer the buttered sheets into the springform pan, ensuring they overlap slightly. Trim any excess phyllo hanging over the edges. Bake this layer for 12 minutes until golden and crispy.
- In a food processor, pulse the walnuts, almonds, ground cinnamon, and salt until crumbly. Add the melted butter and pulse again to combine. Spread this nut mixture evenly over the baked phyllo base.
- In a large mixing bowl, blend the room-temperature cream cheese, granulated sugar, pinch of salt, vanilla extract, lemon zest, lemon juice, and cornstarch until smooth. Gradually add the eggs, beating one at a time. Finally, mix in the strained Greek yogurt until fully combined. Pour this luscious mixture over the nut layer in the springform pan, smoothing the top.
- Bake in the preheated oven on the middle rack for 45 minutes or until just golden. Once done, turn off the oven and leave the cheesecake inside for another 50 minutes to set without cracking.
- Cool completely before topping the cheesecake with a mixture of honey, lemon juice, and a splash of rosewater. Sprinkle coarsely chopped pistachios over the top for a stunning presentation.
Notes
Keep ingredients at room temperature for a smoother mixture. For best results, refrigerate the cheesecake for several hours or overnight before serving.
