Description
A delightful fusion of baklava and cheesecake, featuring layers of phyllo pastry, a creamy cheesecake filling, and a topping of honey and pistachios.
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 (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)
- 1 cup shelled pistachios (unsalted), coarsely chopped
- 1 cup honey
- 1 Tbsp. lemon juice
- Splash of rosewater
- More honey for garnish
Instructions
- 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.
Notes
- Ensure the phyllo pastry is thawed before use.
- For best results, use room temperature ingredients for the cheesecake filling.
- Adjust the amount of honey based on your sweetness preference.
- Prep Time: 30 minutes
- Cook Time: 1 hour 37 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg