Description
A rich fusion dessert combining creamy cheesecake with the flaky, nutty sweetness of traditional baklava, layered with honeyed pistachios and crisp phyllo pastry.
Ingredients
- 200 g phyllo dough sheets
- 120 g unsalted butter, melted
- 1 1/2 cups shelled pistachios, finely chopped
- 2 tbsp honey
- 2 tbsp sugar
- 450 g cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/3 cup honey (for topping)
- 2 tbsp chopped pistachios (for garnish)
Instructions
- Preheat the oven to 170°C (340°F) and grease a 9-inch springform pan.
- Layer 6–8 sheets of phyllo dough in the pan, brushing each sheet with melted butter and allowing edges to slightly overlap the sides.
- Mix chopped pistachios with 2 tbsp honey, sugar, and cinnamon. Spread evenly over the phyllo base.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in sour cream, vanilla extract, lemon juice, and salt until creamy.
- Pour the cheesecake filling over the pistachio layer and smooth the top.
- Bake for 45–50 minutes until the center is slightly set.
- Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Before serving, drizzle warm honey over the top and sprinkle with chopped pistachios.
Notes
- Allow the cheesecake to chill fully for the best texture and flavor.
- Use high-quality pistachios for a richer nutty taste.
- Phyllo dough dries quickly, so keep unused sheets covered with a damp towel.
- You can add a little orange blossom water to the honey for a more authentic baklava flavor.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern Fusion