Experience the ultimate fusion dessert with this Honey Pistachio Baklava Cheesecake, where the flaky, nutty layers of baklava meet the rich creaminess of cheesecake. This decadent creation combines the best of Middle Eastern and Western desserts, with a crispy phyllo base, a velvety cheesecake filling, and a drizzle of fragrant honey syrup. Each bite is a perfect harmony of flavors and textures, making it a show-stopping dessert for special occasions or when you want to treat yourself to something truly extraordinary.
Ingredients Breakdown:
For the Base:
- 10 sheets of phyllo pastry (thawed)
- Approx. 2 sticks unsalted butter, melted (for brushing)
- 1 cup roasted walnuts
- 1 cup roasted almonds
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 2 Tbsp melted butter (to bind the nut mixture)
Cheesecake Filling:
- 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 temperature)
- 250g strained Greek yogurt (or sour cream)
Topping:
- 1 cup shelled pistachios (unsalted), coarsely chopped
- 1 cup honey
- 1 Tbsp lemon juice
- Splash of rosewater
Garnish:
- Additional honey (for drizzling)
Instructions:
- Prepare the Phyllo Base: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan. Layer 10 sheets of phyllo pastry in the pan, brushing each sheet generously with melted butter as you layer. Let the excess phyllo hang over the edges for now. In a bowl, mix the roasted walnuts, roasted almonds, ground cinnamon, salt, and 2 tablespoons of melted butter. Spread this mixture evenly over the phyllo base. Fold the overhanging phyllo over the nut mixture, brushing with butter to seal.
- Make the Cheesecake Filling: In a large bowl, beat the cream cheese, sugar, and salt until smooth. Add the vanilla extract, lemon zest, and lemon juice, mixing until well incorporated. Mix in the corn starch, followed by the eggs one at a time. Stir in the strained Greek yogurt or sour cream until the mixture is creamy and smooth. Pour the cheesecake batter over the prepared phyllo base, spreading it evenly.
- Bake the Cheesecake: Place the springform pan on a baking sheet and bake in the preheated oven for 50–60 minutes, or until the cheesecake is set but slightly jiggly in the center. Let the cheesecake cool completely in the pan before removing it. Chill in the refrigerator for at least 4 hours or overnight.
- Prepare the Honey Syrup and Topping: In a small saucepan, combine the honey, lemon juice, and rosewater. Heat gently over medium heat until slightly thickened (do not boil). Set aside to cool. Once the cheesecake is chilled, sprinkle the chopped pistachios evenly over the top. Drizzle the honey syrup over the pistachios.
- Garnish and Serve: Just before serving, drizzle additional honey over the top for extra sweetness and shine. Slice and serve this luxurious dessert to your guests!
Conclusion:
This Honey Pistachio Baklava Cheesecake is a culinary masterpiece that combines the richness of cheesecake with the crispy, nutty layers of baklava. The delicate floral notes of rosewater and the sweetness of honey elevate the dessert to another level, making it the perfect treat for special occasions. Impress your guests or indulge in this heavenly creation for yourself—it’s worth every bite!
Honey Pistachio Baklava Cheesecake: A Sweet Symphony of Cultures
Honey Pistachio Baklava Cheesecake blends flakyphyllo pastry, nutty baklava layers, and creamy cheesecake into a luxurious dessert topped with pistachios and honey syrup. A perfect fusion of texture and flavor.
Ingredients
For the Base:
- 10 sheets of phyllo pastry thawed
- Approx. 2 sticks unsalted butter melted (for brushing)
- 1 cup roasted walnuts
- 1 cup roasted almonds
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 2 Tbsp melted butter to bind the nut mixture
Cheesecake Filling:
- 500 g 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 temperature
- 250 g strained Greek yogurt or sour cream
Topping:
- 1 cup shelled pistachios unsalted, coarsely chopped
- 1 cup honey
- 1 Tbsp lemon juice
- Splash of rosewater
Garnish:
- Additional honey for drizzling
Instructions
- Prepare the Phyllo Base: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan. Layer 10 sheets of phyllo pastry in the pan, brushing each sheet generously with melted butter as you layer. Let the excess phyllo hang over the edges for now. In a bowl, mix the roasted walnuts, roasted almonds, ground cinnamon, salt, and 2 tablespoons of melted butter. Spread this mixture evenly over the phyllo base. Fold the overhanging phyllo over the nut mixture, brushing with butter to seal.
- Make the Cheesecake Filling: In a large bowl, beat the cream cheese, sugar, and salt until smooth. Add the vanilla extract, lemon zest, and lemon juice, mixing until well incorporated. Mix in the corn starch, followed by the eggs one at a time. Stir in the strained Greek yogurt or sour cream until the mixture is creamy and smooth. Pour the cheesecake batter over the prepared phyllo base, spreading it evenly.
- Bake the Cheesecake: Place the springform pan on a baking sheet and bake in the preheated oven for 50–60 minutes, or until the cheesecake is set but slightly jiggly in the center. Let the cheesecake cool completely in the pan before removing it. Chill in the refrigerator for at least 4 hours or overnight.
- Prepare the Honey Syrup and Topping: In a small saucepan, combine the honey, lemon juice, and rosewater. Heat gently over medium heat until slightly thickened (do not boil). Set aside to cool. Once the cheesecake is chilled, sprinkle the chopped pistachios evenly over the top. Drizzle the honey syrup over the pistachios.
- Garnish and Serve: Just before serving, drizzle additional honey over the top for extra sweetness and shine. Slice and serve this luxurious dessert to your guests!