Honey Pistachio Baklava Cheesecake
This dessert combines the rich, creamy texture of cheesecake with the crunchy, sweet layers of traditional baklava, creating a stunning fusion dessert.
Equipment
- 9-inch Springform Pan
- Mixing Bowl
- Saucepan
Ingredients
Phyllo Dough
- 10 sheets Phyllo Dough Keep covered to prevent drying out.
Nuts
- 1 cup Chopped Pistachios
- 1 cup Chopped Walnuts
Honey
- 1/2 cup Honey Used in both the syrup and cheesecake filling.
Cream Cheese Filling
- 4 packages Cream Cheese Room temperature.
- 1 cup Honey For the filling.
- 1.5 teaspoons Lemon Zest
- 1.5 teaspoons Vanilla Extract
- 4 large Eggs
- 1/4 cup Cornstarch
Flavor Enhancers
- 1 teaspoon Cinnamon
- 1 teaspoon Cardamom
Honey Lemon Syrup
- 1/4 cup Honey For the syrup.
- 1/4 cup Water
- 1 small Lemon Juice and zest.
- 1 teaspoon Vanilla Extract For the syrup.
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. Layer phyllo dough, brushing each layer with melted butter, and sprinkle nuts in between.
- Step 2: In a saucepan, combine honey, water, lemon juice, and zest. Boil and then simmer for 10 minutes to create the syrup.
- Step 3: Pour half of the syrup over the phyllo crust, then add the cheesecake filling on top.
- Step 4: Beat cream cheese with honey, lemon zest, salt, and vanilla. Add eggs one at a time, then mix in cornstarch.
- Step 5: Bake the cheesecake in a water bath for 1 hour. Let it cool in the oven with the door ajar.
- Step 6: Mix remaining nuts with syrup and sprinkle on top of the cooled cheesecake. Chill for at least 6 hours before serving.
Notes
For a lighter version, consider using a sugar substitute for the honey. Store leftovers in the refrigerator for up to 5 days.