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Mixing flaky, golden phyllo with creamy cheesecake vibes, then topping it off with sweet honey and crunchy pistachios—this one always vanishes fast from the dessert table. Every time I serve it at a big get-together, folks rave about how everything just works together.
I took this to a holiday shindig once just to try it out—now my friends beg for it every year. The sticky honey on top and those nuts make it unforgettable.
Blissful Ingredients
- Honey: drizzle on top for sticky sweetness—go for local or wildflower types for deeper flavor
- Pistachios: chop 'em up and scatter over the top for color and nutty snap, make sure they’re fresh and unsalted
- Cream cheese: leave it out so it softens, use full-fat blocks for the richest filling
- Corn starch: gives clean, tidy slices and keeps the filling firm, pick non GMO if you care
- Lemon zest and juice: brings brightness to both the filling and honey—get fresh lemons for the punchiest taste
- Phyllo pastry layers: provides crunchy, crackly layers—thaw slowly in the fridge or just sit them on the counter until bendy
- Eggs: bring to room temperature; they make the filling fluffy and rich
- Granulated sugar: sweetens up the filling without messining with texture; stick to classic white sugar, not superfine
- Vanilla extract: wraps up all the flavors; pure vanilla gives the richest punch
- Rosewater: gives that honey topping a little floral flair—use a light hand or skip if you don’t love it
- Strained Greek yogurt or sour cream: adds tang and lightness; grab whole milk options for the thickest blend
- Salt: just a bit in crust and filling makes everything tastier—a pinch of sea salt or fleur de sel is gold
- Ground cinnamon: warms it all up and smells great—fresh spice gives the biggest wow
- Roasted walnuts and almonds: toast until golden and pulse to bits for nutty bottom and classic bite
- Unsalted butter: brush between phyllo layers for rich flavor and crispy texture—European-style tastes best if you can swing it
Simple Step Guide
- Tidy Up and Add Toppings:
- After the cheesecake’s set, pop it out of the pan and move to your serving plate. Add an extra honey drizzle right before you cut and serve—it looks shiny and everyone loves it.
- Whip the Filling:
- Grab your softened cream cheese and toss it together with sugar, vanilla, salt, lemon zest, juice, and corn starch. Beat in a mixer about 4–5 minutes, scraping down the sides so you get a totally smooth, lump-free mix.
- Finish Off the Honey Mix:
- Stir a splash of lemon juice and a little rosewater into honey. Pour it all across the cooled cake and let it drip down. Top with pistachios so every piece gets crunch.
- Sort the Nut Layer:
- Quickly blitz roasted walnuts and almonds with cinnamon and salt in a food processor till they’re chunky. Pour over melted butter, pulse to get clusters, then press firmly over baked phyllo using your hand or something flat.
- Build the Phyllo Base:
- Lay your first phyllo sheet in your springform pan, brushing on lots of melted butter. Keep stacking sheets, buttering after every one. Once you’re done, trim extra dough, push loose bits into the bottom, then bake at 350 F about 12 minutes till just golden and crisp. Let it cool.
- Bake and Rest:
- Pour that filling on top of the nut layer, spread it out, and give the pan a soft tap to pop bubbles. Bake on the oven’s middle rack at 350 F for 45 minutes—look for a golden top and a little jiggle at the center. Leave it inside the turned-off oven for 50 minutes, door shut, to avoid cracks. After that, let it cool to room temp all the way.
- Add Eggs and Yogurt:
- Drop eggs in one by one, mixing just enough each time, then fold in Greek yogurt or sour cream until it’s all blended. Don’t overmix. Pour right onto your nutty crust and smooth it out.
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The best touch is the nut layer smushed between that crackly phyllo and the silky filling. My grandma always tossed cinnamon on her baklava, so that hint of spice brings back old memories and makes every forkful pop.
How to Store
Keep leftovers in the fridge under plastic wrap or a cake cover—don’t let it pick up fridge smells. Try to eat it in four days for best texture. Want to keep it longer? Wrap single slices tight, freeze them, and defrost in the fridge. The phyllo gets a bit softer, but it’ll still taste awesome.
Swaps and Playarounds
Use pecans or hazelnuts if you’re not into walnuts. Prefer more zing? Go for sour cream instead of Greek yogurt. Hate rosewater? No worries, just let the honey and lemon shine. Need gluten-free? Some stores sell gluten-free phyllo now—check the freezer section.
How to Serve
This makes an epic showstopper when you pour Turkish coffee or a cup of strong tea with it. For a festive look, sprinkle extra lemon zest or add candied citrus peel around the plate. If you love nuts, scatter more roasted ones over each slice.
Background Bite
Baklava is a big deal in the Middle East and around the Mediterranean—folks love those layers and honey syrup. Here, those classic Greek flavors blend with rich cheesecake to make something totally new but still true to both styles. It’s a fun mashup for parties and family tables.
Recipe Questions & Answers
- → What’s the trick to keeping phyllo crunchy here?
Slick every piece of phyllo with melted butter so nothing dries out, then pop the base in the oven for a quick bake by itself. That way, it stays sturdy and crisp below all the cheesy filling.
- → Can I throw in different nuts instead of almonds and walnuts?
You bet! Try pecans, pistachios, or toss in any toasty nut you love. Everything goes great with the tangy cheese and honey on top.
- → Why add zest and juice from a lemon?
Lemon lifts the whole thing up! It wakes up the sweetness, balances out all the sugar, and punches up the creamy filling with a little zing.
- → Should I bake it with a water bath for this treat?
Skip the water bath—it’ll just make the phyllo soggy. Baking straight up keeps that base nice and crunchy, just how you want it.
- → How do I stash and serve leftovers?
Eat it cold or just let it sit out a little before serving. Keep any extras in a sealed box in the fridge for about four days and add more honey whenever you slice it up again.