Baklava Cheesecake Pistachio (Printable Version)
Flaky phyllo bottom, dreamy cheesecake center, and a sweet pistachio honey finish make this a real show-off from the Mediterranean.
# What You'll Need:
→ Base
01 -
0.25 teaspoon salt
02 -
1 teaspoon ground cinnamon
03 -
100 grams roasted almonds
04 -
100 grams roasted walnuts
05 -
2 tablespoons melted butter, for brushing
06 -
226 grams unsalted butter, melted
07 -
10 sheets phyllo pastry, thawed
→ Cheesecake Filling
08 -
250 grams strained Greek yogurt or sour cream
09 -
3 large eggs, room temperature
10 -
1 tablespoon corn starch
11 -
1 tablespoon lemon juice
12 -
1 tablespoon lemon zest
13 -
2 teaspoons vanilla extract
14 -
Pinch of salt
15 -
200 grams granulated sugar
16 -
500 grams cream cheese, room temperature
→ Topping
17 -
Splash of rosewater
18 -
1 tablespoon lemon juice
19 -
340 grams honey
20 -
100 grams shelled pistachios, unsalted, coarsely chopped
→ Garnish
21 -
Extra honey for drizzling
# Steps to Follow:
01 -
Pop the cheesecake out of the pan once it's cool and put it on your favorite plate. Pour the honey blend all over the top, then toss on those crushed pistachios. Slice it up however you like and be extra generous with more honey on each piece before sharing.
02 -
Grab a bowl and whisk together the honey, rosewater, and lemon juice until everything looks smooth and blended.
03 -
When the bake time's up, switch off the oven but let your cheesecake chill in there for another 50 minutes or so. Pull it out and don’t rush—get it to room temp before moving on.
04 -
Pour all the creamy filling right on top of your nutty phyllo base. Nudge the pan a bit on the counter to shake out air bubbles. Slide it onto the oven's middle rack and bake for 45 minutes, until you see a pale golden top.
05 -
Mix in the eggs one by one, letting each disappear before adding the next. When they’re all in, add the Greek yogurt (or sour cream) and let the mixer run until everything's silky.
06 -
Get your mixer ready and toss in the cream cheese, sugar, that tiny bit of salt, vanilla, zest, lemon juice, and corn starch. Mix them for about 4-5 minutes, scraping down the sides till the texture gets super smooth.
07 -
Drop the roasted nuts, cinnamon, and salt in your food processor. Pulse till they’re crumbly but not dusty. Drizzle in melted butter, give it one last blend, and sprinkle everything evenly over the baked phyllo base.
08 -
Pop the lined pan in the oven for about 12 minutes till the phyllo looks lightly golden. Take it out and set it aside for now.
09 -
First, fire up your oven to 175°C. Line a 20–25cm springform pan bottom with parchment paper and latch the ring. Take your first phyllo sheet, brush with melted butter, and drape into the pan so it hangs over. Repeat, brushing and layering the rest. Make sure the base is pressed in tight—snip away any extra hanging bits.
# Additional Notes:
01 -
Skip the water bath so your phyllo stays nice and crispy.
02 -
Stash the cheesecake in the fridge and it’ll be good for up to four days.