Pistachio Baklava Cheesecake Delightful (Print Version)
Layered pistachio baklava and creamy cheesecake with honey-citrus syrup and crunchy phyllo; chill before serving.
# What You'll Need:
→ Crust
01 - 7 oz digestive biscuits or graham crackers, crushed
02 - 2.8 oz unsalted butter, melted
03 - 1 tbsp honey
→ Cheesecake Filling
04 - 17.6 oz cream cheese, room temperature
05 - 5.3 oz granulated sugar
06 - 6.3 oz Greek yogurt or sour cream
07 - 3 large eggs
08 - 1 tsp vanilla extract
09 - 1 tbsp lemon juice
10 - 3.5 oz shelled pistachios, roughly chopped
→ Baklava Layer
11 - 3.5 oz phyllo dough sheets, thawed
12 - 1.8 oz unsalted butter, melted
13 - 2.8 oz finely chopped pistachios
14 - 1.4 oz finely chopped walnuts
15 - 1 tsp ground cinnamon
→ Syrup
16 - ⅓ cup water
17 - 2.8 oz granulated sugar
18 - ¼ cup honey
19 - 1 tbsp lemon juice
20 - 1 tsp orange blossom water (optional)
→ Decoration
21 - 1 oz chopped pistachios
# How to Make It:
01 - Preheat oven to 340°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - Combine crushed biscuits, melted butter, and honey in a bowl until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
03 - In a large bowl, beat cream cheese and sugar together until smooth and creamy. Add yogurt, vanilla extract, and lemon juice, mixing until fully combined. Beat in eggs one at a time on low speed, mixing just until each is incorporated. Gently fold in the roughly chopped pistachios.
04 - Lay one sheet of phyllo dough over the cooled crust and brush generously with melted butter. Sprinkle evenly with a mixture of pistachios, walnuts, and cinnamon. Repeat with 4 to 5 layers, finishing with a butter-brushed phyllo sheet on top.
05 - Pour the cheesecake batter over the assembled baklava layer, smoothing the top with a spatula. Bake for 50 to 55 minutes, or until the center is just set with a slight wobble. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour.
06 - While the cheesecake cools, combine water and sugar in a small saucepan over medium heat, stirring until the sugar fully dissolves. Stir in honey, lemon juice, and orange blossom water, then simmer for 5 more minutes. Remove from heat and let cool to room temperature.
07 - Transfer the cooled cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, until fully set.
08 - Drizzle the cooled syrup generously over the chilled cheesecake. Scatter chopped pistachios across the top for garnish. Slice into 12 portions and serve.
# Expert Advice:
01 -
- The contrast between crispy phyllo and silky cheesecake filling will ruin you for plain cheesecake ever again.
- Orange blossom syrup drizzled over cold cheesecake tastes like something you would find in a hidden bakery on a side street you almost walked past.
02 -
- The first time I made this I rushed the phyllo layer and ended up with a chewy damp mess instead of flaky crunch, so work quickly but lay each sheet flat without wrinkles.
- Underbaking by a few minutes is always better than overbaking because the center continues to set as it chills overnight.
03 -
- Run your knife under hot water and wipe it dry between each slice for clean beautiful pieces that show off every layer.
- Toast the pistachios in a dry pan for two minutes before using them because the heat draws out oils and intensifies their flavor dramatically.