Description
A decadent dessert combining the flaky texture of baklava with a creamy cheesecake, topped with honey and pistachios for a delightful finish.
Ingredients
Scale
For the Base:
- 10 sheets of phyllo pastry (thawed)
- Approx. 2 sticks unsalted butter, melted
- 1 cup roasted walnuts
- 1 cup roasted almonds
- 1 tsp. ground cinnamon
- 1/4 tsp. salt
- 2 Tbsp. melted butter
Cheesecake Filling:
- 500g (2 packages) 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:
- More honey
Instructions
- Preheat oven to 350°F (175°C). Prepare an 8 to 10-inch springform pan with parchment paper on the base.
- Brush each phyllo sheet with melted butter, layer in the pan, and bake for 12 minutes until golden.
- Pulse walnuts, almonds, cinnamon, and salt in a food processor. Add melted butter and mix; spread over the phyllo base.
- Mix cream cheese, sugar, salt, vanilla, lemon zest, lemon juice, and cornstarch until smooth. Add eggs one at a time, then yogurt. Pour over nut layer.
- Bake for 45 minutes until golden. Turn off the oven and leave the cheesecake inside for 50 minutes.
- Cool completely, top with honey mixed with lemon juice and rosewater, and sprinkle with chopped pistachios.
Notes
Serve chilled for best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 1 hr
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern / American
Nutrition
- Serving Size: slice
- Calories: 400
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg