Honey Pistachio Baklava Cheesecake (Print-Friendly Version)
Phyllo, pistachios, and honey swirl with creamy cheesecake for a nutty, golden fusion dessert.
# Ingredients List:
→ Crust
01 -
8-10 phyllo sheets
02 -
100 g unsalted butter, melted
03 -
75 g pistachios, finely crushed
→ Cheesecake Filling
04 -
600 g cream cheese, softened
05 -
120 g granulated sugar
06 -
80 g honey
07 -
3 large eggs
08 -
1 teaspoon vanilla extract
09 -
180 g sour cream
→ Topping
10 -
60 g honey, warmed
11 -
40 g pistachios, coarsely crushed
# How to Make It:
01 -
Lightly grease a 23-cm springform pan. Place one sheet of phyllo in the pan, gently pressing into the bottom and sides. Brush with melted butter. Repeat layering phyllo, brushing each with butter and sprinkling a portion of crushed pistachios between layers, until all phyllo and pistachios are used.
02 -
In a large bowl, beat cream cheese until smooth. Add granulated sugar and honey; mix until creamy. Beat in eggs one at a time, followed by vanilla extract and sour cream. Continue mixing until filling is silky and homogenous.
03 -
Pour the cheesecake filling into the prepared crust. Smooth the top. Bake at 160°C for 60 minutes, or until the center is set but still slightly wobbly. If surface browns too quickly, tent loosely with foil.
04 -
Remove from oven and allow cheesecake to cool to room temperature in the pan. Refrigerate for at least 8 hours or preferably overnight to ensure proper setting.
05 -
Release cheesecake from pan. Drizzle warm honey over the surface and scatter remaining crushed pistachios before slicing and serving.
# Extra Tips:
01 -
Keep phyllo sheets covered with a damp towel to prevent drying out during preparation.
02 -
For the best texture, chill cheesecake thoroughly before serving.