Description
A delightful fusion of traditional baklava and creamy cheesecake, topped with crispy phyllo and honey syrup.
Ingredients
Scale
- 2 cups graham cracker crumbs (or digestive biscuits)
- ½ cup unsalted butter, melted
- 2 tbsp sugar
- ½ cup chopped pistachios
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup Greek yogurt (or sour cream)
- 2 tsp vanilla extract
- 2 tbsp all-purpose flour
- 8–10 sheets phyllo dough, thawed
- ½ cup unsalted butter, melted
- ½ cup pistachios, finely chopped
- ½ cup honey
- ¼ cup sugar
- ¼ cup water
- 1 tsp lemon juice
- ½ tsp cinnamon
Instructions
- Preheat oven to 325°F (160°C).
- Combine graham crumbs, sugar, melted butter, and pistachios. Press firmly into bottom of a greased 9-inch springform pan. Bake 10 minutes.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing just until incorporated. Blend in yogurt, vanilla, and flour. Pour filling over cooled crust.
- Place springform pan in a larger pan with hot water halfway up (water bath). Bake 55–65 minutes, until center is set but slightly jiggly. Cool completely, then refrigerate at least 4 hours (preferably overnight).
- Preheat oven to 350°F (175°C). Layer phyllo sheets on a baking tray, brushing each with melted butter. After 8–10 sheets, sprinkle pistachios between layers. Bake 20 minutes, until golden and crisp. Break into large shards.
- In a saucepan, simmer honey, sugar, water, lemon juice, and cinnamon until thickened (about 8 minutes). Cool slightly.
- Place crispy phyllo topping over chilled cheesecake. Drizzle with honey syrup. Sprinkle extra pistachios around the edge.
Notes
- For best results, refrigerate the cheesecake overnight.
- Ensure phyllo dough is kept covered to prevent drying out while working.
- Adjust sweetness of honey syrup to taste.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg