Description
A luxurious fusion of creamy cheesecake and traditional baklava. Layers of buttery phyllo pastry, crunchy pistachios, honey syrup, and velvety cheesecake create a dessert that’s both rich and irresistible.
Ingredients
Scale
- 200 g (about ½ lb) phyllo pastry sheets
- 120 g (½ cup) unsalted butter, melted
- 250 g (2 cups) pistachios (finely chopped)
- 2 tbsp sugar
- 1 tsp cinnamon
- 680 g (24 oz) cream cheese, softened
- 200 g (1 cup) granulated sugar
- 3 tbsp all-purpose flour
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 200 g (¾ cup) Greek yogurt or sour cream
- 120 ml (½ cup) honey
- 120 ml (½ cup) water
- 100 g (½ cup) sugar
- 1 tsp lemon juice
- Extra chopped pistachios (for garnish)
- Drizzle of honey syrup (for garnish)
Instructions
- Prepare the Honey Syrup: In a saucepan, combine honey, water, sugar, and lemon juice. Bring to a boil, then simmer 5–7 minutes until slightly thickened. Set aside to cool.
- Make the Phyllo Base: Preheat oven to 325°F (160°C). Grease and line a 9-inch springform pan. Layer 6–8 sheets of phyllo in the pan, brushing each sheet with melted butter. Mix pistachios, sugar, and cinnamon. Spread half of the mixture over phyllo. Add 4 more buttered sheets of phyllo. Sprinkle remaining nut mixture. Top with another 4–6 sheets of buttered phyllo.
- Prepare the Cheesecake Filling: Beat cream cheese, sugar, and flour until smooth. Add eggs one at a time, mixing gently. Stir in vanilla and Greek yogurt. Pour filling over phyllo base.
- Bake the Cheesecake: Place pan in a larger roasting pan and fill with hot water halfway up (water bath). Bake for 60–70 minutes until edges are set and center slightly wobbly. Turn off oven, crack door open, and let cake cool inside for 1 hour. Chill in the fridge for at least 4 hours or overnight.
- Finish & Serve: Drizzle cooled honey syrup generously over cheesecake. Garnish with chopped pistachios and extra syrup. Slice and serve with coffee or tea.
Notes
- Ensure the cream cheese is softened for easy mixing.
- Let the cheesecake cool completely before chilling in the fridge.
- For best results, serve the cheesecake the next day after chilling.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg