The Honey Pistachio Baklava Cheesecake is an exquisite dessert that melds the rich, nutty flavors of baklava with the creamy, smooth texture of cheesecake. This recipe combines the sweet, floral notes of honey and rosewater with the tanginess of lemon and the crunch of nuts, creating a luxurious treat that's sure to impress.
Ingredients:
For the Base:
- 10 sheets of phyllo pastry
- 1 cup roasted walnuts
- 1 cup roasted almonds
- 1 tsp. ground cinnamon
- ¼ tsp. salt
- 2 Tbsp. melted butter
For the Cheesecake Filling:
- 500g (2 pages) 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)
For the Topping:
- 1 cup shelled pistachios (unsalted), coarsely chopped
- 1 cup honey
- 1 Tbsp. lemon juice
- Splash of rosewater
For the Garnish:
- More honey
Preparation:
Step 1: Preheat the oven to 350°F (175°C). Line an 8 to 10-inch springform pan with parchment paper, trimming it to fit the base.
Step 2: Brush each phyllo sheet with melted butter and layer them in the prepared springform pan, trimming any overhang. Bake the phyllo layers for 12 minutes until golden and crisp. Allow it to cool slightly.
Step 3: In a food processor, pulse the roasted walnuts, almonds, ground cinnamon, and salt until the mixture is crumbly. Blend in the melted butter to moisten the nut mixture, then spread it evenly over the cooled phyllo base.
Step 4: In a large mixing bowl, combine the cream cheese, sugar, salt, vanilla extract, lemon zest, lemon juice, and corn starch. Beat until the mixture is smooth and creamy. Add the eggs one at a time, mixing well after each addition, then fold in the Greek yogurt or sour cream.
Step 5: Pour the cheesecake filling over the nut layer in the pan, smoothing the top with a spatula. Bake on the middle rack of the oven for 45 minutes, or until the top is just set and golden.
Step 6: Turn off the oven, leaving the cheesecake inside with the door closed for another 50 minutes to continue cooking gently.
Step 7: Remove the cheesecake from the oven and let it cool completely. Once cooled, mix the honey with lemon juice and a splash of rosewater, then pour this mixture over the cheesecake. Sprinkle the top with coarsely chopped pistachios.
COOKING Note:
The cheesecake should be cooked gently and allowed to cool in the oven to prevent cracking on the surface and to ensure a smooth texture.
Serving Suggestions:
Serve the cheesecake chilled or at room temperature, drizzled with extra honey if desired. This dessert is perfect for special occasions or as a luxurious treat to enjoy any time.
Tips:
- Ensure that all ingredients for the cheesecake filling are at room temperature to achieve a smooth, lump-free batter.
- Be careful not to overmix the cheesecake batter after adding the eggs to avoid incorporating too much air, which can cause the cheesecake to rise and fall dramatically.
- The addition of rosewater should be measured carefully as its strong flavor can overpower the other ingredients if used excessively.
Prep Time:
- 30 minutes
Cooking Time:
- 1 hour 5 minutes (plus cooling and setting time)
Total Time:
- Approximately 2 hours 35 minutes (including passive cooling time)
Nutritional Information:
The nutritional content will vary based on specific ingredients and serving sizes, but here's an estimated average per serving:
- Calories: 400-500
- Protein: 10g
- Sodium: 300mg
Honey Pistachio Baklava Cheesecake is a sophisticated and delicious dessert that offers a unique blend of textures and flavors. With its flaky phyllo base, nutty and spiced middle layer, creamy cheesecake filling, and a sweet, aromatic topping, this dessert is a true celebration of taste and texture, making it an unforgettable finale to any meal.
Leave a Reply