Description
A delicious twist on a classic dessert, combining the rich flavors of baklava with creamy cheesecake, featuring layers of flaky phyllo pastry and a drizzle of honey.
Ingredients
Scale
- 10 sheets phyllo pastry, thawed
- 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 (for phyllo base)
- 500g 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)
- 1 cup shelled pistachios, coarsely chopped
- 1 cup honey
- 1 tbsp lemon juice
- Splash of rosewater
- Additional honey for drizzling
Instructions
- Preheat your oven to 350°F (175°C).
- Line the base of an 8 to 10-inch springform pan with parchment paper, then lock the collar in place.
- Brush the first sheet of phyllo pastry with melted butter, place it in the springform, and repeat with the remaining sheets. Bake for 12 minutes until golden.
- In a food processor, pulse walnuts, almonds, cinnamon, and salt until crumbly. Add 2 tablespoons of melted butter and combine. Spread this mixture over the baked phyllo.
- For the cheesecake filling, beat the cream cheese, sugar, a pinch of salt, vanilla extract, lemon zest, lemon juice, and corn starch until smooth.
- Add the eggs one at a time, mixing well after each addition. Then, add the Greek yogurt and mix until smooth.
- Pour the cheesecake filling over the nut layer and bake for 45 minutes until golden.
- Keep the cheesecake in the oven for an additional 50 minutes to cool.
- Combine honey, lemon juice, and rosewater for the topping. Pour it over the cheesecake and top with pistachios.
- Unmold the cheesecake, drizzle with additional honey, and serve.
Notes
Serve chilled or at room temperature. Great with fresh fruit or a scoop of vanilla ice cream. Store covered in the refrigerator for up to a week or freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 57 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg
Keywords: cheesecake, baklava, dessert, nuts, phyllo