Baklava Cheesecake – Creamy Honey Pistachio Delight
Baklava Cheesecake combines crisp phyllo pastry with creamy cheesecake filling.
Ingredients
Baklava Crust
- 20 phyllo sheets 227g
- 226 g ghee or melted butter
- 1 cup pistachios finely chopped
- 1 cup pecans finely chopped
- ¼ cup brown or granulated sugar
- 1 teaspoon ground cinnamon
Cheesecake Filling
- 452 g cream cheese two blocks, room temperature
- 1 cup granulated sugar 200g
- ½ teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
- ½ cup sour cream or labneh 120g
- 2 teaspoons fresh lemon juice plus zest
- 2 large eggs room temperature
Honey Syrup
- ½ cup sugar 100g
- ¼ cup water 60g
- ¼ cup honey 85g
- A few drops fresh lemon juice optional
Instructions
Prepare the filling: Beat cream cheese, sugar, vanilla, and salt until smooth. Add sour cream, lemon juice, and zest. Mix until creamy. Add eggs and mix just until combined. Strain through a sieve for extra smooth texture.
Prepare the crust: Line a 9 or 10-inch springform pan with parchment paper. Brush a sheet of phyllo with melted ghee and place into the pan, letting edges hang over. Repeat with 10 sheets, slightly rotating each layer. Sprinkle half of the nut mixture evenly.
- Add 4 more buttered phyllo sheets, sprinkle remaining nuts, then layer 5 more sheets brushed with ghee.
- Pour cheesecake filling into the crust. Gently scrunch the overhanging phyllo edges to create a rustic ruffled border.
- Bake Baklava Cheesecake at 325°F for 60–70 minutes until the center slightly jiggles.
Make the syrup: Simmer sugar, water, and honey for 5–7 minutes until slightly thickened. Add lemon juice if desired.
- Pour syrup mainly over the crisp phyllo edges immediately after baking. Cool completely, then refrigerate overnight before serving.
Notes
• Labneh gives a slightly tangier flavor than sour cream.