Honey Pistachio Baklava Cheesecake

 |  Recipes

A Fusion of Two Classic Desserts!
Rich, creamy texture of cheesecake with the flaky, nutty layers of baklava, all topped with Manuka honey and crunchy pistachios

Ingredients:

For the Base:
  • 10 sheets of filo pastry (thawed)
  • 2 sticks butter, melted
  • 1 cup roasted walnuts
  • 1 cup roasted almonds
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons melted butter
For the Cheesecake Filling:
  • 500g (2 packages) cream cheese, room temperature
  • 1 cup granulated sugar
  • Pinch of salt
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon corn starch
  • 3 large eggs, room temperature
  • 250g strained Greek yogurt (or sour cream)
For the Topping:
  • 1 cup shelled, chopped pistachios (unsalted)
  • 1 cup honey
  • 1 tablespoon lemon juice
  • Splash of rosewater (optional)

Directions: 

Preheat the Oven to 175°C/350°C and line an 8-10inch pan with baking paper.

Base:
  • Brush each filo sheet with melted butter and layer them into the pan, overlapping to fully cover the base. Trim any overhanging filo. 
  • Bake for 12 minutes until golden and crispy. Remove from the oven and let cool slightly.
  • In a food processor, pulse together the walnuts, almonds, cinnamon, and salt until crumbly. Add 2 tablespoons of melted butter & combine. Spread this nut mixture evenly over the baked filo base.
The Cheesecake Filling:
  • In a large bowl, beat the cream cheese, sugar, salt, vanilla extract, lemon zest, lemon juice, and cornstarch until smooth and creamy.
  • Add eggs one at a time, mixing well after each addition. Then, fold in the Greek yogurt (or sour cream) until fully combined. Pour the cheesecake filling over the nut mixture in the springform pan and smooth the top. 
  • Place the cheesecake on the middle rack of the oven and bake for 45 minutes, or until the top is just starting to turn golden.
  • Turn off the oven and leave the cheesecake inside for an additional 50 minutes to set.
  • Remove the cheesecake from the oven and let it cool completely.
Just before serving:
  • In a small bowl, mix the honey, lemon juice, and rosewater (if using), and drizzle over the cooled cheesecake. Sprinkle the chopped pistachios and more honey evenly on top.
    Serve & enjoy!