Honey Pistachio Baklava Cheesecake (Printable Version)
# What You'll Need:
→ Cheesecake Base
01 -
680 grams cream cheese, softened
02 -
200 grams granulated sugar
03 -
3 large eggs
04 -
240 grams Greek yogurt
05 -
1 teaspoon vanilla extract
06 -
0.5 teaspoon ground cinnamon
→ Baklava Layers
07 -
10 sheets phyllo dough, thawed
08 -
115 grams unsalted butter, melted
09 -
130 grams finely chopped pistachios
10 -
60 grams chopped walnuts
→ Honey Syrup
11 -
120 millilitres honey
12 -
120 millilitres water
13 -
50 grams granulated sugar
14 -
1 teaspoon lemon juice
15 -
1 cinnamon stick
→ Garnish
16 -
Chopped pistachios
17 -
Drizzle of honey
# Step-by-Step Directions:
01 -
Preheat oven to 163°C. In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, incorporating fully after each. Blend in Greek yogurt, vanilla extract, and ground cinnamon until homogeneous.
02 -
Grease a 23-centimetre springform pan. Layer 5 sheets of phyllo dough, brushing each with melted butter. Trim excess dough. Evenly distribute half the pistachios and walnuts over the phyllo.
03 -
Add another 5 sheets of buttered phyllo dough, then sprinkle the remaining chopped nuts over the top.
04 -
Pour the prepared cheesecake batter over the phyllo and nut layers. Smooth the surface with a spatula.
05 -
Place the springform pan in a deep baking tray and pour in hot water to reach a 2.5 cm depth around the cheesecake. Bake for 60-70 minutes until the centre is set. Switch off the oven and let the cheesecake cool inside for 1 hour.
06 -
While the cheesecake cools, combine honey, water, sugar, lemon juice, and cinnamon stick in a saucepan. Simmer over medium heat for 10 minutes. Remove the cinnamon stick and allow the syrup to cool to room temperature.
07 -
Transfer cheesecake to the refrigerator and chill for at least 3 hours or overnight for best results.
08 -
Once fully chilled, unmould and transfer cheesecake to a serving plate. Pour cooled honey syrup over the surface. Garnish generously with chopped pistachios and a drizzle of honey.
09 -
Slice with a sharp knife. Serve each portion with extra syrup if desired.
# Helpful Notes:
01 -
Store-bought phyllo dough streamlines preparation but must remain covered with a damp cloth to prevent drying.
02 -
Walnuts may be substituted with almonds or pecans according to preference.
03 -
Leftovers keep refrigerated for up to five days.
04 -
For heightened flavour, sprinkle cinnamon and a pinch of ground cloves between the nut layers.