Description
This decadent Baklava Pistachio Cheesecake combines the rich creaminess of classic cheesecake with the delightful crunch and sweetness of traditional baklava. Featuring a buttery pistachio crust, layers of crispy filo dough brushed with honey and lemon, and a smooth, honey-sweetened cream cheese filling, this dessert is a stunning fusion of Middle Eastern and Western flavors perfect for special occasions.
Ingredients
Units
Scale
Crust
- 3/4 cup (170 grams) unsalted butter, softened
- 3/4 cup (95 grams) powdered sugar
- 1/4 teaspoon salt
- 1 3/4 cups (220 grams) all-purpose flour
- 1 cup (120 grams) chopped pistachios
Baklava Topping
- 14 oz (400 grams) store-bought filo (phyllo) dough
- 1/3 cup (75 grams) butter, melted and cooled
- 3 tablespoons (45 grams) white sugar
- 1 cup (120 grams) finely chopped pistachios
- 1 teaspoon lemon juice
- 1/4 cup (30 grams) water
- 1/4 cup (50 grams) honey
Cheesecake Filling
- 24 ounces (675 grams) cream cheese
- 1/3 cup (125 grams) honey
- 2 large eggs
- 1 egg yolk
- 1/2 cup (120 grams) sour cream, 15-20% fat
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust, baklava topping, and cheesecake.
- Prepare Crust: In a bowl, blend softened unsalted butter, powdered sugar, and salt until the mixture is creamy and smooth. Gradually add the all-purpose flour and chopped pistachios, mixing until just combined. Press this dough evenly into the bottom of a greased 9-inch springform pan to form the crust layer.
- Bake Crust: Place the pan with the crust into the preheated oven and bake for 10-12 minutes, or until the crust is lightly golden and set. Remove from the oven and allow it to cool.
- Prepare Baklava Topping: Lay out the filo dough sheets on a flat baking sheet. Brush each sheet generously with the melted and cooled butter. Sprinkle the finely chopped pistachios mixed with white sugar evenly on top of the layered filo. Drizzle lemon juice, water, and honey over the pistachio mixture to enhance sweetness and moisture. Bake the baklava topping for about 20 minutes, or until it turns a beautiful golden brown.
- Make Cheesecake Filling: In a large bowl, beat the cream cheese until smooth and creamy. Add the honey, eggs, egg yolk, sour cream, and salt, continuing to mix until all ingredients are fully combined and the batter is smooth.
- Assemble and Bake Cheesecake: Pour the prepared cream cheese filling evenly over the cooled pistachio crust in the springform pan. Break the baked baklava topping into pieces and scatter them evenly on top of the filling. Return the pan to the oven and bake for 40-45 minutes, or until the cheesecake is set but still slightly jiggly in the center.
- Cool and Chill: Once baked, allow the cheesecake to cool completely at room temperature. Then refrigerate for at least four hours, or overnight, to let the flavors meld and the cheesecake to firm up for easier slicing and serving.
Notes
- For best results, use high-quality cream cheese and fresh filo dough.
- Handle filo dough carefully; keep unused sheets covered with a damp towel to prevent drying out.
- You can toast pistachios lightly to enhance their flavor before incorporating them into the crust and topping.
- Allow the cheesecake to chill thoroughly to achieve clean slices when serving.
- Store leftovers in the refrigerator for up to 4 days, covered tightly.
