Description
This Baklava Pistachio Cheesecake combines the rich, creamy texture of classic cheesecake with the nutty crunch and sweet layers of traditional baklava. Featuring a buttery pistachio crust, a luscious cream cheese filling, and a golden, honey-drizzled filo topping sprinkled with chopped pistachios, this dessert offers a delightful fusion of Mediterranean and Middle Eastern flavors—perfect for special occasions or indulgent treats.
Ingredients
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
- 1 cup (120 grams) finely chopped pistachios
- 3 tablespoons (45 grams) white sugar
- 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. Set your oven to 350°F (175°C) to prepare for baking both the crust and the final cheesecake assembly.
- Prepare Crust. In a mixing bowl, blend the softened butter, powdered sugar, and salt until creamy and smooth. Gradually incorporate the all-purpose flour and chopped pistachios into the mixture, ensuring the dough is evenly combined. Press the resulting dough firmly and evenly into the bottom of a greased 9-inch springform pan to form the crust base.
- Bake Crust. Place the crust in the preheated oven and bake for 10 to 12 minutes, or until it turns lightly golden. Remove from the oven and allow it to cool while you prepare the topping and filling.
- Make Baklava Topping. Lay out sheets of filo dough on a baking sheet, brushing each sheet generously with the melted and cooled butter to ensure crispiness. Sprinkle the stacked filo with a mixture of finely chopped pistachios and white sugar. Drizzle lemon juice, water, and honey evenly over the top to create a sweet, fragrant glaze. Bake this baklava layer for approximately 20 minutes, or until golden brown and crispy.
- Prepare Cheesecake Filling. In a large mixing bowl, beat the cream cheese until it becomes smooth and creamy. Add honey, eggs, egg yolk, sour cream, and salt to the cream cheese and blend thoroughly until fully combined and silky.
- Assemble and Bake Cheesecake. Pour the cheesecake filling over the cooled crust in the springform pan. Break the baked baklava topping into pieces and arrange them evenly over the filling. Bake in the oven for 40 to 45 minutes, or until the cheesecake is set but still slightly jiggly in the center.
- Cool and Chill. Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate it for at least four hours to let the flavors meld and the cheesecake to firm up properly before serving.
Notes
- Ensure the filo dough is covered with a damp towel while working to prevent it from drying out.
- You can substitute honey with agave syrup for a different sweetness profile.
- Allow the cheesecake to chill well for best slicing results.
- Use unsalted butter to control the saltiness of the crust and topping precisely.
