Honey Pistachio Baklava Cheesecake

 

Ingredients

For the Base:

• 10 sheets of phyllo pastry (thawed)
• Approx. 2 sticks unsalted butter, melted
• 1 cup roasted walnuts
• 1 cup roasted almonds
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 2 Tbsp melted butter

Cheesecake Filling:

• 500g (2 packages) cream cheese, room temperature
• 1 cup granulated sugar
• Pinch of salt
• 2 tsp vanilla extract
• 1 Tbsp lemon zest
• 1 Tbsp lemon juice
• 1 Tbsp corn starch
• 3 large eggs, room temperature
• 250g strained Greek yogurt (or sour cream)

Topping:

• 1 cup shelled pistachios (unsalted), coarsely chopped
• 1 cup honey
• 1 Tbsp lemon juice
• Splash of rosewater

Garnish:

• More honey

Directions

1. Preheat Oven:

   • Preheat oven to 350°F (175°C).
   • Prepare an 8 to 10-inch springform pan with a layer of trimmed parchment paper on the base.

2. Prepare Phyllo Base:

   • Brush each phyllo sheet with melted butter and layer in the springform pan.
   • Trim overhanging phyllo.
   • Bake for 12 minutes until golden.

3. Prepare Nut Mixture:

   • Pulse walnuts, almonds, cinnamon, and salt in a food processor until crumbly.
   • Add melted butter and combine.
   • Spread this nut mixture over the baked phyllo base.

4. Prepare Cheesecake Filling:

   • Mix cream cheese, sugar, salt, vanilla, lemon zest and juice, and cornstarch until smooth.
   • Add eggs one at a time, then add yogurt.
   • Pour over the nut layer and smooth the top.

5. Bake Cheesecake:

   • Bake on the middle rack for 45 minutes until just golden.
   • Turn off the oven and leave the cheesecake inside for another 50 minutes.

6. Cool and Add Topping:

   • Cool the cheesecake completely.
   • Mix honey with lemon juice and rosewater.
   • Top the cheesecake with the honey mixture and sprinkle with chopped pistachios.

7. Garnish:

   • Drizzle with more honey if desired.

This Baklava cheesecake should be a delightful treat for your husband and colleagues! Enjoy baking!