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Honey Pistachio Baklava Cheesecake

Indulge in Honey Pistachio Baklava Cheesecake Bliss

The Honey Pistachio Baklava Cheesecake is a delightful fusion of textures and flavors, blending baklava and cheesecake for an irresistible dessert.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 4 hours
Total Time 5 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Middle Eastern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 10-12 sheets Phyllo Dough Ensure it's thawed before use for that perfect flaky texture.
  • 1/2 cup Unsalted Butter Adds richness and crispness to the layers; coconut oil can be a great dairy-free substitute.
  • 1 cup Shelled Pistachios Provides a wonderful crunch and nuttiness; feel free to swap in walnuts or almonds for variety.
For the Filling
  • 1 cup Granulated Sugar Sweetens both the cheesecake and the syrup for balanced flavor; no substitutes recommended.
  • 1 teaspoon Cinnamon Enhances the flavor complexity; you can omit it if desired.
  • 16 ounces Cream Cheese The base of the cheesecake filling; neutrally flavored and creamy, Neufchâtel cheese can work as a lower-fat option.
  • 3 large Eggs Provides structure and helps set the cheesecake; flax eggs can be used for a vegan alternative.
  • 1 teaspoon Vanilla Extract Adds aromatic sweetness; almond extract can be a nice alternative.
  • 1 cup Sour Cream Gives the cheesecake delightful tanginess and creaminess; swap with Greek yogurt if preferred.
For the Syrup
  • 1/2 cup Honey Sweetens and adds flavor; no substitutions recommended to maintain authenticity.
  • 1/2 cup Water Acts as the syrup base; straightforward with no need for substitutes.
  • 2 tablespoons Lemon Juice Brightens the syrup and balances sweetness; stick with it for the best results.
  • 1 teaspoon Orange Blossom Water Imparts a unique floral note for that authentic touch; a dash of rose water or vanilla can replace it if you like.

Equipment

  • 9-inch springform pan
  • Medium saucepan
  • mixing bowl
  • hand mixer
  • spatula

Method
 

Step‑by‑Step Instructions for Honey Pistachio Baklava Cheesecake
  1. In a medium saucepan, combine honey, water, granulated sugar, lemon juice, and orange blossom water. Bring the mixture to a gentle boil over medium heat, stirring to dissolve the sugar completely. Once boiling, reduce the heat and let it simmer for 10 minutes until slightly thickened. Remove from heat and allow the syrup to cool completely before using.
  2. Set your oven to 325°F (163°C). While the oven warms up, grease a 9-inch springform pan, ensuring all corners are covered. Line the bottom with parchment paper for easy removal, and wrap the outside with aluminum foil to prevent any water from seeping in during baking.
  3. Take your thawed phyllo dough and lay out approximately 10-12 sheets in the prepared springform pan, brushing each layer generously with melted unsalted butter. Allow the edges to overhang, creating a lovely flaky border. Sprinkle a layer of shelled pistachios and a dusting of sugar (and cinnamon if desired) over the phyllo layers.
  4. In a large mixing bowl, beat the cream cheese until creamy and smooth, using a hand mixer on medium speed. Gradually add granulated sugar, mixing until well incorporated. Next, add the eggs one at a time, mixing on low speed just until combined. Finally, blend in vanilla extract and sour cream.
  5. Once the filling is thoroughly mixed, pour it over the pistachio layer in the springform pan, gently smoothing the top with a spatula.
  6. Add another layer of buttered phyllo sheets, folding the edges over the cheesecake filling to create a sealed top. Brush the top layer generously with more melted butter for a golden finish.
  7. Place the springform pan in the preheated oven and bake for 60-70 minutes. You’ll know it’s ready when the center is set but still slightly wobbly.
  8. Once baking is finished, remove the cheesecake from the oven and allow it to cool at room temperature for about 1 hour. Afterward, transfer it to the refrigerator to chill for a minimum of 4 hours or overnight.
  9. Before serving your Honey Pistachio Baklava Cheesecake, drizzle it generously with the cooled honey syrup and garnish with additional chopped pistachios.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 6gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 400IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Ensure to brush each phyllo sheet with melted butter and let the cheesecake cool completely before refrigerating.

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