Description
A decadent fusion of traditional baklava and creamy cheesecake, featuring layers of honey-soaked pistachios and phyllo pastry.
Ingredients
Scale
- For the Crust: 200g crushed phyllo pastry
- 100g finely chopped pistachios
- 100g unsalted butter, melted
- For the Cheesecake Filling: 500g cream cheese, softened
- 200g granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 150g honey
- For the Topping: 100g chopped pistachios
- 100ml honey for drizzling
Instructions
- Preheat the oven to 175°C (350°F). Grease a 9-inch springform pan.
- In a bowl, mix the crushed phyllo pastry, chopped pistachios, and melted butter. Press the mixture into the bottom of the pan to form the crust.
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and honey until fully combined. Pour the filling over the crust.
- Bake for 50-60 minutes or until the center is set. Let cool completely.
- Once cooled, drizzle with honey and sprinkle chopped pistachios on top. Refrigerate for at least 4 hours before serving.
Notes
Ensure the phyllo pastry is fresh for the best texture. This cheesecake can be stored in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Method: Dessert
- Cuisine: Middle Eastern
Nutrition
- Calories: 450
- Sugar: 25g
- Fat: 32g
- Carbohydrates: 35g
- Protein: 8g