Description
Sweet layers of Mediterranean Pistachio Honey Baklava Cheesecake blend creamy richness with nutty crunch. Delicate phyllo pastry and honey-soaked pistachios create a luxurious dessert you’ll savor with each delightful bite.
Ingredients
Scale
- 32 oz (907 g) cream cheese, softened
- 4 large eggs, room temperature
- 1 cup (240 ml) sour cream
- 1 package fillo dough (about 12 sheets)
- ½ cup (170 g) honey
- ½ cup (100 g) white granulated sugar
- 2 tsps vanilla extract
- 1 cup (145 g) salted, roasted, shelled pistachios, divided
- ⅓ cup (76 g) unsalted butter, melted
- ¼ cup (85 g) honey (for serving)
Instructions
- Preparation: Preheat oven to 300°F (150°C) and wrap springform pan with aluminum foil to prevent water seepage during baking.
- Batter Creation: Whip cream cheese until silky smooth, then integrate honey, sugar, vanilla extract, and sour cream until fully combined and uniform.
- Egg Integration: Methodically fold eggs into the mixture one at a time, ensuring a consistent, lump-free batter while maintaining a creamy texture.
- Crust Formation: Layer fillo dough sheets, brushing each with melted butter, and carefully arrange within the springform pan to create a delicate, golden base that lines the pan’s interior.
- Nut Incorporation: Gently fold roasted pistachios into the cheesecake mixture, distributing evenly, and sprinkle additional nuts across the surface for added crunch and visual appeal.
- Water Bath Technique: Place springform pan inside a larger baking dish, filling surrounding area with hot water halfway up the pan’s sides to ensure even, gentle baking.
- Baking Process: Bake for approximately 2 hours, then turn off oven but leave cheesecake inside, allowing for a slow, controlled cooling that prevents cracking.
- Chilling and Setting: Refrigerate cheesecake for minimum 12 hours to develop flavors and achieve optimal texture.
- Final Presentation: Before serving, drizzle with honey and garnish with additional roasted pistachios for an elegant, decadent dessert experience.
Notes
- Precise Oven Temperature: Calibrate oven exactly at 300°F to ensure consistent, even baking of the delicate cheesecake.
- Protect Springform Pan: Wrap exterior with aluminum foil to prevent water seepage during the water bath baking method.
- Smooth Batter Technique: Beat cream cheese thoroughly and add eggs one at a time for a silky, lump-free consistency.
- Cooling Crucial Step: Allow cheesecake to cool gradually inside the oven after baking to prevent cracking and maintain structural integrity.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Desserts
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 13
- Calories: 455
- Sugar: 34 g
- Sodium: 360 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 135 mg