Description
Mediterranean dessert magic meets classic cheesecake in this irresistible pistachio honey baklava cheesecake. Rich layers of creamy filling and crispy phyllo pastry create a luxurious flavor experience that connects traditional Greek and modern American sweet traditions.
Ingredients
Scale
Main Ingredients:
- 32 ounces (907 grams) cream cheese, softened
- 4 large eggs, at room temperature
- 1 ⅓ cups (200 grams) salted, roasted, shelled pistachios, divided
- 1 package fillo dough (about 12 sheets)
Sweeteners and Flavoring:
- ½ cup (100 grams) white granulated sugar
- ½ cup (170 grams) honey
- 2 teaspoons vanilla extract
- 1 cup (240 milliliters) sour cream
- ¼ cup (85 grams) honey, for serving
Baking and Preparation:
- ⅓ cup (75 grams) unsalted butter, melted
Instructions
- Carefully unwrap the fillo dough, ensuring delicate layers remain intact and unbroken.
- Create a buttery foundation by generously brushing each translucent fillo sheet with melted butter, stacking them meticulously to form a sturdy base.
- Gently press the layered fillo into the springform pan, allowing edges to climb slightly up the sides, creating an elegant rim.
- Vigorously whip cream cheese until silky and smooth, eliminating any potential lumps.
- Incorporate honey, sugar, vanilla, and sour cream into the cream cheese, blending until the mixture achieves a luxurious, uniform consistency.
- Introduce eggs one at a time, stirring gently to maintain the batter’s delicate texture and prevent overmixing.
- Fold most of the chopped pistachios into the creamy mixture, reserving some for garnishing the top.
- Carefully pour the pistachio-studded batter into the prepared fillo crust, ensuring an even distribution.
- Sprinkle the remaining pistachios across the surface, creating a decorative and crunchy topping.
- Prepare a water bath by placing the wrapped springform pan into a larger baking dish filled with hot water.
- Slide the cheesecake into a preheated oven, baking at a gentle temperature for approximately two hours.
- Once baking completes, turn off the oven and allow the cheesecake to cool gradually, preventing potential cracking.
- Refrigerate overnight, permitting the flavors to meld and the texture to set perfectly.
Notes
- Delicate layers of buttery fillo dough create a stunning base for this luxurious Middle Eastern-inspired cheesecake.
- Generous pistachios add rich crunch and nutty flavor throughout the creamy dessert, elevating the traditional cheesecake experience.
- Slow baking in a water bath ensures a silky smooth texture without cracking, producing a professional-quality result.
- Honey provides a natural sweetness that complements the earthy pistachio notes, creating a harmonious flavor profile.
- Overnight chilling allows flavors to meld and develop, transforming the cheesecake into a more complex and refined dessert.
- Wrapping the springform pan in foil prevents water from seeping into the delicate crust during the water bath baking method.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Desserts
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 12
- Calories: 392
- Sugar: 21 g
- Sodium: 230 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 95 mg