Description
Baklava Pistachio Cheesecake combines the rich flavors of baklava with the creamy texture of cheesecake.
Ingredients
Scale
- 3/4 cup (170 grams) unsalted butter, softened
- 3/4 cup (95 grams) powdered sugar
- 1/4 teaspoon salt
- 1 3/4 cups (220 grams) all-purpose flour
- 1 cup (120 grams) chopped pistachios
- 14 oz (400 grams) store-bought filo (phyllo) dough
- 1 cup (120 grams) finely chopped pistachios
- 1/3 cup (75 grams) butter, melted and cooled
- 3 tablespoons (45 grams) white sugar
- 1 teaspoon lemon juice
- 1/4 cup (30 grams) water
- 1/4 cup (50 grams) honey
- 24 ounces (675 grams) cream cheese
- 1/3 cup (125 grams) honey
- 2 large eggs
- 1 egg yolk
- 1/2 cup (120 grams) sour cream, 15-20% fat
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- For the crust, blend softened butter, powdered sugar, and salt until creamy. Gradually mix in flour and chopped pistachios, then press into a greased 9-inch springform pan.
- Bake the crust for 10-12 minutes until lightly golden.
- For the baklava topping, layer filo sheets on a baking sheet, brushing each with melted butter. Sprinkle with chopped pistachios mixed with sugar; drizzle with lemon juice, water, and honey before baking for about 20 minutes until golden.
- For the filling, beat cream cheese until smooth; add honey, eggs, egg yolk, sour cream, and salt until combined.
- Pour filling over cooled crust and top with pieces of baklava. Bake for 40-45 minutes until set.
- Cool completely at room temperature before refrigerating for at least four hours.
Notes
- Cooling and refrigeration are crucial for the cheesecake to set properly.
- Adjust baking time based on your oven.
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 40g
- Sodium: 250mg
- Fat: 40g
- Saturated Fat: 25g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg