Description
A decadent fusion dessert combining creamy cheesecake with the crispy, honey-sweet layers of baklava and crunchy pistachios.
Ingredients
- For the baklava crust: 1 cup shelled pistachios, finely chopped
- 1/2 cup unsalted butter, melted
- 12 sheets phyllo dough, thawed
- For the cheesecake filling: 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup Greek yogurt
- For the honey syrup: 1/2 cup honey
- 1/4 cup water
- 1 tbsp lemon juice
- For topping: 1/4 cup shelled pistachios, roughly chopped
Instructions
- Preheat oven to 350°F (175°C). Butter a 9-inch springform pan.
- Layer 6 phyllo sheets in the pan, brushing each with melted butter. Sprinkle with half the finely chopped pistachios. Top with remaining 6 phyllo sheets, brushing each with butter. Bake for 10 minutes until golden.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and yogurt. Beat until combined.
- Pour filling over baked phyllo crust. Bake for 40-45 minutes until set. Cool completely.
- In a small saucepan, combine honey, water, and lemon juice. Simmer for 5 minutes. Pour over cooled cheesecake. Sprinkle with chopped pistachios. Refrigerate for at least 4 hours before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Method: Dessert
- Cuisine: Fusion