Baklava Cheesecake Topped with Pistachio Honey and Crispy Phyllo Layers
Creamy filling sits on crackly layers of phyllo and gets finished with loads of chopped pistachios and sweet honey drizzle for a classic Mediterranean-inspired treat.
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Cooking tools:
- Springform pan
- Stand mixer
- Hand mixer
- Food processor
- Pastry brush
- Oven
- Spatula
- Whisk
- Mixing bowl
- Chef's knife
- Plate
Ingredients
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 100 grams roasted almonds
- 100 grams roasted walnuts
- 2 tablespoons melted butter, for brushing
- 226 grams unsalted butter, melted
- 10 sheets phyllo pastry, thawed
- 250 grams strained Greek yogurt or sour cream
- 3 large eggs, room temperature
- 1 tablespoon corn starch
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
- Pinch of salt
- 200 grams granulated sugar
- 500 grams cream cheese, room temperature
- Splash of rosewater
- 340 grams honey
- 100 grams shelled pistachios, unsalted, coarsely chopped
- Extra honey for drizzling on top
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