Baklava Cheesecake piled with Honey Pistachio Swirl and Flaky Phyllo Base
This sweet treat's got layers of golden phyllo, loads of creamy cheese inside, plus a sticky honey pistachio topping for that old-school feel.
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Cooking tools:
- Springform pan
- Stand mixer
- Food processor
- Oven
- Mixing bowl
- Pastry brush
- Spatula
- Kitchen scale
- Serving platter
- Plastic wrap
- Cooling rack
- Measuring cup
- Measuring spoon
- Whisk
- Spoon
- Baking sheet
- Chef's knife
- Cutting board
- Mixing spoon
- Airtight container
- Cake cover
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
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