💚 Honeyed Pistachio Baklava Cheesecake

• hidangan: 10-12 slices
• jumlah masa: 2 days

Bahan-bahan

🥐 Baklava bottom

10 sheets phyllo dough, thawed

½ cup unsalted butter, melted

1 cup shelled pistachios, finely chopped

¼ cup walnuts, finely chopped

2 Tbsp granulated sugar

½ tsp cinnamon

Pinch of salt

💚 Pistachio baklava filling

This is the green layer you see under the cheesecake.

1½ cups shelled pistachios, finely ground

⅓ cup pistachio cream

2 Tbsp melted butter

2 Tbsp honey

2 Tbsp powdered sugar

Pinch of salt

½ cup kataifi, finely chopped — optional, but I recommend it

Kataifi = shredded phyllo dough. It gives the pistachio filling that authentic baklava texture.

🤍 Cheesecake

24 oz full-fat cream cheese, room temperature

¾ cup granulated sugar

½ cup sour cream

3 large eggs

2 tsp vanilla

1 tsp lemon zest

2 Tbsp honey

🥐 Crispy phyllo topping

6 sheets phyllo dough

¼ cup melted butter

¾ cup roughly chopped pistachios

🍯 Honey syrup

½ cup honey

¼ cup water

1 Tbsp lemon juice

1 Tbsp sugar

Arahan

STEP 1 — Make the pistachio filling

If using kataifi, cut it into tiny pieces.

Put 1 Tbsp of the melted butter in a skillet over medium-low heat.

Add the kataifi and cook until golden and crisp, stirring frequently.

Remove and let cool completely.

Now finely grind the 1½ cups pistachios.

Mix together:

ground pistachios

pistachio cream

2 Tbsp melted butter

honey

powdered sugar

salt

cooled toasted kataifi

You want a thick, spreadable mixture.

Think soft cookie dough, not frosting.

Set aside.

STEP 2 — Make the BAKED bottom

Heat oven to 350°F.

Grease a 9-inch springform pan and line the bottom with parchment.

Lay one sheet of phyllo into the pan.

Brush generously with butter.

Add another sheet.

Butter.

Continue until you have about 6 buttered sheets.

Let the edges hang over the sides for now.

Make the nut mixture:

Combine:

1 cup chopped pistachios

¼ cup walnuts

2 Tbsp sugar

cinnamon

salt

Sprinkle this over the phyllo.

Now add 4 more sheets of phyllo, buttering each one.

Tuck the edges down around the sides.

Bake:

15–18 minutes at 350°F.

We want the phyllo golden and crisp.

STEP 3 — Add the pistachio filling

Take the baked phyllo crust out.

Let it cool for about 10 minutes.

Now take the pistachio mixture from Step 1.

Spread it directly over the baked phyllo.

Aim for approximately ¼-inch thick.

Press it gently into an even layer.

So now you have:

🥐 BAKED PHYLLO

💚 PISTACHIO BAKLAVA FILLING

And that’s where the green stripe belongs.

STEP 4 — Make the cheesecake

Reduce oven temperature to 325°F.

Beat the softened cream cheese until completely smooth.

Add sugar and sour cream.

Mix until smooth.

Add:

vanilla

lemon zest

honey

Then add the eggs one at a time.

Mix only until incorporated.

Don’t overbeat the eggs.

We want a dense, creamy cheesecake—not an airy one.

Pour the cheesecake batter directly over the pistachio filling.

Now:

🥐 baked phyllo

💚 pistachio filling

🤍 cheesecake

STEP 5 — Bake the cheesecake

Bake at 325°F for approximately 50–60 minutes.

You’re looking for:

edges set

center still slightly jiggly

Turn the oven OFF.

Crack the oven door.

Leave the cheesecake inside for about 1 hour.

Then remove it and refrigerate for at least 6 hours.

Overnight is BEST.

STEP 6 — Make the crispy phyllo TOP

This is where we fixed our previous mistake. 😂

We are NOT putting raw phyllo on the cheesecake.

We’re cooking it separately.

Heat oven to 350°F.

Lay one phyllo sheet on parchment.

Brush with butter.

Add another sheet.

Butter.

Continue until you’ve stacked all 6 sheets.

Cut the stack into large irregular pieces/strips.

Gently scrunch some pieces with your fingers.

Place them on a parchment-lined baking sheet.

Bake 8–12 minutes.

Watch closely.

You want deep golden brown and completely crisp.

Remove and let cool completely.

STEP 7 — Make the honey syrup

Combine:

honey

water

sugar

lemon juice

in a small saucepan.

Bring to a gentle simmer.

Cook for about 3 minutes.

Remove from heat.

Let it cool until warm, not hot.

STEP 8 — PUT IT ALL TOGETHER ❤️

Once the cheesecake is completely cold, remove the springform ring.

Arrange your baked phyllo pieces over the top.

Don’t make it perfectly flat.

We want those beautiful ruffled, flaky pieces sticking up like the picture.

Then sprinkle the ¾ cup chopped pistachios generously over the phyllo.

And finally…

🍯 DRIZZLE THE HONEY.

Let some run down the sides.

Don’t soak the phyllo.

We want:

CRISPY phyllo + crunchy pistachios + sticky honey.

Nota

💚 CHOPPED PISTACHIOS

🥐🥐🥐 CRISPY PHYLLO 🥐🥐🥐

🍯 HONEY

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🤍 CHEESECAKE

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💚 PISTACHIO BAKLAVA

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🥐 BAKED PHYLLO

💚 NUTS + PHYLLO