Baklava Pistachio Cheesecake Fusion (Print-Friendly Format)
Creamy cheesecake, pistachio crust, and crisp phyllo topping combine for a stunning Middle Eastern-inspired dessert.
# Ingredients You’ll Need:
→ Pistachio Shortbread Crust
01 -
170 grams unsalted butter, softened
02 -
95 grams powdered sugar
03 -
0.25 teaspoon salt
04 -
220 grams all-purpose flour
05 -
120 grams chopped pistachios
→ Baklava Topping
06 -
400 grams filo (phyllo) dough
07 -
120 grams finely chopped pistachios
08 -
75 grams melted butter, cooled
09 -
45 grams white sugar
10 -
1 teaspoon lemon juice
11 -
30 grams water
12 -
50 grams honey
→ Cheesecake Filling
13 -
675 grams cream cheese
14 -
125 grams honey
15 -
2 large eggs
16 -
1 egg yolk
17 -
120 grams sour cream, 15–20% fat
18 -
0.25 teaspoon salt
# How to Make It:
01 -
Preheat the oven to 175°C.
02 -
Combine softened butter, powdered sugar, and salt in a bowl and blend until creamy. Gradually incorporate flour and chopped pistachios until fully combined. Press the mixture evenly into the base of a greased 23-cm springform pan.
03 -
Bake the prepared crust for 10 to 12 minutes or until lightly golden. Allow to cool briefly on a wire rack.
04 -
Arrange filo sheets on a baking sheet, brushing each sheet with melted butter. Sprinkle with a mixture of finely chopped pistachios and white sugar. Drizzle with lemon juice, water, and honey. Bake at 175°C for approximately 20 minutes until golden and crisp. Break into bite-size pieces once cooled.
05 -
In a large bowl, beat cream cheese until completely smooth. Add honey, eggs, egg yolk, sour cream, and salt. Blend until the mixture is uniform and creamy.
06 -
Pour the cheesecake filling over the cooled crust. Arrange pieces of baklava topping over the surface. Bake at 175°C for 40 to 45 minutes or until the center is set and the edges are slightly puffed.
07 -
Allow the baked cheesecake to cool completely at room temperature. Refrigerate for a minimum of four hours before slicing and serving.
# Extra Tips:
01 -
For the most precise slices, chill the cheesecake overnight and use a hot, clean knife for each cut.