Honey pistachio baklava cheesecake recipe

Honey Pistachio Baklava Cheesecake is a delightful fusion of two beloved desserts: the creamy richness of cheesecake and the sweet, nutty layers of baklava. This elegant dessert is perfect for special occasions or whenever you want to impress your guests with something extraordinary. Here’s a detailed recipe to help you create this decadent treat at home.

Ingredients:

For the crust:

• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the baklava layer:

• 1 cup pistachios, finely chopped
• 1/2 cup walnuts, finely chopped
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 cup unsalted butter, melted
• 8 sheets phyllo dough, thawed

For the cheesecake filling:

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup Greek yogurt or sour cream

For the honey syrup:

• 1 cup honey
• 1/2 cup water
• 1/2 cup granulated sugar
• 1 cinnamon stick
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Instructions:

Step 1: Prepare the crust

1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well coated and the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed cup to press the crust evenly.
4. Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the baklava layer.

Step 2: Prepare the baklava layer

1. In a medium bowl, combine the chopped pistachios, walnuts, granulated sugar, ground cinnamon, and ground cloves. Mix well.
2. Brush a sheet of phyllo dough with melted butter and place it in the springform pan on top of the cooled crust. Repeat with three more sheets, brushing each sheet with butter and layering them on top of each other.
3. Spread half of the nut mixture over the phyllo layers.
4. Repeat the layering process with four more sheets of phyllo dough, brushing each sheet with butter.
5. Sprinkle the remaining nut mixture evenly over the top layer of phyllo.

Step 3: Prepare the cheesecake filling

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
2. Add the granulated sugar and vanilla extract, and continue to beat until well combined.
3. Add the eggs, one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl as needed.
4. Mix in the Greek yogurt or sour cream until fully incorporated.

Step 4: Assemble and bake the cheesecake

1. Pour the cheesecake filling over the baklava layer, spreading it out evenly.
2. Place the springform pan in a larger baking pan and fill the outer pan with hot water halfway up the sides of the springform pan to create a water bath. This helps to prevent cracks in the cheesecake.
3. Bake the cheesecake in the preheated oven for 55-65 minutes, or until the center is just set and slightly jiggly.
4. Turn off the oven and leave the cheesecake inside with the door slightly open for an additional hour. This gradual cooling helps prevent cracks.
5. Remove the cheesecake from the oven and the water bath, and allow it to cool completely to room temperature.
6. Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight, to set.

Step 5: Prepare the honey syrup

1. In a medium saucepan, combine the honey, water, granulated sugar, and cinnamon stick.
2. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves.
3. Reduce the heat and simmer for 10 minutes.
4. Remove from heat and stir in the lemon juice and vanilla extract.
5. Let the syrup cool to room temperature.

Step 6: Serve the cheesecake

1. Remove the chilled cheesecake from the refrigerator and carefully remove the sides of the springform pan.
2. Pour the cooled honey syrup over the top of the cheesecake, allowing it to drizzle down the sides.
3. For an extra touch of elegance, garnish with additional chopped pistachios.
4. Slice the cheesecake with a sharp knife, wiping the knife clean between each cut for neat slices.
5. Serve and enjoy the delightful blend of creamy cheesecake, nutty baklava, and sweet honey flavors!

Tips for Success:

• Room Temperature Ingredients: Ensure all your ingredients, especially cream cheese and eggs, are at room temperature before mixing. This helps in achieving a smooth, lump-free batter.
• Water Bath: Using a water bath (bain-marie) is crucial to prevent cracks and ensure even baking.
• Cooling Gradually: Allowing the cheesecake to cool gradually in the oven and then at room temperature helps prevent cracks.
• Chilling Time: For the best texture and flavor, chill the cheesecake thoroughly before serving. Overnight chilling is ideal.
• Phyllo Dough: Keep phyllo dough covered with a damp cloth while working to prevent it from drying out and becoming brittle.

This Honey Pistachio Baklava Cheesecake is a showstopper dessert that will impress your guests and satisfy your sweet cravings. Its creamy texture, nutty baklava layer, and fragrant honey syrup make it an irresistible treat for any occasion. Enjoy!