(Serves 12)


8          sheets phyllo pastry

60 g     melted butter (for brushing the phyllo)

120 g   KAROO PISTACHIOS, finely chopped

80 g     walnuts, finely chopped

50 ml   castor sugar

1 ml     salt

40 ml   melted butter (to add to the nuts)


700 g   cream cheese

125 g   honey

3          large eggs

10 ml   vanilla

10 ml   lemon juice


180 g   honey

60 ml   water

60 g     KAROO PISTACHIOS, chopped

50 g     walnuts, chopped

1          lemon, juiced and zested


  • Grease a 24 cm springform pan and preheat the oven to 160°C
  • Working quickly and one at a time, brush a phyllo sheet with melted butter, fold in half and then in half again. Place into the springform pan.  Repeat until the springform pan is fully lined – let the pastry overlap and allow edges to overhang slightly over the rim of the pan
  • Combine the pistachios, walnuts, castor sugar, salt and the melted butter – spread evenly on the phyllo pastry crust and place in fridge for 15 minutes
  • TO MAKE THE FILLING: Slowly beat together the cream cheese and honey.  Add the eggs one at a time and mix in well before adding the next egg.  Add the vanilla and lemon juice and pour the filling into the crust.
  • Bake for 50 minutes. If the phyllo pastry becomes too dark – cover the cheesecake lightly/loosely with foil whilst baking.
  • Cool completely
  • TO MAKE THE TOPPING: Combine the honey, water, lemon juice and zest in a small saucepan and bring to the boil on low heat.  Simmer until it becomes a thick syrup (about 15 minutes). Cool and add the nuts.
  • Spread the topping gently on the cold cheesecake and serve.


Share This Recipe