CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Pistachio Baklava Cheesecake

1

  • Overview
  • Ingredients
    17 items
  • Directions

This Pistachio Baklava Cheesecake is a delightful fusion of Greek and American desserts, combining the richness of cheesecake with the nutty flavors of baklava.

Crust

  • 8 Sheets Phyllo Pastry
  • 40ml Butter
  • 120g Pistachios
  • 80g Walnuts
  • 50ml Castor Sugar
  • 1ml Salt
  • 40ml Melted Butter

Cheesecake Filling

  • 700g Cream Cheese
  • 125g Honey
  • 3 Eggs
  • 10ml Vanilla
  • 10ml Lemon Juice

Topping:

  • 180g Honey
  • 60ml Water
  • 60g Pistachio Nuts
  • 50g Walnuts
  • 1 Lemon

  • 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, caster 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.