Description
Layers of Mediterranean magic unfold in this honey pistachio baklava cheesecake, blending creamy richness with nutty crunch. Sweet phyllo pastry and silky cream cheese create a luxurious dessert that transports you to exotic culinary heights.
Ingredients
Scale
Cheesecake Base:
- 200 g graham crackers
- 100 g unsalted butter
- 2 tbsp granulated sugar
Cheesecake Filling:
- 750 g cream cheese
- 3 large eggs
- 200 g granulated sugar
- 1/2 cup heavy cream
- 2 tsp vanilla extract
- 100 g pistachios (chopped)
Honey Syrup and Topping:
- 1/2 cup honey
- 1/4 cup water
- 1 cinnamon stick
- 100 g pistachios (roughly chopped)
- 2 tbsp orange blossom water
Instructions
- Pulverize graham crackers into fine crumbs using a food processor, creating a uniform texture for the base.
- Melt butter and mix thoroughly with graham cracker crumbs and sugar until the mixture resembles damp sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan, creating an even, compact layer.
- Refrigerate the crust while preparing the cheesecake filling to help it set and maintain structure.
- Preheat the oven to 325°F (165°C) and ensure cream cheese is at room temperature for smooth blending.
- Beat cream cheese until creamy and completely smooth, gradually incorporating sugar to prevent lumps.
- Add eggs one at a time, mixing gently after each addition to maintain a silky consistency.
- Fold in heavy cream, vanilla extract, and chopped pistachios, distributing ingredients evenly throughout the mixture.
- Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
- Bake for 55-60 minutes, or until the center is slightly jiggly but set around the edges.
- Turn off the oven, crack the door open, and allow the cheesecake to cool gradually for 1 hour to prevent cracking.
- While cooling, create honey syrup by simmering honey, water, and cinnamon stick for 10 minutes until slightly thickened.
- Remove cinnamon stick and stir in orange blossom water, allowing the syrup to cool to room temperature.
- Once the cheesecake is completely cooled, remove from springform pan and generously drizzle with honey syrup.
- Garnish the top with roughly chopped pistachios, creating a decorative and crunchy finish.
- Refrigerate for at least 4 hours or overnight to allow flavors to meld and achieve optimal texture.
Notes
- Ensure cream cheese is softened at room temperature to avoid lumpy filling and achieve a smooth, creamy texture.
- Gently fold ingredients like pistachios to maintain the cheesecake’s delicate structure and prevent overmixing.
- Use a water bath method for even baking and to prevent surface cracks, creating a silky-smooth cheesecake.
- Toast pistachios lightly before chopping to enhance their nutty flavor and add a delightful aromatic dimension to the dessert.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 8
- Calories: 564
- Sugar: 41 g
- Sodium: 233 mg
- Fat: 37 g
- Saturated Fat: 17 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 105 mg