Description
Pistachio Baklava Cheesecake
Discover the heavenly fusion of flavors in this Pistachio Baklava Cheesecake!
Perfect for your next gathering.
Ingredients:
1 package phyllo dough, thawed
1 cup unsalted butter, melted
2 cups pistachios, finely chopped
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup honey
3 tablespoons water
1 teaspoon vanilla extract
2 (8 oz) packages cream cheese, softened
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
Directions:
Preheat oven to 350°F (175°C).
In a bowl, mix the chopped pistachios, 1/4 cup sugar, cinnamon, and cloves.
Brush a 9-inch springform pan with melted butter. Layer 10 sheets of phyllo dough in the pan, brushing each sheet with butter.
Spread half of the pistachio mixture over the phyllo dough. Layer with another 10 sheets of phyllo dough, brushing each with butter. Repeat with the remaining pistachio mixture and top with 10 more sheets of phyllo dough, buttering each layer.
Trim any excess dough hanging over the sides of the pan and brush the top layer with butter.
Bake for 25-30 minutes or until golden brown. Remove from oven and let cool.
In a saucepan, combine honey, water, and 1 teaspoon vanilla extract. Bring to a boil, then reduce heat and simmer for 5 minutes. Pour over the cooled baklava.
In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth. Add eggs, one at a time, and 1 teaspoon vanilla extract, beating well after each addition.
Pour the cheesecake batter over the cooled baklava. Bake for 35-40 minutes or until the center is set.
Allow to cool completely before removing from the pan. Refrigerate for at least 4 hours before serving.
Prep Time: 30 minutes | Cooking Time: 70 minutes | Total Time: 1 hour 40 minutes
Kcal: 450 kcal per serving | Servings: 12 servings
#lovealletherecipes
Step-by-Step Guide
1. Prepare the Baklava Base: Preheat oven to 350°F (175°C). Mix chopped pistachios, 1/4 cup sugar, cinnamon, and cloves. In a 9-inch springform pan, layer 10 phyllo sheets, brushing each with melted butter. Spread half the pistachio mix over the dough. Add another 10 buttered phyllo sheets, then the remaining pistachio mix. Top with a final 10 buttered phyllo sheets. Trim edges and brush the top with butter. Bake for 25-30 minutes until golden. Let cool completely.
2. Make the Honey Syrup: While the base cools, combine honey, water, and 1 tsp vanilla in a saucepan. Bring to a boil, then simmer for 5 minutes. Pour evenly over the cooled baklava layer.
3. Prepare the Cheesecake Filling: In a large bowl, beat softened cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, beating well after each. Mix in 1 tsp vanilla extract.
4. Assemble and Bake: Pour the cheesecake batter over the syrup-coated baklava. Bake for 35-40 minutes until the center is just set. Cool completely at room temperature, then refrigerate for at least 4 hours before serving.
Serving Suggestions
Serve chilled slices of this decadent cheesecake with a drizzle of extra honey or a dollop of lightly sweetened whipped cream. Garnish with a sprinkle of crushed pistachios and a light dusting of cinnamon. It pairs beautifully with strong coffee, black tea, or a dessert wine like Muscat. For a festive touch, add a few edible rose petals alongside.
How-to Summary
This dessert combines a buttery, nutty baklava base with a creamy cheesecake topping. The process involves layering buttered phyllo dough and a spiced pistachio mixture, baking it, then soaking it with a honey-vanilla syrup. A classic vanilla cheesecake batter is poured over the cooled base and baked again. The key is allowing each component to cool properly and chilling the final product thoroughly for clean slices.
Frequently Asked Questions
Can I make this cheesecake ahead of time? Absolutely. It’s actually better made a day in advance. The flavors meld and the texture sets perfectly overnight in the refrigerator.
How do I prevent the phyllo dough from drying out? Keep the sheets you’re not immediately using covered with a damp kitchen towel. Work quickly and brush each sheet generously with melted butter to create a seal.
Can I use a different type of nut? Yes. Walnuts are a traditional baklava choice and would work well. For a similar texture and color, you could also use a mix of pistachios and almonds.
My cheesecake cracked. What went wrong? Cracking is often caused by overbaking or a sudden temperature change. Ensure you bake just until the center is set but still slightly wobbly. Let it cool gradually in the oven with the door slightly ajar before moving it to the counter.
How should I store leftovers? Keep the cheesecake covered in the refrigerator for up to 5 days. It does not freeze well due to the phyllo dough, which can become soggy upon thawing.
Common Mistakes to Avoid
- Using cold cream cheese, which leads to a lumpy batter. Ensure it is fully softened at room temperature.
- Pouring the cheesecake batter onto a warm baklava base. This can melt the butter and cause the layers to merge, and may even begin to cook the eggs. The base must be completely cool.
- Overmixing the cheesecake batter after adding the eggs, which incorporates too much air and can cause cracking during baking.
- Skipping the chilling step. Serving before it has set for at least 4 hours will result in a runny, messy slice.
- Not brushing every single phyllo sheet with enough butter, which is crucial for achieving flaky, separate layers.
Conclusion
This Pistachio Baklava Cheesecake is a show-stopping dessert that masterfully blends the rich, flaky sweetness of baklava with the creamy indulgence of cheesecake. While it requires careful layering and patience for cooling and chilling, the impressive result is well worth the effort. It’s a guaranteed crowd-pleaser that brings a touch of gourmet elegance to any table. Follow the detailed steps and tips to ensure your fusion dessert is perfectly executed from the crisp bottom layer to the smooth, creamy top.