Description
Cheesecake de Baklava de Pistacho is a unique fusion dessert that blends the smooth, creamy texture of classic cheesecake with the crispy, nutty layers of pistachio baklava. This dessert offers a perfect balance of rich and refreshing flavors, featuring velvety cheesecake, flaky phyllo layers, and fragrant pistachios, topped with a honey drizzle for a luscious finish. Ideal for special occasions or casual indulgences, it impresses with its harmonious taste and stunning visual appeal.
Ingredients
Baklava Layers
- Phyllo dough sheets – quantity as needed for layering (approx. 12 sheets)
- Melted butter – 1 cup (for brushing phyllo dough)
- Chopped unsalted pistachios – 1 ½ cups
- Ground cinnamon – 1 tsp (plus extra for sprinkling)
Cheesecake Batter
- Cream cheese – 16 oz (softened)
- Greek yogurt – ½ cup
- Granulated sugar – ¾ cup
- Eggs – 3 large
- Vanilla extract – 1 tsp
- Ground nutmeg – ¼ tsp
Finishing
- Honey – ¼ cup (warm, for drizzling)
Instructions
- Prepare the baklava layers: Preheat your oven to 350°F (175°C). Gently brush melted butter onto each phyllo dough sheet. Layer half of these sheets into a baking dish, sprinkling chopped pistachios and a pinch of cinnamon between every few sheets. Once layered, bake until golden and crispy, about 15-20 minutes, creating the signature baklava texture.
- Make the cheesecake batter: In a mixing bowl, blend cream cheese, Greek yogurt, granulated sugar, eggs, vanilla extract, and a pinch of nutmeg until smooth and creamy. This silky mixture forms the rich base of your cheesecake.
- Assemble the cheesecake and baklava: Pour the cheesecake batter over the baked baklava layer in the pan. Then, carefully place the remaining buttered phyllo sheets on top, again layering chopped pistachios between some sheets for extra crunch. This top layer will bake into a crisp crown that complements the creamy center.
- Bake the assembled cheesecake: Bake the entire dish at 350°F (175°C) for approximately 40-50 minutes, or until the cheesecake is set but still slightly jiggly in the center. This ensures a creamy texture while the top remains golden and crunchy.
- Drizzle honey and cool: Remove the cheesecake from the oven and immediately drizzle warm honey over the top to soak slightly into the layers, enhancing sweetness and moisture. Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight before serving to allow the flavors to fully meld.
Notes
- Use room temperature ingredients to ensure the cheesecake batter blends smoothly without lumps.
- Handle phyllo dough gently; brush with butter carefully to prevent tearing.
- Chop pistachios finely for a more even crunch and better layering.
- Do not overbake; a slight jiggle in the cheesecake center ensures a creamy texture instead of dryness.
- Drizzle honey immediately out of the oven to help it soak in well without making the phyllo soggy.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion (Mediterranean & Western)
Nutrition
- Serving Size: 1 slice (approx. 1/10 of recipe)
- Calories: 350
- Sugar: 22g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 100mg
Keywords: cheesecake, baklava, pistachio, dessert, fusion dessert, phyllo dough, creamy dessert, nutty dessert, honey drizzle
