Description
A delightful dessert combining rich cheesecake with the crunchy layers of baklava, infused with pistachios and honey.
Ingredients
Scale
- 3/4 cup (170 grams) unsalted butter, softened
- 3/4 cup (95 grams) powdered sugar
- 1/4 teaspoon salt
- 1 3/4 cups (220 grams) all-purpose flour
- 1 cup (120 grams) chopped pistachios
- 14 oz (400 grams) store-bought filo dough
- 1 cup (120 grams) finely chopped pistachios
- 1/3 cup (75 grams) butter, melted and cooled
- 3 tablespoons (45 grams) white sugar
- 1 teaspoon lemon juice
- 1/4 cup (30 grams) water
- 1/4 cup (50 grams) honey
- 24 ounces (675 grams) cream cheese
- 1/3 cup (125 grams) honey
- 2 large eggs
- 1 egg yolk
- 1/2 cup (120 grams) sour cream, 15-20% fat
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- Combine softened butter, powdered sugar, and salt in a mixing bowl, blending until creamy.
- Add in flour and chopped pistachios, mixing until a soft dough forms.
- Press the dough evenly into the base of a greased 9-inch springform pan.
- Bake the crust for 10-12 minutes until light golden.
- Roll out the filo sheets on a large baking sheet and brush each layer with melted butter.
- Stack 10 layers of brushed filo, then sprinkle with chopped pistachios mixed with sugar.
- Drizzle with lemon juice, honey, and water.
- Bake the baklava topping for about 20 minutes or until flaky and golden.
- Beat the cream cheese until smooth, then mix in honey, eggs, egg yolk, and sour cream.
- Pour the cheesecake filling over the cooled crust.
- Top with cooled baklava and bake for 40-45 minutes until set.
- Cool completely at room temperature before refrigerating for at least four hours.
Notes
Make ahead: Prepare the baklava topping and cheesecake filling a day in advance. Assemble right before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 18g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg