Description
This decadent Pistachio Baklava Cheesecake combines the rich flavors of baklava with a creamy cheesecake filling, creating a delightful dessert that will impress your guests.
Ingredients
Scale
Layers of Baklava
- 12–15 layers of filo
- 3 tbsp clarified butter, melted
Pistachio Layer
- 200 g finely ground pistachios + extra 2 tbsp for garnish
- ⅓ cup unsalted butter, melted
- 4 tbsp granulated sugar
Cheesecake Batter
- 600 g cream cheese, room temperature
- ½ cup heavy cream
- ½ cup caster sugar
- 4 tbsp cornstarch
- 1 tbsp orange blossom essence
- 3 large eggs, room temperature
Sugar Syrup
- 1 cup granulated sugar
- ½ cup honey
- ¾ cup water
- 2 tbsp lemon juice
- 1 tbsp orange blossom essence
Instructions
- Prepare the Baklava Layers: Layer the filo sheets, brushing each one with melted butter.
- Make the Pistachio Layer: Combine ground pistachios, melted butter, and sugar, then spread over the baklava layers.
- Prepare the Cheesecake Batter: Beat cream cheese, heavy cream, sugar, cornstarch, essence, and eggs until smooth.
- Assemble: Layer pistachio mixture and cheesecake batter, then bake until set.
- Make the Sugar Syrup: Boil sugar, honey, water, lemon juice, and essence, then pour over the baked cheesecake.
Notes
- For a nut-free version, omit pistachios and use a different flavoring.
- Adjust sugar levels based on personal preference.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 20 g
- Sodium: 250 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg