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You get flaky layered pastry mixed with satiny smooth cheesecake in every forkful, all done up with a glossy drizzle of floral honey and a sprinkle of pistachios. When there’s a big crowd at my place, folks can’t stop buzzing about it—and honestly, it vanishes off the table every time because the blend of textures is just so spot-on.
The first time I brought it to a Christmas dinner, I just took a chance—and now my pals won’t let me skip it. It’s that sticky honey over nut crunch that gets everyone hooked and asking for more every year.
Mouthwatering Ingredients
- Phyllo dough sheets: These make that shatteringly crisp bottom. Defrost overnight in the fridge or on the counter for a few hours—don’t rush or they’ll crack.
- European style unsalted butter: Gives awesome richness and gorgeous color to the layers. Grab the good stuff if you can.
- Lightly toasted walnuts and almonds: Add crunch and that baklava vibe. Toast in the oven till just turning brown and they smell toasty.
- Cinnamon, ground: Warms everything up and smells incredible. Fresh spice gives the punchiest kick.
- Sea salt: Helps keep the whole thing from being too sweet. A fine grain works best.
- Full fat cream cheese: Let it come up to room temp so your mix turns out smooth. Block style holds up best in the oven.
- White sugar: Brings the sweetness you want in the filling but keeps it thick and creamy. Superfine kinds can give you a weird texture, so skip those.
- Pure vanilla extract: Gives you a solid backdrop of flavor that ties it all together.
- Fresh lemon zest and juice: Brightens up both the filling and the honey drizzle—always use real lemons for the boldest taste.
- Non GMO cornstarch: Makes clean, tidy slices by making sure the cake sets up properly.
- Eggs: Bring the batter up to room temp for easy mixing. They give your cake that classic structure.
- Whole milk strained Greek yogurt or sour cream: Adds that little zip of tang and lightens up the filling so it’s not too dense.
- Raw, unsalted pistachios: Roughly chop them for a vibrant finishing crunch—use fresh pistachios for the best snap and color.
- Wildflower or local honey: This sticky sweet stuff is the final flourish—different honeys bring a fun floral note.
- Rosewater: Just a splash to gently perfume the honey—use a light hand or it’ll take over.
Detailed Steps
- Set Up for Serving:
- Pop the cake out of the pan gently and move it to the plate you want to use. Right before you slice it, feel free to give every piece an extra hit of honey for extra shine.
- Add Honey and Pistachios:
- Whisk together honey, a splash of lemon juice, and just the tiniest bit of rosewater. Once smooth, pour it all over the cooled cake till it runs to the sides, then scatter pistachios so every bite ends up crunchy.
- Cool It Down:
- After the oven’s off, don’t pull the cake out—let it just chill inside for about 50 minutes so it sets slowly. Bring it out and leave it until it’s cool to the touch.
- Bake the Cheesecake:
- Stick the filled pan in the middle of the oven at 350 F and bake for about 45 minutes. You’re aiming for a set cake with a lightly golden top and a little jiggle still in the middle.
- Pour and Smooth the Filling:
- Once the yogurt or sour cream is folded into your creamy mix, pour everything gently over your nut layer in the pan. Use your spatula to even it out, then tap to get rid of air bubbles.
- Blend the Main Mix:
- Mix up the softened cream cheese, sugar, salt, vanilla, lemon zest and juice, and cornstarch—blend with a stand or hand mixer till everything’s velvet smooth. Stop and scrape down the bowl a couple times.
- Mix In Eggs and Yogurt:
- Add in eggs one at a time, gently mixing just enough to blend—don’t overdo it. Fold in the Greek yogurt or sour cream till you’ve got an even-packed batter.
- Nuts Go Next:
- Buzz toasted nuts in the food processor with salt and cinnamon until chunky. Pour in the melted butter and pulse a couple more times till you get clusters, then press this on top of your parbaked phyllo base so it’s totally flat.
- Make the Phyllo Crust:
- Brush that first thin pastry layer with melted butter and drape it into your springform pan, getting into the corners. Keep going until you’ve stacked every sheet and slathered them in butter. Chop off any extra and gently press it onto the bottom for tasty texture. Throw it in a hot oven (350 F) for about 12 minutes so the edges turn golden, then let it cool a bit before you move on.
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The layer I love most is that buttery nut middle. It sits right between crisp pastry and lush cheesecake. My grandma always tossed cinnamon on her baklava and I do the same here—it just brings back warm memories and adds something special every time.
How to Store
Keep it in the fridge tightly covered—use plastic wrap or a cake dome so it doesn’t pick up weird smells. Eat within four days for best flavor and texture. If you need to keep it longer, wrap up slices and freeze them, then let them thaw out in the fridge before grabbing a bite. The crust does get a little softer but still tastes amazing.
Swaps for Ingredients
Try pecans or hazelnuts instead of walnuts if you’re feeling adventurous. Sour cream can totally take the place of Greek yogurt for extra tang. Don’t dig rosewater? Skip it for good old citrus honey. Gluten free phyllo is a thing too—just check specialty stores.
How to Serve It
Slice it up and share with steamy Turkish coffee or strong black tea. If you’re feeling fancy, throw extra lemon zest or strips of candied citrus around your serving plate. Want even more bite? Top with extra toasted nuts right before eating.
Story Behind This Treat
Classic baklava comes from all over the Mediterranean and Middle East, known for dreamy layers and honey syrup. Here, you get that vibe mashed with a cheesecake twist—kinda Greek, kinda American, and totally perfect for any party where everyone wants a sweet bite of both worlds.
Recipe Questions & Answers
- → What's the best way to keep the phyllo layers crunchy in this dessert?
Before stacking up, make sure you slather every phyllo sheet with melted butter. Pop your crust in the oven for a quick bake—that helps it get nice and crisp before the filling goes on.
- → Can I swap in different nuts if I don't have walnuts or almonds?
Go for it! Pecans, pistachios, or really any roasted nuts you like will give this dessert great flavor with the cream cheese and honey.
- → Why do you add lemon zest and juice here?
They add some zip, keep everything from being too sweet, and make the filling and topping pop with fresh flavor.
- → Is it necessary to bake this with a water bath?
Don't worry about it! Using a water bath will just make the phyllo soggy. Skip it so you get that perfect crunchy base.
- → How do you serve and stash leftovers?
Room temp or cold both work great. Keep leftovers airtight in the fridge for up to four days and give them a drizzle of honey before you grab a slice.