Baklava Honey Pistachio (Printable Version)

Crackly phyllo, silky cheese filling, and a thick honey-pistachio finish come together for a gorgeous Mediterranean showpiece.

# What You'll Need:

→ Base

01 - 0.25 teaspoon salt
02 - 1 teaspoon ground cinnamon
03 - 100 grams roasted almonds
04 - 100 grams roasted walnuts
05 - 2 tablespoons melted butter, for brushing
06 - 226 grams unsalted butter, melted
07 - 10 sheets phyllo pastry, thawed

→ Cheesecake Filling

08 - 250 grams strained Greek yogurt or sour cream
09 - 3 large eggs, room temperature
10 - 1 tablespoon corn starch
11 - 1 tablespoon lemon juice
12 - 1 tablespoon lemon zest
13 - 2 teaspoons vanilla extract
14 - Pinch of salt
15 - 200 grams granulated sugar
16 - 500 grams cream cheese, room temperature

→ Topping

17 - Splash of rosewater
18 - 1 tablespoon lemon juice
19 - 340 grams honey
20 - 100 grams shelled pistachios, unsalted, coarsely chopped

→ Garnish

21 - Extra honey for drizzling on top

# Steps to Follow:

01 - Take the cheesecake out of the pan and move it to a nice plate. Spoon the honey topping all over and drop pistachios on top. Cut into slices however you like. Drizzle more honey over every piece before you dig in.
02 - Mix together your honey, a splash of rosewater, and lemon juice in a bowl. Stir until it looks smooth and blended.
03 - Once the bake time's done, switch the oven off but leave the cheesecake inside for about 50 minutes so it cools down gently. After that, pull it out and let it cool down at room temp.
04 - Spread the cheesecake filling right over your nut crumble layer and smooth it out. Give the pan a gentle tap to pop any bubbles hiding in the mix. Slide it onto the middle rack and bake around 45 minutes till it starts turning nicely golden.
05 - Crack in the eggs one by one, mixing each in before adding the next. Stir in your strained Greek yogurt or sour cream till the filling's totally smooth.
06 - Toss cream cheese, sugar, a pinch of salt, vanilla, lemon zest, lemon juice, and corn starch in a mixer. Blend for about 4-5 minutes, stopping to scrape the sides now and then, until everything's nice and creamy.
07 - Throw the roasted walnuts, roasted almonds, cinnamon, and salt into your food processor. Pulse a few times so it looks crumbly. Add some melted butter, then stir until clumps barely start to form. Sprinkle this blend all over the baked phyllo base.
08 - Pop the phyllo base in the oven and bake for about 12 minutes—just when it starts turning golden. Take it out and let it chill out for a bit.
09 - First, get your oven heating at 175°C. Cut some parchment for a springform pan (20–25 cm). Brush a thawed phyllo sheet with melted butter and stick it in the pan, leaving some hanging over. Keep layering and brushing each new sheet with butter until they're all stacked. Trim excess pastry and press the stack down flat in the pan.

# Additional Notes:

01 - Skip the water bath so your pastry stays nice and crispy.
02 - Stick leftovers in the fridge. They'll be good for around 4 days.

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