Honey 🍯 Pistachio Baklava Cheesecake😍
Ingredients
Baklava Crust and Layers:
1 package (16 oz) phyllo dough, thawed
1 1/2 cups unsalted pistachios, finely chopped
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 cup unsalted butter, melted
Cheesecake Filling:
24 oz (3 packages) cream cheese, softened
3/4 cup granulated sugar
1/4 cup honey (plus extra for drizzling)
3 large eggs
1/2 cup sour cream
1 tablespoon lemon juice
2 teaspoons vanilla extract
1/4 teaspoon salt
Honey Syrup:
1/2 cup honey
1/4 cup granulated sugar
1/4 cup water
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
Garnish:
Chopped pistachios
Candied rose petals or dried rose buds
Fresh mint leaves or edible flowers
Instructions
Prepare the Baklava Crust and Layers:
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks.
In a bowl, mix the chopped pistachios, 1/2 cup sugar, and cinnamon. Set aside.
Lay one sheet of phyllo dough in the bottom of the springform pan, letting edges hang over the sides.
Brush lightly with melted butter. Repeat with 9 more sheets, brushing each with butter and staggering the overhang for even coverage.
Sprinkle 1/3 of the pistachio mixture (about 1/2 cup) over the phyllo layers. Add 4 more phyllo sheets, brushing each with butter, then sprinkle another 1/3 of the pistachio mixture. Repeat with 4 more phyllo sheets and the final 1/3 of the pistachio mixture.
Add 6 final phyllo sheets, brushing each with butter, to form the top of the baklava crust. Fold the overhanging phyllo edges inward and brush with butter to seal.
Using a sharp knife, score the top layers lightly in a diamond or square pattern for easier slicing later.
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