Description
A show-stopping dessert layering creamy cheesecake with crunchy pistachio baklava and honeyed filo.
Ingredients
Scale
- 16 oz Cream cheese
- 1 cup Pistachios
- 1 package Filo (phyllo) dough
- 1/2 cup Honey
- 1/2 cup Unsalted butter
- 2 Eggs + 1 egg yolk
- 1 cup Sour cream
- 1/2 cup Powdered sugar
- 1/2 cup White sugar
- 1/4 cup All-purpose flour
- 1/4 tsp Salt
- 2 tbsp Lemon juice
- 1/4 cup Water
Instructions
- Pulse pistachios with sugar and flour to create a coarse nut filling.
- Layer filo sheets in a buttered pan, brushing each with melted butter.
- Spread pistachio mixture evenly over the filo layers.
- Beat cream cheese, powdered sugar, eggs, egg yolk, and sour cream until smooth; pour over pistachio layer.
- Bake until set with a slight jiggle in the center.
- Simmer honey, water, and lemon juice; cool slightly.
- Pour honey syrup over the chilled cheesecake and garnish with crushed pistachios.
Notes
- Ensure the cream cheese is at room temperature for easier mixing.
- Keep the filo dough covered with a damp cloth to prevent it from drying out.
- Adjust the sweetness of the honey syrup to taste.
- Prep Time: 20 minutes
- Cook Time: 31 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg