Ingredients
- For the Crust:
- Phyllo sheets, 20 (227 g)
- Ghee or melted butter, 226 g
- Finely chopped or ground pistachios, 1 cup
- Finely chopped or ground pecans, 1 cup
- Sugar, ¼ cup (brown or granulated)
- Ground cinnamon, 1 teaspoon
- For the Cheesecake Layer:
- Cream cheese, 452 g (two bricks)
- Granulated sugar, 1 cup (200 g)
- Fine sea salt, ½ teaspoon
- Pure vanilla extract, 2 teaspoons
- Sour cream or labneh, ½ cup (120 g)
- Freshly squeezed lemon juice, 2 teaspoons, plus lemon zest if desired
- Large eggs, 2, at room temperature
- For the Honey Syrup:
- Sugar, ½ cup (100 g)
- Water, ¼ cup (60 g)
- Honey, ¼ cup (85 g)
- Fresh lemon juice, a few drops (optional)
Instructions
- Prep your ingredients: Take your cream cheese, eggs, and sour cream out of the fridge early so they’re at room temperature. This helps avoid lumps in the cheesecake filling. Chop the nuts finely, aiming for small pieces but not a powder.
- Make the cheesecake filling: In a large bowl, beat the cream cheese with sugar, vanilla, and salt until smooth and creamy. Add the sour cream and lemon juice (and zest if you’re using it) and mix until smooth. Finally, add the eggs and mix just until combined. Strain the filling through a sieve to catch any lumps, giving you a super-smooth texture.
- Prepare the phyllo crust: If your ghee is thick, warm it in the microwave to make it easy to brush. Start by layering your phyllo in the springform pan: lay a sheet in the pan with some overhang, brush with ghee, then place the next sheet at a slight angle. Continue layering and brushing until you have about ten sheets for the bottom crust.
- Add the nut layers: Sprinkle half of the nut mixture over the phyllo base, then layer four more phyllo sheets on top, brushing each with ghee. Add the remaining nuts, and finish with a final layer of five phyllo sheets, brushing each with ghee.
- Pour in the cheesecake filling: Gently pour the cheesecake mixture over the phyllo crust. Fold the edges of the phyllo up around the cheesecake filling, creating a rustic, ruffled edge. It doesn’t have to look perfect – the charm is in the imperfections!
- Bake: Place the pan on a baking sheet (phyllo and ghee can be messy) and bake at 325°F for about 60-70 minutes, until the cheesecake is mostly set but still a little jiggly in the center.
- Make the honey syrup: While the cheesecake is baking, prepare the syrup. Combine sugar, water, and honey in a small pot, heating gently until the sugar dissolves. Let it cook for a few minutes until slightly thickened. If you like, add a few drops of lemon juice for a hint of acidity.
- Finish with syrup: Once the cheesecake is out of the oven, immediately pour the syrup over it, focusing on the phyllo edges rather than the cheesecake center. The syrup will soak into the phyllo, adding sweetness and a glossy finish.
- Cool and chill: Let the cheesecake cool to room temperature, then chill it in the fridge overnight. This gives the flavors time to meld and makes slicing easier.
Notes
Store leftover baklava cheesecake in an airtight container in the fridge for up to five days. If you want to bring back some of that crispiness, you can reheat individual slices in a 300°F oven for about 5 minutes, though it’s also delicious chilled. This dessert isn’t ideal for freezing, as the phyllo can get soggy.
- Prep Time: 30 minutes
- Cook Time: 60-70 minutes
- Category: Dessert