Pistachio baklava cheesecake, crispy and melting

Name: Pistachio baklava cheesecake, crispy and melting
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 3 h 30 min
Yield: 6
Cuisine: En
Ingredients: 8 filo sheets; 3.5 Tbsp butter, melted; 5.3 oz pistachios, toasted, unsalted; 2 Tbsp butter, melted; 2.5 Tbsp icing sugar; 3 eggs; 4 Tbsp white sugar; 2 Tbsp flour; 1/3 cup cream; 2 cups cream cheese (or mascarpone); 1/2 cup water; 4 Tbsp white sugar; 2 Tbsp honey; pistachios, chopped

Dessert

Very Easy

3 h 30 m

629 Kcal

This pistachio baklava cheesecake combines the classic flavors of oriental cuisine with traditional ingredients such as filo sheets, honey and roasted pistachios. With its three layers, this recipe is an explosion of flavors and textures. Follow our simple steps below to get a deliciously successful Cheesecake!

Materials

springform pan 8 inches diameter (20 cm)

Preparation

Preparation20 min

Waiting time2 hours

Cook time1 h 10 m

The crust:
Line the springform pan with parchment paper.
Glue the filo sheets two by two, brushing melted butter on them and placing them in the pan as you go.
Cut the edges of the filo sheets and place them in the mold (to avoid leftovers).
The pistachio layer:
Quickly chop the pistachios in a chopper. Add the melted butter and icing sugar and mix again quickly to incorporate everything.
Pour the mixture into the mold on the filo base. Spread well with a spoon and then a glass.
The cheesecake batter:
Place the eggs, sugar, flour, cream and cream cheese in a bowl and beat with an electric mixer.
When the mixture is foamy (it will remain liquid, this is normal), pour everything into the mould.
Bake for 45 minutes at 350°F (180°C).
Chop some pistachios to decorate the cake.
The syrup:
Pour the water, sugar and honey into a saucepan over medium heat. Mix everything with a spatula and let the syrup thicken for about 10 to 15 minutes.
Pour the syrup over the cake then cover with chopped pistachios.
If you want a crispier cheesecake, you can unwrap it and put it back in the oven for another 20 minutes (see comments below ↓).
Refrigerate the cake for at least 2 hours before serving. There you go, your baklava-style cheesecake is ready!

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Observations

How do I flavor my cheesecake?
You can add 1 teaspoon of vanilla extract or 1 teaspoon of orange blossom in the cheesecake mixture.

How do I flavor my syrup?
You can add 1 teaspoon of rose water in the syrup to give it more flavor. Add it after the syrup has cooked.

How to get an even crispier base?
You can simply put only the filo pastry + butter base in the oven for 20 minutes at 180°C before continuing with the recipe and adding the pistachios.
We continued cooking for 20 minutes after adding the syrup and the crushed pistachios but you can also brown it before adding the finishes.

What can I substitute for honey in the syrup?
You can replace it with the same amount of sugar without worries.

How to reduce the amount of sugar in this recipe?
You can halve the syrup ingredients if you wish.

What can I substitute for pistachios?
You can replace the pistachios with nuts of your choice, such as hazelnuts, almonds, pecans or walnuts.

How to store this cheesecake?
You can keep this cheesecake in the fridge for up to 5 days in an airtight container or wrapped in cling film.

Can I freeze this cheesecake?
You can freeze it. It will lose its crispness after defrosting. You can therefore put it back in the oven if you wish to give it a little crispiness.