Pistachio baklava-style cheesecake, crisp and creamy

Name: Pistachio baklava-style cheesecake, crisp and creamy
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

We’ve found you an absolutely delicious dessert that’s crisp, crunchy and creamy—perfect for ending a meal on a high note :-) This pistachio baklava cheesecake combines the classic flavors of Middle Eastern cuisine with traditional ingredients such as filo pastry, honey and roasted pistachios. With its three layers, this recipe is an explosion of flavors and textures. Follow our simple steps below to make a delicious cheesecake!

Materials

8-inch (20 cm) springform pan
1 saucepan
1 spatula
1 electric mixer
1 pastry brush
parchment paper
food chopper
mixing bowl

Preparation

Preparation20 min

Waiting time2 hours

Cook time1 h 10 m

The crisp base:
Line the springform pan with parchment paper.
Brush melted butter over the filo sheets and stick them together in pairs, then place them in the pan as you go.
Cut off the edges of the filo pastry that extend beyond the pan and place the scraps inside the pan so they don’t go to waste.
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 pan over the filo base. Spread it out evenly, pressing it down first with a spoon and then with 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 remove the sides of the springform pan and put it back in the oven for another 20 minutes (see notes below ↓).
Refrigerate the cake for at least 2 hours before serving. There you go, your baklava-style cheesecake is ready!

Rate this recipe

Excellent !!! Very good Good so so Not good

Observations

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

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

How can I make the base even crispier?
You can simply bake just the filo pastry and butter base for 20 minutes at 180°C before continuing with the recipe and adding the pistachios.
We baked it for 20 minutes after adding the syrup and crushed pistachios, but you can also brown it before adding the finishing touches.

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

How can I 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 should I 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 some of its crispness after thawing. If you wish, you can put it back in the oven to crisp it up a little.

Nutrition

for 1 serving / for 100 g

Calories: 629Kcal

Carbo: 55.5g
Total fat: 34.8g
Saturated fat: 15.6g
Proteins: 20g
Fibers: 3.6g
Sugar: 28.4g
ProPoints: 17
SmartPoints: 25

Nutritional information for 1 serving (229g)

Cookware

oven

burner

blender

microwave

Attributes

Suitable for freezing

Keep refrigerated

PetitChef_Official

Questions

Photos of members who cooked this recipe

Post your photo of this recipe

Juliette Hess

I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!

Comments

Rate this recipe:

Excellent !!! Very good Good so so Not good

5/5, 1 vote(s)

Pistachio baklava-style cheesecake, crisp and creamy

Ingredients

Crust:

Pistachio layer:

Cheesecake batter:

Syrup:

Decoration :

Materials