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Sweet Spot
Vegetarian
Pistachio Baklava Cheesecake
A crackly phyllo-pistachio crust under a honey-scented cheesecake, finished with warm honey syrup — baklava and cheesecake, reconciled.
Serves
12 servings
Turkish Coffee
Moscato d'Asti
Categories
Sweet SpotNutrition per Serving
560
Calories
9g
Protein
38g
Fat
48g
Carbs
34g
Sugar
2g
Fiber
310mg
Sodium
25mg
Chol
Ingredients
For 12 servings
10 sheets
1 cup
0.5 cup
24 oz
0.75 cup
3
0.5 cup
1 tsp
Instructions
1
Build the crust
Layer buttered phyllo sheets with ground pistachios in a springform pan; bake at 350°F for 12 minutes.
12 min2
Whip the filling
Beat cream cheese and sugar until smooth, add eggs one at a time, then honey and orange blossom water.
10 min3
Bake low and slow
Pour filling over the crust and bake at 300°F for 45–50 minutes until just set with a slight jiggle.
48 min4
Chill and syrup
Chill at least 3 hours, then finish with warm honey syrup and extra chopped pistachio before serving.
180 min