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Cheesecake de Baklava de Pistacho

Cheesecake de Baklava de Pistacho
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Cheesecake de Baklava de Pistacho combines the flaky, nutty layers of traditional baklava with the rich, creamy indulgence of cheesecake. Featuring a crunchy pistachio crust, delicate phyllo layers, and a smooth cream cheese filling infused with warm spices, this dessert offers an unforgettable blend of Mediterranean flavors and textures, perfect for any special occasion or family dinner.

Ingredients

Scale

For the Pistachio Crust

  • 1 1/2 cups raw, unsalted pistachios, finely chopped
  • 4 tablespoons melted butter
  • 2 tablespoons granulated sugar

Phyllo Dough Layers

  • 6 to 8 sheets phyllo dough
  • 1/2 cup melted butter (for brushing)

Cheesecake Filling

  • 16 oz (450g) cream cheese, softened
  • 1/2 cup sour cream
  • 2/3 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves

Honey Drizzle

  • 1/4 cup honey
  • Pinch of ground cinnamon

Instructions

  1. Prepare the Pistachio Crust: Finely chop the pistachios or pulse them in a food processor until crumbly. Mix with melted butter and sugar, then press the mixture firmly into the base of a springform pan to create a dense, crispy crust.
  2. Layer the Phyllo Dough: Carefully layer 6 to 8 sheets of phyllo dough over the pistachio crust, brushing each sheet generously with melted butter to ensure a flaky, golden topping after baking.
  3. Make the Cheesecake Filling: Beat together cream cheese, sour cream, granulated sugar, eggs, vanilla extract, cinnamon, and ground cloves until the mixture is silky smooth with no lumps.
  4. Assemble and Bake: Pour the cheesecake filling over the phyllo-covered crust, smoothing the top. Bake in a preheated oven at 325°F (160°C) for 50-60 minutes until the filling is set but still slightly jiggly in the center.
  5. Add the Honey Drizzle: Once cooled completely, warm the honey with a pinch of cinnamon and drizzle over the cheesecake to add authentic baklava sweetness and stickiness before serving.

Notes

  • Use room temperature ingredients to ensure a smooth batter without lumps.
  • Keep phyllo dough covered with a damp towel during assembly to prevent it from drying out and tearing.
  • Chop pistachios uniformly for consistent crust texture.
  • Do not overbake; the cheesecake should have a slight wobble to maintain creamy softness.
  • Allow the cheesecake to cool completely before adding the honey drizzle to avoid sogginess.

Nutrition

Keywords: Cheesecake, Baklava, Pistachio, Phyllo, Mediterranean Dessert, Nutty, Creamy, Spiced Cheesecake

Find it online: https://recipesemilly.com/cheesecake-de-baklava-de-pistacho/