Description
Honey Baklava Cheesecake combines honey, nuts, phyllo, and a creamy filling into a rich, memorable fusion dessert.
Ingredients
1 1/4 cups chopped pistachios
1 1/4 cups chopped walnuts
1 tsp cinnamon
1/2 tsp cardamom
8 oz phyllo dough
10 tbsp melted butter
1/4 cup honey
1/4 cup water
1 small lemon, juiced and zested
1 tsp vanilla
4 packages cream cheese
1 cup honey
1 1/2 tsp lemon zest
1/2 tsp kosher salt
4 large eggs
1 1/2 tsp vanilla
1/4 cup cornstarch
Instructions
1. Heat oven to 350°F.
2. Mix nuts and spices.
3. Brush pan with butter and layer phyllo.
4. Add nuts between every 5 layers.
5. Par-bake crust 15 minutes.
6. Boil honey lemon syrup.
7. Pour syrup over crust.
8. Mix nuts with reserved syrup for topping.
9. Wrap pan with foil.
10. Make cheesecake batter with cream cheese, honey, eggs, and cornstarch.
11. Pour into crust and tap.
12. Bake in water bath for 1 hour.
13. Add nut topping.
14. Cool slowly in oven.
15. Chill 6 hours or overnight.
16. Slice and serve.
Notes
Use almonds or cashews as substitutes.
Thaw phyllo overnight.
Store refrigerated up to 4 days.
Freeze up to 2 months.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 489
- Sugar: 25g
- Sodium: 198mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 25g
- Trans Fat: 0.01g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 63mg