Ingredients

3/4 cup (170 grams) unsalted butter, softened

3/4 cup (95 grams) powdered sugar

1/4 teaspoon salt

1 3/4 cups (220 grams) all-purpose flour

1 cup (120 grams) chopped pistachios

14 oz (400 grams) store-bought filo (phyllo) dough

1 cup (120 grams) finely chopped pistachios

1/3 cup (75 grams) butter, melted and cooled

3 tablespoons (45 grams) white sugar

1 teaspoon lemon juice

1/4 cup (30 grams) water

1/4 cup (50 grams) honey

24 ounces (675 grams) cream cheese

1/3 cup (125 grams) honey

2 large eggs

1 egg yolk

1/2 cup (120 grams) sour cream, 15-20% fat

1/4 teaspoon salt

Instructions

Step 1: Preheat the oven to 350°F (175°C).

Step 2: For the crust, blend the softened butter, powdered sugar, and salt until creamy. Gradually mix in the flour and chopped pistachios. Press the mixture evenly into the bottom of a greased 9-inch springform pan.

Step 3: Bake the crust for 10-12 minutes until it turns lightly golden. Remove from the oven and set aside to cool.

Step 4: For the baklava topping, carefully layer the filo sheets on a baking sheet, brushing each sheet with melted butter. Sprinkle the chopped pistachios mixed with sugar over the layers. Drizzle lemon juice, water, and honey on top. Bake for about 20 minutes, or until golden and crisp.

Step 5: For the filling, beat the cream cheese until smooth. Add honey, eggs, egg yolk, sour cream, and salt, mixing until fully combined.

Step 6: Pour the filling over the cooled crust in the springform pan. Top with pieces of the prepared baklava. Bake for 40-45 minutes or until the cheesecake filling is set.

Step 7: Allow the cheesecake to cool completely at room temperature, then refrigerate for at least four hours before serving to allow it to firm up.

Tips & Variations

Use room temperature cream cheese to ensure a smooth filling without lumps.

Cover filo dough with a damp towel while assembling to prevent it from drying out.

For extra flavor, lightly toast the pistachios before using them in the crust and topping.

Substitute some or all of the pistachios with walnuts or almonds if preferred.

Storage

Store the baklava pistachio cheesecake in the refrigerator, covered loosely with plastic wrap or in an airtight container. It will keep well for up to 4 days. When ready to serve, let it sit at room temperature for about 15 minutes for easier slicing. Avoid freezing, as the delicate filo topping may lose its texture.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually benefits from resting in the refrigerator for at least four hours or overnight, which helps the flavors develop and the texture to set properly.

How do I prevent the filo from becoming soggy?

Brushing each filo layer thoroughly with melted butter before baking helps keep the layers crisp. Also, bake the baklava topping separately before assembling it on the cheesecake to maintain its crunch.