Ingredients
Scale
For the Base:
- 10 sheets of phyllo pastry (thawed)
- Approx. 2 sticks unsalted butter (melted)
- 1 cup roasted walnuts
- 1 cup roasted almonds
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons melted butter (for the nut mixture)
Cheesecake Filling:
- 500g (2 packages) cream cheese, softened to room temperature
- 1 cup granulated sugar
- Pinch of salt
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 3 large eggs, at room temperature
- 250g strained Greek yogurt (or sour cream)
Topping:
- 1 cup shelled pistachios (unsalted), coarsely chopped
- 1 cup honey
- 1 tablespoon lemon juice
- Splash of rosewater (optional)
Garnish:
- More honey, for drizzling
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare an 8 to 10-inch springform pan by lining the bottom with parchment paper. This ensures easy removal of the cheesecake once it’s baked.
- Prepare the Phyllo Base: Begin by unwrapping the phyllo pastry and laying it flat on a clean, dry surface. Using a pastry brush, brush each sheet with melted butter. Stack the buttered sheets in the prepared springform pan, making sure to press each sheet gently into the pan as you go. Trim any excess overhanging edges of the phyllo pastry. Once you’ve layered 10 sheets, bake the phyllo in the preheated oven for 12 minutes, or until golden and crispy. Set aside to cool.
- Prepare the Nut Filling: While the phyllo crust is baking, pulse the roasted walnuts, almonds, cinnamon, and salt in a food processor until the mixture is crumbly. Add the melted butter and pulse again until everything is well combined. Once your phyllo crust has cooled, evenly spread the nut mixture over the phyllo base, pressing it gently into the pastry.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar, salt, vanilla extract, lemon zest, and lemon juice. Mix until everything is fully incorporated. Add the cornstarch and continue mixing until the batter is smooth. Beat in the eggs one at a time, on low speed, ensuring each egg is fully incorporated before adding the next. Finally, add the Greek yogurt (or sour cream) and mix until everything is well combined.
- Assemble the Cheesecake: Pour the cheesecake mixture over the nut layer, smoothing the top with a spatula. Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are golden and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional 50 minutes to allow it to finish setting. After the cooling time, remove the cheesecake from the oven and allow it to cool completely at room temperature before transferring it to the fridge. Chill the cheesecake for at least 4 hours, or preferably overnight.
- Prepare the Topping: While the cheesecake is chilling, prepare the honey-pistachio topping. In a small saucepan, heat the honey over medium heat until it begins to simmer. Stir in the lemon juice and splash of rosewater (if using). Let it simmer for about 3 minutes until it thickens slightly. Remove the saucepan from heat and set it aside to cool.
- Assemble the Topping: Once the cheesecake has chilled, pour the honey mixture over the top, letting it drizzle down the sides of the cheesecake. Sprinkle the chopped pistachios over the top for a crunchy garnish.
- Serve and Enjoy: Slice the cheesecake into wedges and serve. Drizzle additional honey on each slice for extra sweetness and flavor.
Notes
- Be sure to brush each sheet of phyllo pastry with butter as you layer it. This step ensures the layers will be flaky and crispy after baking.
- If your phyllo pastry tears, don’t worry! Just patch it up with an extra sheet or two. The phyllo layers are forgiving, and the final result will still turn out delicious.
- The cheesecake filling is best made with softened cream cheese to avoid lumps. Make sure the cream cheese is at room temperature before starting.
- For the smoothest cheesecake texture, mix the filling ingredients gently and avoid overmixing, especially once you add the eggs.
- If you want to add extra flavor to the cheesecake, you can experiment with adding spices like cardamom or nutmeg to the filling.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Mediterranean
- Diet: Vegetarian