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Honey Pistachio Cheesecake

Honey Pistachio Cheesecake

Indulge in a Honey Pistachio Cheesecake that combines creamy cheesecake with a nutty baklava-inspired base, drizzled with honey and sprinkled with pistachios for an unforgettable dessert experience.
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Prep Time 30 minutes
Cook Time 1 hour 35 minutes
Cooling Time 50 minutes
Total Time 2 hours 55 minutes
Servings: 12 pieces
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 10 sheets phyllo dough thawed
  • 2 sticks unsalted butter melted
  • 1 cup toasted walnuts
  • 1 cup toasted almonds
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons melted butter
  • 500 g cream cheese room temperature
  • 1 cup granulated sugar
  • a pinch salt
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 3 large eggs room temperature
  • 250 g strained Greek yogurt or sour cream
  • 1 cup unsalted pistachios roughly chopped
  • 1 cup honey
  • 1 tablespoon lemon juice
  • a splash rose water

Equipment

  • Springform pan (8-10 inches)
  • Pastry brush
  • Spatula
  • Food processor or blender
  • Electric mixer or stand mixer

Method
 

  1. Preheat your oven to 350°F (175°C). Line a springform pan (8-10 inches) with parchment paper.
  2. Brush each sheet of phyllo dough with melted butter and stack them neatly in the pan. Trim any overhanging edges and bake for 12 minutes until golden brown.
  3. In a food processor, pulse the toasted walnuts, almonds, cinnamon, and salt until coarsely ground. Stir in the melted butter and spread this mixture evenly over the baked phyllo base.
  4. In a mixing bowl, beat the cream cheese, sugar, salt, vanilla, lemon zest, lemon juice, and cornstarch until smooth. Add the eggs one at a time, mixing gently, then fold in the Greek yogurt or sour cream.
  5. Pour the cheesecake filling over the nut layer and smooth it out with a spatula. Bake for 45 minutes and let it cool inside the oven for another 50 minutes.
  6. Mix honey, lemon juice, and rose water. Drizzle this glaze over the cooled cheesecake and sprinkle the chopped pistachios on top.
  7. Drizzle extra honey before serving, slice carefully, and enjoy!

Nutrition

Calories: 310kcalCarbohydrates: 35gProtein: 6gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 175mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 400IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

This cheesecake keeps well in the fridge for up to 5 days. Store it in an airtight container. For longer storage, freeze individual slices wrapped in plastic wrap and foil. Chill the cheesecake overnight for the best flavor and texture. You can prepare the phyllo base and nut mixture a day in advance for convenience! For a gluten-free option, use gluten-free phyllo dough. Enjoy this dessert as a farm-to-table favorite at gatherings or as a thoughtful homemade gift!
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