Pistachio Honey Baklava Cheesecake

By Tatyana's Everyday Food · 150 min

Ingredients

Instructions

1. Preheat the oven to 300°F. Wrap the outside of a 9-inch springform pan with two sheets of wide foil to keep water out during the water bath.
2. In a large bowl, beat the softened cream cheese on medium speed for 8 to 10 minutes with a flat beater until very creamy and smooth, scraping down the sides often.
3. Add the sugar, honey, vanilla and sour cream, and mix for a few minutes, scraping the bowl. Then beat in the eggs on medium speed for a few minutes until well beaten.
4. Finely dice the pistachios. Stir 1 cup into the batter and keep about 1/3 cup aside for the topping.
5. Thaw the filo dough overnight in the fridge or for a few hours at room temperature, then unfold the sheets gently.
6. Brush melted butter lightly between every 2 to 3 sheets, stacking them neatly. Use about 12 sheets.
7. Trim the stack to a 12-inch square and round the corners. Butter the inside of the springform pan and press the dough into the pan, pushing the sides up against the walls.
8. Pour in the batter, holding up the filo edges so they don't fold in. Sprinkle the remaining pistachios on top.
9. Place the springform pan on a large baking sheet and fill the sheet with water.
10. Bake at 300°F for 2 hours, then turn off the oven, prop the door open with a wooden spoon, and let the cake cool slowly for a few hours.
11. Remove the foil and refrigerate, ideally overnight or at least 8 hours.
12. Take the cheesecake out 1 hour before serving to soften. Remove the springform ring, loosen the cake with a flat spatula, and slide it onto a cake stand. Drizzle with several tablespoons of honey.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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EggCream cheeseSour creamPistachioFilo pastry