Dive into this unique and sophisticated dessert that layers crispy phyllo dough with a rich, nutty mixture and a creamy cheesecake filling topped with fresh raspberries. This Raspberry and Nut Phyllo Cheesecake combines traditional elements with a modern twist, offering a delightful texture and depth of flavor. It’s a perfect dessert for those who appreciate the crispness of phyllo paired with the smooth richness of cheesecake.
Why You’ll Love This Recipe: This cheesecake stands out due to its combination of textures and flavors. The crispy phyllo base and topping provide a perfect contrast to the creamy, dense cheesecake filling enriched with vanilla and tangy raspberries. The addition of salty pistachios and roasted almonds adds a delightful crunch and nuttiness that cuts through the sweetness. This recipe is not only delicious but also visually impressive, making it a perfect centerpiece for special occasions.
Perfect Occasion: This Raspberry and Nut Phyllo Cheesecake is ideal for celebrations, festive gatherings, or as an elegant finale to a dinner party. It’s also great for holidays where a special, decadent dessert is called for. Whether you’re hosting a brunch or a formal meal, this cheesecake will impress your guests with its unique composition and delicious flavor.
Decoration Tips:
- Dust with Powdered Sugar: Just before serving, lightly dust the cheesecake with powdered sugar for a snowy, elegant finish.
- Garnish with Fresh Raspberries: Top with additional fresh raspberries for a burst of color and fresh flavor.
- Drizzle with Honey or Chocolate: For an extra touch of sweetness, drizzle the top with a little honey or melted chocolate.
Ingredients:
- Phyllo dough: 300g (approximately 7 sheets)
- Salted pistachios: 50g
- Roasted almonds: 50g
- Sugar: 60g + 200g for the cheesecake filling
- Butter: 30g, melted
- Ground cottage cheese: 1 kg
- Heavy cream: 200 ml, 36% fat
- Vanilla pudding powder: 40g
- Medium eggs: 4
- Raspberries: 100g
- Prepare the Phyllo Base:
- Preheat your oven to 180°C (356°F). Line a 22 cm round baking dish with parchment paper.
- Layer four sheets of phyllo dough in the dish, brushing each with melted butter.
- Make the Nut Layer:
- Melt butter and blend the pistachios and almonds into small pieces.
- Combine the nuts with melted butter and sugar, then spread over the phyllo in the baking dish. Cover with the remaining phyllo sheets, brushing each with butter.
- Prepare the Cheesecake Filling:
- In a mixer, combine the ground cottage cheese, eggs, sugar, vanilla pudding powder, and heavy cream. Mix until smooth.
- Pour the cheesecake mixture over the phyllo and nut layers. Sprinkle with raspberries.
- Bake:
- Bake for 90 minutes, covering with aluminum foil after 20 minutes to prevent excessive browning. If necessary, extend the baking time by an additional 20 minutes until the center is set but still slightly springy to the touch.
Enjoy: Allow the cheesecake to cool completely before slicing. Serve this luxurious Raspberry and Nut Phyllo Cheesecake and enjoy the delightful combination of crunchy, nutty, and creamy textures with each bite. This dessert is sure to be a hit with its elegant presentation and exquisite flavors!
