Pistachio Baklava Cheesecake

This delightful Pistachio Baklava Cheesecake combines the rich, nutty flavors of traditional baklava with the creamy texture of cheesecake. The recipe features layers of crispy phyllo pastry and a sweet pistachio filling, topped with a smooth and tangy cheesecake mixture. This fusion dessert is a perfect blend of Middle Eastern and Western flavors.

Why You'll Love This: The Pistachio Baklava Cheesecake is an exquisite dessert for those who appreciate the intricate flavors of baklava and the creamy richness of cheesecake. Its unique combination of textures - crunchy phyllo and creamy cheese - along with the nutty sweetness of pistachios and the hint of lemon in the syrup, makes this dessert a memorable treat for any occasion.

For the Baklava Layers:

• Phyllo Sheets: 27 (9”x14”)
• Melted Butter: 10 tbsp
• Granulated Sugar: ¼ cup

For the Pistachio Layers:

• Chopped Pistachio: 1 ½ cup
• Melted Butter: 4 tbsp
• Powdered Sugar: 6 tbsp

For the Cheesecake:

• Cream Cheese (room temperature): 16 oz (455g)
• Mascarpone (room temperature): 8 oz (226g)
• Heavy Whipping Cream: ½ cup (110g)
• Granulated Sugar: ¾ cup (150g)
• Eggs (medium): 3
• All-Purpose Flour: 2 tbsp (21g)
• Cornstarch: 1 tbsp (10g)

For the Syrup:

• Water: ¾ cup
• Sugar: ¾ cup
• Lemon: 1 small slice

Instructions:

1. Preparation of Phyllo Layers:
   • Preheat oven to 400°F (200°C).
   • Layer phyllo sheets, buttering and sugaring each. After 6 sheets, place in an 8-inch springform pan, allowing edges to overhang. Repeat with another 6 sheets in a cross pattern. Prick the base with a fork and bake for 5 minutes. Cool and reduce oven to 320°F (160°C).
2. Prepare Pistachio Layer:
   • Mix chopped pistachios with powdered sugar and melted butter.
3. Cheesecake Mixture:
   • Combine cream cheese, mascarpone, heavy cream, sugar, eggs, flour, and cornstarch until smooth.
4. Assemble the Cheesecake:
   • Spread half the pistachio mix on the phyllo base, pressing gently.
   • Pour cheesecake mixture over it.
   • Prepare additional phyllo circles with remaining pistachio mix, layer on cheesecake.
   • Bake 60-75 minutes until set. Cover with foil if needed.
5. Cooling:
   • Cool to room temperature, then refrigerate for at least 4 hours or overnight.
6. Prepare the Syrup:
   • Boil sugar, water, and lemon slice; simmer 10-12 minutes. Cool until warm.
7. Finishing Touches:
   • Pour half the syrup over the baklava cheesecake.
   • Slice and serve with additional syrup.

Enjoy this Pistachio Baklava Cheesecake, a unique and indulgent dessert that perfectly marries the crunchy sweetness of baklava with the creamy delight of cheesecake!