Dive into the exquisite world of dessert fusion with our Pistachio Citrus Baklava Cheesecake. This unique creation combines the flaky, nutty goodness of traditional baklava with the creamy, smooth texture of cheesecake. Infused with the delightful notes of pistachio and a zesty citrus syrup, this dessert is a true celebration of flavors.
Why You’ll Love This: The Pistachio Citrus Baklava Cheesecake is not just a dessert, it’s an experience. The contrast between the crunchy filo layers and the velvety cheesecake filling, coupled with the aromatic blend of citrus and vanilla, will tantalize your taste buds. Every bite offers a new discovery of textures and tastes, making it impossible to resist.
Perfect Occasion: This cheesecake is perfect for special occasions that call for something extraordinary. Be it a family gathering, a festive celebration, or simply a weekend treat, this dessert is sure to impress and delight your guests.
Ingredients
For the Creamy Filling:
- 400g mascarpone cheese
- 200g cream cheese
- 200g sugar
- 2 eggs
- 100g Greek yogurt
- 50g all-purpose flour
- A teaspoon of vanilla extract
For the Crispy Crust:
- 10-15 sheets of phyllo dough
- 100g coarsely chopped hazelnuts
- 30g chopped pistachios
- 50g melted butter
For the Citrus Syrup:
- 118ml water
- 50g sugar
- 70g honey
- Juice of half a lemon
- A slice of lemon zest
- A slice of orange zest
Instructions
- Preheat your oven to 160°C and line a 20cm springform pan with parchment paper.
- In a bowl, blend together mascarpone, cream cheese, and Greek yogurt until smooth.
- Gently fold in beaten eggs mixed with sugar.
- Stir in flour and vanilla extract, then refrigerate the mixture.
- Lightly toast the nuts in a pan with a dab of butter, then cool.
- Lay a sheet of phyllo in the pan, allowing the edges to overhang. You might need multiple sheets to cover the entire base. Brush with melted butter and sprinkle with the nut mixture.
- Cover with two more sheets of phyllo, repeat the butter and nuts layer. Do this process twice more.
- Finish with a final layer of two phyllo sheets.
- Pour the cheese mixture over this crust.
- Trim the overhanging phyllo, leaving about 1-2 cm above the filling.
- Bake for 60-75 minutes until set.
- Brush the top with the citrus syrup once out of the oven.
Enjoy this luscious, layered delight that promises a symphony of flavors in each bite!
