The honeyed pistachios and shredded phyllo give this rich cheesecake a dramatic finish.
Ingredients
Graham cracker-pistachio crust
- 12 honey graham cracker sheets
- 1/3 cup raw pistachios
- Two tablespoons of granulated sugar.
- 1/2 teaspoon kosher salt
- Five tablespoons (about 2 1/2 ounces) of unsalted butter, melted.
Baklava cheesecake Filling
- 3 (8-ounce) packages of cream cheese, softened
- 5 1/2 ounces (2/3 cup) mascarpone cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup honey
- 1 1/2 tablespoons cornstarch
- One teaspoon of vanilla extract
- 1/2 teaspoon grated orange zest plus one tablespoon fresh juice (from 1 medium orange)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- Three large eggs at room temperature
Kataifi topping
- 4 Ounces frozen Kataifi, chopped into 1- to 2-inch pieces (about 3 cups)
- Two tablespoons unsalted butter melted.
- One tablespoon honey
Pistachio honey topping
- 1 cup raw pistachios, chopped
- Three tablespoons unsalted butter
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/2 cup honey
Additional ingredients
- 4 cups tap water
- 1 tbsp orange peel
Directions
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Preparation of Graham Cracker-Pistachio Crumb
PPreheatthe oven to 350degF. Place racks in the middle and lower third position. In a food processing machine, process the graham crackers, sugar, salt, and pistachios until well combined and finely ground, but still with some visible pistachios. This should take about 20 seconds. Add the butter and pulse the mixture until it resembles wet sandy sand. This should take 6-8 pulses. Pour the mixture into a springform pan measuring 9 inches and press it into the bottom. Press the sides and the bottom 1 inch. In a preheated oven, bake on the middle rack until fragrant and browned. This should take 8-10 minutes. Remove from oven, set aside, and cool while you prepare the cheesecake filling.
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Make the Baklava Cheesecake Filling
Reduce the temperature of the oven to 325degF. The cream cheese, honey, sugar, and mascarpone can be beaten with a stand mixer fitted with the paddle attachment until they are smooth and creamy. Stopping to scrape the sides and bottom as necessary.
- Add the vanilla, orange zest, juice, cardamom, and cinnamon. Beat until well combined, approximately 15 seconds. Beat the eggs on low speed, one at a time.
- Spread the cheesecake mixture over the crust that has cooled. Place the large baking sheet on top. Place a baking dish or roasting pan with 4 cups water on the third lowest oven rack. Place the baking sheet containing the cheesecake in the middle of your oven and bake it at 325 degrees Fahrenheit for 50 to 1 hour until the cheesecake has just set but is still slightly jiggly. Open the oven door and turn off the heat. Let the cheesecake cool in the oven for an hour. Transfer the cheesecake to a wire rack and allow it to cool for 2 hours. Cover gently and refrigerate for at least four hours or for up to 48.
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Prepare the Kataifi Topping
PPreheatthe oven to 375degF. Spread the butter on a large, unlined baking sheet. Sprinkle the butter over the chopped Kataifi and toss to coat it lightly. Bake it at 375 degrees F for 12-15 minutes until golden brown. Stir after every 10 minutes. Pour honey over the Kataifi and mix. Allow it to cool on the baking sheet for about 15 minutes. Transfer the cheesecake to a plate after removing it from the springform pan. Spread the Kataifi Topping evenly on top of the cheesecake.
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Prepare the Pistachio Honey Topping
In a small pan, cook the butter and pistachios over medium heat, stirring frequently, until the butter foams and the butter smells nutty. This should take 4 to 5 minutes. Stir in the cardamom and cinnamon. Cook for 30 seconds while stirring constantly. Stir in honey after removing from heat. Pour the Pistachio Honey Topping immediately over the Kataifi topping on your cheesecake. Orange peel curls can be garnished.
