Description
A stunning fusion dessert combining a crispy phyllo and nut crust with a creamy honey cheesecake filling, all soaked in a lemon-honey syrup.
Ingredients
Scale
- 16 oz phyllo dough (Thawed)
- 1 cup butter (Melted, unsalted)
- 2 cups pistachios (Shelled and chopped, divided)
- 1 cup walnuts (Finely chopped)
- 24 oz cream cheese (Softened)
- 3/4 cup granulated sugar (For filling)
- 1/3 cup honey (For filling)
- 3 large eggs (Room temperature)
- 1/2 cup sour cream (For tang)
- 3/4 cup water (For syrup)
- 3/4 cup sugar (For syrup)
- 1/2 cup honey (For syrup)
- 1 tbsp lemon juice (Freshly squeezed)
Instructions
- Layer buttered phyllo sheets in a springform pan; sprinkle with half the chopped nuts.
- Beat cream cheese, sugar, honey, sour cream, and flour; add eggs one at a time.
- Pour batter over crust; bake at 325°F for 60-70 mins. Cool in oven for 1 hour.
- Boil water, sugar, honey, and lemon juice to make syrup; let cool.
- Pour syrup over cheesecake and top generously with remaining pistachios. Chill 6+ hours.
Notes
- Prep Time: 30 min
- Cook Time: 60-70 min
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 680 kcal
- Sugar: 55 g
- Sodium: 300 mg
- Fat: 48 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 120 mg