Super Crispy Pistachio Baklava Cheesecake
INGREDIENTS
- 12 phyllo dough sheets, fresh or thawed
- 3 ½ tablespoons/50 grams unsalted butter, melted
- 1 ½ cups/180 grams roasted unsalted pistachios, coarsely or finely chopped
- 1 tablespoon rose water
- 2 cups/500 grams cream cheese, at room temperature
- 1 cup/240 milliliters heavy cream
- 4 large eggs
- 3 heaping tablespoons all-purpose flour
- 1 cup/200 grams sugar
- 1 teaspoon vanilla extract
- Syrup:
- 2 tablespoons sugar
- 2 tablespoons water
- 1 tablespoon rose water
INSTRUCTIONS
- Heat the oven to 350°F/175°C.
- Line a 9-inch/23 cm round cake pan with parchment paper. Layer 6 sheets of phyllo in the pan, brushing each one with melted butter. Allow the edges to hang slightly over the sides. Bake for 10 minutes, just until lightly golden. Do not brown—this is a partial bake.
- In a medium bowl, combine the pistachios, rose water, and 2 tablespoons of the sugar. Mix and set aside.
- In a large bowl, whisk the cream cheese, heavy cream, eggs, flour, remaining sugar, and vanilla extract until completely smooth and lump-free.
- Spread the pistachio mixture evenly over the warm phyllo crust. Pour the cheesecake filling on top. Tear 1 to 2 sheets of phyllo into strips, scrunch them, and scatter over the surface of the batter. Brush generously with more melted butter.
- Return the cake to the oven and bake for 1 hour, until puffed and golden. If the top browns too quickly, tent loosely with foil during the last 15 minutes.
- Meanwhile, in a small microwave-safe bowl, combine the syrup ingredients. Microwave for 40 seconds, or until the sugar is fully dissolved. Stir and let cool slightly.
- As soon as the cheesecake comes out of the oven, spoon the warm syrup over the surface. Let cool completely, then refrigerate at least 6 hours or overnight, until firm.
- Just before serving, garnish with more chopped pistachios and edible rose petals, if using.
FAQ
How can I make pistachio baklava cheesecake ahead of time?
Pistachio baklava cheesecake is a great make-ahead dessert. You can prepare and bake the full cake up to 2 days in advance. After baking and drizzling the rose syrup, let the cake cool fully, then refrigerate it uncovered for 1 hour to prevent condensation. Afterward, cover it well with plastic wrap or foil. The flavors actually deepen as it rests, and the texture improves once thoroughly chilled. For best results, garnish with fresh pistachios and edible flowers just before serving to preserve their texture and color.
How do I prevent the phyllo from getting soggy?
Be sure to pre-bake the phyllo base before adding the filling. Use at least 6 layers of dough, brushing each with melted butter, and bake until just lightly golden—not brown. This partial bake creates a moisture barrier. After baking the full cheesecake, cool it completely before refrigerating, and avoid covering it while still warm to prevent condensation. Finally, serve within a day or two, as phyllo naturally softens over time due to moisture in the cheesecake filling.
What can I use instead of rose water?
You can substitute with orange blossom water for a different floral note. Alternatively, try adding a few drops of almond extract or simply omit the floral element altogether and let the pistachios shine. A touch of lemon zest or orange zest in the pistachio mixture can also add brightness without introducing floral tones. The key is not to overpower the delicate cream cheese filling and buttery phyllo crust with overly strong substitutes.
Can I make this pistachio baklava cheesecake gluten-free?
Use gluten-free phyllo dough, which is available in some specialty stores or online. For the cheesecake batter, substitute the all-purpose flour with a gluten-free flour blend or cornstarch (using about 2 tablespoons). Keep in mind that gluten-free phyllo is often more fragile and can tear easily, so handle it gently and use slightly more butter to help the layers stick. Chill the cake thoroughly before slicing to ensure clean edges and structure.
How long does the pistachio baklava cheesecake last in the fridge?
Up to 4 days. Store it in an airtight container or tightly wrapped in plastic wrap to prevent it from absorbing any fridge odors. The texture of the phyllo will soften over time, but the flavor remains excellent. For best results, garnish with fresh toppings like pistachios or rose petals just before serving, especially if you’re making it ahead. Allow the cheesecake to sit at room temperature for 20 minutes before slicing for the creamiest texture.
Can I freeze this cheesecake?
You can, but the texture of the phyllo may suffer. To freeze, wrap the fully cooled cheesecake tightly in plastic wrap and then in foil. Store for up to 1 month. Thaw overnight in the refrigerator before serving. Be aware that the phyllo crust and top layers will likely lose their crispness once thawed, so this method works best if texture is less of a concern. Garnishing with freshly toasted pistachios can help restore a bit of contrast when serving.
How do I get the top phyllo layer to stay crisp?
Brush it well with melted butter before baking and bake uncovered until golden brown. Avoid overloading the top with syrup or garnishes after baking, as moisture will soften the phyllo quickly. Let the cake cool uncovered to room temperature before chilling. If you plan to refrigerate it overnight, consider adding the scrunched phyllo topping separately and baking it on a small sheet pan, then placing it on the cake just before serving.
