Ingredients
Phyllo Nut Layer
- 1/3 cup walnuts, chopped (plus more for garnish)
- 1/3 cup pistachios, chopped (plus more for garnish)
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- Extra virgin olive oil, for brushing
- 10 sheets phyllo dough, thawed if frozen
Cheesecake Batter
- 3 pounds whole milk ricotta cheese, strained and at room temperature
- 8 large eggs, at room temperature
- 1 1/4 cups sugar
- 1 teaspoon vanilla extract
- Zest of 2 large oranges (divided)
Finishing
- 1/4 to 1/3 cup honey
Instructions
- Preheat and Prepare Pan: Position a rack in the middle of your oven and preheat it to 350°F. Brush a 10-inch springform cake pan generously with olive oil and place it on a large sheet pan to catch any drips.
- Make Nut Mixture: In a small bowl, combine chopped walnuts, pistachios, sugar, and ground cinnamon. Set this mixture aside—it will form the nut layer in the baklava crust.
- Assemble Phyllo Crust: Lay two sheets of phyllo dough in the oiled springform pan, pressing gently onto the bottom and sides. Brush these sheets thoroughly with olive oil, including any phyllo hanging over the edges. Continue layering with three more sheets, allowing them to overlap and rotate the pan so the entire surface is covered with some overhang. Brush each sheet with olive oil. Sprinkle the prepared nut mixture evenly over the phyllo. Cover with remaining phyllo sheets in the same overlapping pattern, brushing each sheet with olive oil. Trim or fold excess dough as needed to fit the pan.
- Prepare Cheesecake Batter: In a standing mixer fitted with a paddle attachment, combine ricotta cheese, eggs, sugar, vanilla extract, and half of the orange zest. Start mixing on low speed for 1 to 2 minutes, then increase to medium-low speed for 10 minutes until the batter is light, fluffy, and well incorporated. If using a hand mixer or wooden spoon, mix continuously while maintaining low speed until fluffy.
- Pour Batter and Bake: Pour the ricotta mixture evenly over the phyllo and nut layers in the pan. Bake in the preheated oven for 1 to 1 1/2 hours, or until the cheesecake is mostly set, the top is golden brown, and the phyllo crust is crisp. The center may still jiggle slightly but will firm upon cooling. If the phyllo browns too quickly, reduce oven temperature to 325°F.
- Cool Cheesecake: Remove from the oven and transfer the cheesecake to a wire rack. Allow it to cool for 1 to 2 hours at room temperature before refrigerating. Chill the cheesecake in the fridge for at least 6 hours or overnight to fully set the texture.
- Warm Honey and Serve: Place the honey in a small glass bowl set inside a bowl of warm water to gently warm it, stirring occasionally until pourable (about 5 to 10 minutes). Trim any extra phyllo overhang that might interfere with releasing the cheesecake. Unlock and remove the springform pan sides, transfer the cake to a serving platter, and garnish with additional chopped walnuts, pistachios, and the remaining orange zest. Drizzle warm honey over the top just before serving. Enjoy your indulgent baklava cheesecake!
Notes
- Use strained ricotta cheese to reduce moisture and ensure a dense, creamy cheesecake.
- Room temperature eggs and ricotta blend more smoothly and create a fluffier batter.
- Phyllo dough dries out quickly; keep sheets covered with a damp towel while working.
- If the phyllo browns too fast in the oven, lowering the temperature prevents burning.
- Honey can be warmed gently to make it easier to drizzle without altering its delicate flavor.
- This cheesecake can be made a day in advance—flavors and texture improve after chilling overnight.
- Use a springform pan to easily release the cheesecake without damaging the delicate phyllo crust.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
