Ingredients
Phyllo and Nut Layers
- 20 phyllo sheets (227g)
- 226 g ghee or melted butter
- 1 cup pistachios (finely chopped or ground)
- 1 cup pecans (finely chopped or ground)
- ¼ cup sugar (brown or granulated)
- 1 teaspoon ground cinnamon
Cheesecake Filling
- 452 g cream cheese (two bricks), room temperature
- 1 cup granulated sugar (200g)
- ½ teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
- ½ cup sour cream or labneh (120g), room temperature
- 2 teaspoons freshly squeezed lemon juice
- Lemon zest from 1 lemon (optional)
- two large eggs, room temperature
Syrup
- ½ cup sugar (100g)
- ¼ cup water (60g)
- ¼ cup honey (85g)
- a few drops of fresh lemon juice (optional)
Instructions
- Prep Ingredients: Bring cream cheese, eggs, and sour cream to room temperature. Finely chop or grind pistachios and pecans into small bits (not powder). In a bowl, mix sugar, cinnamon, and ground nuts; set aside.
- Make Filling: In a large bowl, beat the granulated sugar, vanilla extract, salt, and cream cheese until smooth with no lumps. Add sour cream, lemon juice, and optional lemon zest; beat until smooth. Add eggs and beat until just combined. For extra smoothness, strain the filling through a sieve and set aside.
- Prepare Crust: Warm ghee if solid to liquid form for easy brushing. Line a 9 or 10-inch round springform pan with parchment paper and secure. Layer the first ten phyllo sheets by placing each sheet slightly askew to cover the entire pan bottom and sides, brushing each sheet with ghee. After the 10th sheet, brush with ghee and sprinkle half of the nut mixture evenly. Layer one phyllo sheet over nuts, then 4 more sheets on top, each brushed with ghee and slightly askew. Spread remaining nut mixture, then lay another 5 phyllo sheets layering and brushing each with ghee.
- Assemble Cheesecake: Pour the cheesecake filling into the center of the unbaked phyllo crust. Scrunch the overhanging phyllo edges into ruffles around the sides, allowing a small gap in the center to monitor doneness during baking. It’s fine if the phyllo tears.
- Bake: Place the cheesecake on a sheet pan to catch any drips and bake at 325°F (163°C) for 60-70 minutes until the center jiggles slightly when shaken. Check doneness carefully to avoid overbaking.
- Prepare Syrup: While baking, combine sugar, water, honey, and optional pinch of salt in a small saucepan over medium-low heat. Stir until sugar dissolves, then simmer for 5-7 minutes until syrup slightly thickens but remains pourable. Remove from heat and add a few drops of fresh lemon juice if desired.
- Finish: Remove cheesecake from oven and immediately pour syrup mostly over the sides of the cheesecake, avoiding the exposed center to maintain texture. Optionally, sprinkle additional chopped nuts on top.
- Cool and Chill: Let the cheesecake cool to room temperature, then refrigerate overnight to set and develop flavors.
- Serve: Keep refrigerated and serve cold for best taste and texture.
Notes
- Ensure cream cheese, eggs, and sour cream are at room temperature to create a smooth filling.
- Do not overmix eggs into the filling to avoid excess air, which may cause cracks.
- Be gentle with phyllo sheets as they dry out quickly; cover unused sheets with a damp towel while working.
- Use a springform pan for easy removal of the cheesecake.
- Warm ghee makes brushing easier and ensures even layering.
- The syrup should be thick but still pourable to soak phyllo without making it soggy.
- Store the cheesecake covered in the fridge for up to 5 days.
- This dessert improves in flavor after chilling overnight.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern Fusion
