Pistachio Baklava-Style Cheesecake combines the rich flavors of a classic cheesecake with the delightful taste of baklava. This dessert features a crunchy biscuit base, creamy cheesecake filling, and indulgent pistachio flavors, all tied together in one delicious treat. Perfect for special occasions or simply to satisfy your sweet tooth, this recipe is sure to impress anyone who tries it!
Why Make This Recipe
This cheesecake is not only delicious but also unique. The combination of cream cheese and pistachios gives it a rich and nutty flavor that is hard to resist. Plus, the crunchy biscuit base adds a wonderful texture. If you’re looking to bring something special to your next gathering or want to treat yourself, this Pistachio Baklava-Style Cheesecake is the way to go!
How to Make Pistachio Baklava-Style Cheesecake
Ingredients
- 1.5 packs of Burçak biscuits (or any whole wheat digestive-style biscuit)
- 75 g melted butter
- 3 tablespoons ground pistachios
- 800 g cream cheese (labneh-style)
- 3 eggs
- 1.5 cups sugar
- 200 g heavy cream (35% fat)
- 2 tablespoons flour
- 1 tablespoon cornstarch
- 1 packet vanilla sugar (or 1 tsp vanilla extract)
- 1 tablespoon pistachio cream
- 1 box pistachio cream (containing at least 30% pistachios)
Directions
- Blend the biscuits in a food processor until they turn into a fine powder.
- Add the ground pistachios and melted butter to the crushed biscuits and mix well with a spoon.
- Press the mixture into the base of a springform pan using the back of a glass or spoon.
- In a separate bowl, combine the cream cheese and sugar, mixing with a whisk.
- Add the heavy cream, flour, cornstarch, and vanilla, then whisk again.
- Add the pistachio cream and mix once more.
- Add the eggs one at a time, mixing after each addition.
- Pour the filling over the prepared biscuit base.
- Wrap the outside of the springform pan with two layers of aluminum foil.
- Place the pan in a deep baking tray, fill the tray with about 1 liter of boiling water, and bake using the bain-marie method.
How to Serve Pistachio Baklava-Style Cheesecake
Once cooled, remove the cheesecake from the springform pan. Slice it into pieces and serve it chilled. For an extra touch, you can garnish with additional ground pistachios or a drizzle of pistachio cream.
How to Store Pistachio Baklava-Style Cheesecake
Store any leftovers in an airtight container in the refrigerator. It can last for up to five days. Make sure to enjoy it cold for the best flavor!
Tips to Make Pistachio Baklava-Style Cheesecake
- To enhance the flavor, let the cheesecake chill in the fridge for a few hours before serving.
- Make sure the cream cheese is at room temperature for easier mixing.
- If you like a stronger pistachio flavor, increase the amount of ground pistachios in the crust.
Variation
You can add a layer of chopped nuts on top for extra crunch or use different flavored creams to create a unique twist. Try mixing in some orange zest for added freshness!
FAQs
Q: Can I use a different type of nut?
A: Yes, you can substitute pistachios for walnuts or almonds if you prefer.
Q: Is there a gluten-free version of this cheesecake?
A: To make it gluten-free, use gluten-free biscuits for the crust.
Q: Can I make this cheesecake in advance?
A: Definitely! This cheesecake stores well in the fridge and can be made a day or two ahead of time. Just be sure to keep it covered.
