3/4 cup (170 grams) unsalted butter, softened
3/4 cup (95 grams) powdered sugar
1/4 teaspoon salt
1 3/4 cups (220 grams) all-purpose flour
1 cup (120 grams) chopped pistachios
14 oz (400 grams) store-bought filo (phyllo) dough
1 cup (120 grams) finely chopped pistachios
1/3 cup (75 grams) butter, melted and cooled
3 tablespoons (45 grams) white sugar
1 teaspoon lemon juice
1/4 cup (30 grams) water
1/4 cup (50 grams) honey
24 ounces (675 grams) cream cheese
1/3 cup (125 grams) honey
2 large eggs
1 egg yolk
1/2 cup (120 grams) sour cream (15-20% fat)
1/4 teaspoon salt

Instructions

Baklava Pistachio Cheesecake

Preheat oven to 350°F (175°C). In a mixing bowl, cream together softened butter, powdered sugar, and salt until light and fluffy. Gradually mix in flour and chopped pistachios to form a crumbly dough.
Press the dough into the base of a greased 9-inch springform pan and bake for about 15 minutes until lightly golden. Let cool.
For the baklava topping, layer filo dough on a baking sheet, brushing each layer with melted butter. Sprinkle with chopped pistachios and sugar mixed with lemon juice. Bake until golden brown (about 20 minutes).
Prepare the cheesecake filling by beating cream cheese until smooth, then gradually adding honey, eggs, egg yolk, sour cream, and salt.
Pour the filling over the cooled crust, top with pieces of baked baklava, and bake for 35–40 minutes until set around the edges.
Allow to cool in the oven with the door ajar for an hour before refrigerating for at least four hours or overnight