Prepare the Base: Start by preheating your oven to 350°F (175°C) and lining an 8 to 10-inch springform pan with parchment paper. Brush each phyllo sheet with melted butter, layering them in the pan, and bake until golden.
Nut Mixture: Pulse walnuts, almonds, cinnamon, and salt in a food processor, then combine with melted butter. Spread this over your prebaked phyllo base.
Cheesecake Filling: Blend cream cheese, sugar, salt, vanilla, lemon zest and juice, and cornstarch until smooth. Incorporate eggs one at a time, followed by yogurt, pouring this over the nut layer.
Bake to Perfection: With everything assembled, bake until the top is just golden. Then, turn off the oven and let the cheesecake set inside. This method helps prevent cracks and ensures a perfectly cooked filling.
Final Touches: Once cooled, top with a honey, lemon juice, and rosewater mixture, followed by a generous sprinkling of chopped pistachios.
Garnish and Serve: Drizzle with more honey right before serving to add that extra sweetness and shine.
Conclusion
Open next page to continue reading
