1 cup shelled pistachios (unsalted), coarsely chopped
1 cup honey
1 Tbsp. lemon juice
Splash of rosewater
Garnish:
More honey
Directions:
Preheat oven to 350°F (175°C). Prepare an 8 to 10-inch springform pan with a layer of trimmed parchment paper on the base.
Brush each phyllo sheet with melted butter and layer in the springform pan. Trim overhanging phyllo and bake for 12 minutes until golden.
Pulse walnuts, almonds, cinnamon, and salt in a food processor until crumbly. Add melted butter and combine. Spread this nut mixture over the baked phyllo base.
Mix cream cheese, sugar, salt, vanilla, lemon zest and juice, and cornstarch until smooth. Add eggs one at a time, then yogurt. Pour over the nut layer and smooth the top.
Bake on the middle rack for 45 minutes until just golden. Turn off the oven and leave the cheesecake inside for another 50 minutes.
Cool completely, then top with honey mixed with lemon juice and rosewater, and sprinkle with chopped pistachios.
Prep Time: 30 minutes | Cooking Time: 1 hour 35 minutes | Total Time: 3 hours 5 minutes (includes cooling)
Kcal: 650 kcal | Servings: 12 servings
