Golden Baklava Cheesecake

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– where every bite weaves a tale of texture and taste. From its nutty crust to the creamy core, and a glistening honey jelly crown, this dessert is a symphony in every slice.


For the Crust:

1 cup graham cracker crumbs
1/2 cup walnuts, finely chopped
1/2 cup pistachios, finely chopped
1/4 cup unsalted butter, melted
3 tablespoons sugar

For the Cream Cheese Filling:

4 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1/4 cup sour cream
1/4 cup heavy cream

For the Honey Jelly Layer:

1/4 cup water
2 teaspoons gelatin powder
1/2 cup honey
1 tablespoon lemon juice (optional)

For Decoration:

Chopped pistachios


Preheat Oven and Prepare Pan: Preheat your oven to 325ยฐF (163ยฐC). Grease a 9-inch springform pan and line the bottom with parchment paper.

Make the Crust: Combine graham cracker crumbs, walnuts, pistachios, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of the prepared pan. Bake for about 10 minutes. Cool while preparing the filling.

Prepare the Filling: Beat the cream cheese and sugar in a large bowl until smooth. Mix in vanilla extract. Add eggs one at a time, beating just until blended. Stir in sour cream and heavy cream.

Bake the Cheesecake: Pour the filling over the crust and smooth the top. Bake for about 55 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven, open the oven door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.

Chill: Remove the cheesecake from the oven, run a knife around the edges, and cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.

Prepare the Honey Jelly Layer: Bloom the gelatin in water for 5 minutes. Heat gently until gelatin dissolves, then stir in honey (and lemon juice, if using). Cool to room temperature.

Finish the Cheesecake: Pour the cooled honey mixture over the chilled cheesecake. Return to the fridge and chill until the jelly layer is set, about 1-2 hours.

Decorate: Before serving, sprinkle chopped pistachios over the top of the cheesecake.

Serve: Release the cheesecake from the springform pan, slice, and enjoy your beautifully layered cheesecake with its unique combination of flavors and textures.

This cheesecake marries the crunchiness of nuts in the crust with the smoothness of the cream cheese filling, topped with a sweet and glossy honey jelly layer, all finished with a sprinkle of pistachios for added flavor and decoration.

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