Ingredients
Scale
- 1 lb phyllo dough (thawed, about 20–25 sheets)
- 1 cup unsalted butter (melted)
- 1 cup pistachios (finely chopped, divided)
- 3 8 oz blocks cream cheese (room temperature)
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- 1 tsp vanilla extract
- 0.5 cup sour cream (full-fat, room temperature)
- 0.75 cup honey
- 0.25 cup water
- 1 tbsp lemon juice (freshly squeezed)
- 0.5 tsp orange blossom water (optional)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a springform pan; the scent of melted butter will fill your kitchen.
- Unroll the phyllo dough and keep it covered with a damp towel as you work; layer ten sheets in the pan, brushing each with melted butter and sprinkling chopped pistachios between layers.
- Trim any excess phyllo and bake for about ten minutes until golden brown; enjoy the nutty aroma that fills the air.
- In a large bowl, beat softened cream cheese and sugar until smooth; the mixture should be creamy and luscious before adding eggs one at a time.
- Pour the cheesecake filling into your baked crust and reduce oven heat to 325°F (160°C); bake for about fifty minutes until edges are set but center is slightly jiggly when tapped gently.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 360
- Sugar: 16g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg