Ingredients:

  • 1 roll (approx. 20 sheets) Phyllo dough, thawed
  • 0.75 cup Unsalted butter, melted and clarified
  • 1.5 cups Roasted pistachios, finely pulsed
  • 2 tbsp Granulated sugar
  • 1 tsp Ground cinnamon
  • 24 oz Full-fat cream cheese, room temperature
  • 0.5 cup Granulated sugar
  • 0.5 cup Pistachio paste
  • 3 Large eggs, room temperature
  • 0.5 cup Heavy cream
  • 1 tsp Vanilla bean paste
  • 0.25 tsp Salt
  • 0.5 cup Honey
  • 0.25 cup Water
  • 1 tsp Lemon juice
  • 1 Cinnamon stick
  • 1 tsp Rose water

Instructions:

  1. Prep the Pan: Generously brush a 9-inch springform pan with melted clarified butter. Preheat oven to 325°F (165°C).
  2. Construct the Foundation: Lay one sheet of phyllo over the pan, letting the edges hang over. Brush with butter. Repeat with 8 sheets, rotating each sheet slightly to cover all sides and create a star-like overhang.
  3. The Nut Barrier: Sprinkle half of the pulsed pistachio, 2 tbsp sugar, and cinnamon mixture over the bottom. Layer 4 more buttered phyllo sheets on top to create the waterproof seal.
  4. Prepare the Filling: In a stand mixer, beat the cream cheese and 0.5 cup sugar until smooth. Incorporate the pistachio paste, salt, and vanilla bean paste. Add eggs one at a time, followed by the heavy cream, mixing on low speed to avoid aerating the batter.
  5. Assemble and Bake: Pour the cheesecake batter over the nut barrier. Fold the overhanging phyllo edges inward to create a ruffled border. Bake for 1 hour 15 minutes until the edges are golden and the center has a slight jiggle.
  6. Prepare Syrup and Soak: Simmer honey, water, lemon juice, and cinnamon stick for 10 minutes. Stir in rose water. Pour room-temperature syrup over the warm (but not hot) crust edges immediately after removing from the oven.
  7. Chill: Allow the cake to cool to room temperature, then refrigerate for at least 6 hours before releasing from the springform pan.