Ingredients:

  • 12 sheets phyllo dough, thawed
  • 3/4 cup (170g) unsalted butter, melted and clarified
  • 1/2 cup (50g) pistachios, finely ground
  • 1 tsp ground cinnamon
  • 24 oz (680g) full-fat cream cheese, room temperature
  • 1/2 cup (120g) pure pistachio paste
  • 3 large eggs, room temperature
  • 1/2 cup (120g) heavy cream
  • 1 tsp vanilla bean paste
  • 1/2 tsp sea salt
  • 1/2 cup (120ml) orange blossom honey
  • 1/4 cup (50g) granulated sugar for syrup
  • 1 tbsp lemon juice
  • 1 cup (100g) roasted pistachios, roughly chopped

Instructions:

  1. Lay one sheet of phyllo in the springform pan, letting edges hang over. Note: Keep remaining sheets covered with a damp towel to prevent cracking.
  2. Brush sheet with clarified butter, sprinkle with a pinch of ground pistachios and cinnamon, then repeat with all 12 sheets.
  3. Bake at 325°F (165°C) for 10 minutes until pale gold and slightly set.
  4. Beat cream cheese and sugar in a stand mixer until silky and lump free.
  5. Incorporate pistachio paste, vanilla bean paste, and sea salt. Note: Scrape the bowl often to ensure even distribution.
  6. Whisk in eggs one at a time, followed by heavy cream.
  7. Pour filling into the phyllo crust and bake for 65 minutes until edges are set but center jiggles like jelly.
  8. Combine honey, sugar, water, and lemon juice in a pan and simmer for 5 minutes.
  9. Pour the cooled syrup over the warm cheesecake edges immediately after removing from the oven.
  10. Cool to room temperature, then refrigerate for at least 6 hours until firm and cold.