Ingredients:
- 1 package (454g) Phyllo dough, thawed
- 225g Clarified butter or Ghee, melted
- 150g Raw shelled pistachios, finely chopped
- 1 tsp Ground cinnamon
- 2 tbsp Granulated sugar
- 680g Full fat cream cheese, room temperature
- 170g High-quality clover or wildflower honey
- 100g Granulated sugar
- 3 Large eggs, room temperature
- 120ml Sour cream or Greek yogurt
- 1 tsp Vanilla bean paste
- 1/4 tsp Salt
- 120ml Water
- 100g Granulated sugar
- 85g Honey
- 1 tsp Lemon juice
- 1 tsp Rose water
Instructions:
- Pulse the 150g pistachios with 2 tbsp sugar and cinnamon until they look like coarse sand. Don't go too far, or you'll end up with pistachio butter. Set this aside to use as the velvety grit between your pastry layers.
- Preheat your oven to 160°C (325°F). Brush the springform pan generously with ghee. Lay down one sheet of phyllo, letting the edges hang over the sides. Brush with ghee and repeat for 8 layers, rotating the sheets slightly each time. Cook for 10 minutes until just beginning to turn pale gold.
- In a large bowl, beat the 680g cream cheese and 100g sugar on low speed. Add the 170g honey and 120ml sour cream. Mix until just smooth. Add eggs one at a time, mixing after each. Note: Over mixing at this stage adds air, which causes the cheesecake to crack during cooling.
- Pour half the cheese mixture over the pre baked base. Sprinkle half the nut mixture over it. Pour the remaining cheese mixture on top. Now, take 6 more sheets of phyllo, buttering each one, and scrunch them gently on top of the batter to create a ruffled look.
- Bake for 65-75 minutes until the edges are puffed and golden, but the center still jiggles like jelly when shaken. If the phyllo on top browns too fast, tent it loosely with foil.
- While the cake bakes, simmer the water, 100g sugar, 85g honey, lemon juice, and rose water for 10 minutes. Let it cool completely. The moment the cheesecake comes out of the oven, pour that cold syrup over the hot, ruffled phyllo. Listen for the sizzle—that's the magic happening.