Pistachio Baklava Cheesecake Recipe
cheesecake mousse, Honey Pacifica sponge cake, hand pulled filo dough, pistachio
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cheesecake Mousse
Honey Pacifica Sponge Cake
Filo Dough
Garnish
Method
Cheesecake Mousse Preparation
- 1
Make the Mousse
In a mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, then fold in the pistachio paste. Refrigerate until set.
Honey Pacifica Sponge Cake Preparation
- 2
Bake the Sponge Cake
Preheat the oven to 350°F (175°C). In a bowl, whisk eggs and honey until frothy. Combine flour, baking powder, and salt; fold into the egg mixture. Pour into a greased cake pan and bake for 25-30 minutes until golden. Let cool and then cut into layers.
Filo Dough Preparation
- 3
Prepare the Filo Dough
Layer the filo dough sheets, brushing each layer with melted butter. Bake in a preheated oven at 350°F (175°C) for about 10-15 minutes until golden brown. Let cool and crumble into pieces.
Assembly
- 4
Assemble the Cheesecake
In a serving dish, layer the honey sponge cake, followed by the cheesecake mousse, and top with crumbled filo dough. Drizzle honey over the top and sprinkle with chopped pistachios. Chill before serving.
