Ingredients
For the Crust
- 20 sheets phyllo dough
- 1 cup pistachios finely chopped
- 3/4 cup walnuts finely chopped
- 4 1/2 tablespoons granulated sugar
- 3/4 teaspoon ground cinnamon
- 1 cup unsalted butter melted
For the Filling
- 16 ounces cream cheese softened
- 1 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup sour cream
- 1 tablespoon fresh lemon juice
- 2 large eggs room temperature
For the Syrup
- 1/2 cup granulated sugar
- 1/3 cup water
- 1/3 cup honey
- Lemon juice a few drops (optional)
Instructions
- Ensure cream cheese, eggs, and sour cream are at room temperature. Preheat the oven to 325°F.
- Mix the finely chopped nuts with cinnamon and 4 1/2 tablespoons sugar.
- Beat 1 cup sugar with the vanilla, salt, and cream cheese until smooth. Add sour cream and lemon juice, beat until smooth. Add eggs one at a time, beating just until combined. Sieve to remove any lumps.
- Brush a 9-inch springform pan with melted butter. Layer 10 phyllo sheets, each brushed with butter, slightly rotating each sheet. After 10 layers, add half the nut mixture, then 5 more phyllo sheets, add remaining nuts, and top with 5 more sheets.
- Pour the cheesecake mixture into the crust. Transfer the springform pan to a sheet pan to catch any butter drippings. Bake for 65 minutes or until set but slightly jiggly in the center.
- Combine sugar, water, and honey in a saucepan. Cook until slightly thickened. Remove from heat, add lemon juice if using.
- Pour syrup over the hot cheesecake, focusing on the sides. Let cool, then chill overnight in the fridge to set.
