Ingredients
• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 10–12 sheets phyllo dough, thawed
• ½ cup unsalted butter, melted
• 1 cup shelled pistachios, finely crushed
• ½ cup honey or simple syrup
(infused with lemon, rosewater, or orange blossom if desired)
Instructions
• Preheat oven to 165°C (325°F).
• Grease a springform pan well.
• Keep phyllo dough covered with a damp towel while working.
How to Make
• Layer 5–6 sheets of phyllo dough into the pan, brushing each sheet generously with melted butter and letting edges overhang.
• In a bowl, beat cream cheese and sugar until smooth.
• Add eggs one at a time, mixing gently.
• Stir in vanilla extract.
• Pour cheesecake filling over the phyllo base.
• Fold the overhanging phyllo edges inward over the filling.
• Layer remaining phyllo sheets on top, brushing each with butter.
• Score the top phyllo gently into diamonds or squares.
• Bake for 45–50 minutes until golden and set with a slight jiggle.
• Immediately pour room-temperature honey or syrup over the hot pastry.
• Press crushed pistachios firmly onto the syrup-soaked top.
• Cool completely, then refrigerate at least 4 hours or overnight.
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