Don’t forget to go through the baking tips first, CHECK IT NOW!
If you love cheesecakes, then you’re definitely going to like this. With the creamy texture of the cheesecake, combined with the crunchy phyllo sheets – it’s a match made in heaven. Try it!
Prep time: 45 mins – Chilling time: 120 mins – Cook time: 25-30 mins – Total time: 3 hours, 15 minutes
Ingredients:
Cheese Filling
- 10 sheets of phyllo sheets
- 450g/16 oz cream cheese, room temperature
- 1 1/4 cup sour cream
- 1/2 cup sugar
- 3 tbsp flour
- 1 1/2 tbsp lemon juice
- 1 tsp vanilla extract
- 1/4 teaspoon salt
- 3 eggs, lightly whisked with a fork
Filling
- 2 cups pistachios filled
- 1 cup butter
- Sugar syrup
- 1 cup sugar
- 1/2 cup water
Equipment:
| Measuring cups and spoons |
| Electric mixer (handheld) |
| 7 inch/18 cm round springform pan |
| 1 small bowl |
| 1 large bowl |
| Spatula, fork, knife, and 2 serving spoons |
How to…..
Preheat the oven at 285 degrees F/140 degrees C. Prepare the baking pan. Place the two parchment papers at criss cross and have them hang over the sides of the pan so the top of the cake will be exposed.
In a large bowl, using the handheld whisk beat the cream cheese on low speed until just creamy. Add the sour cream, sugar, vanilla extract, flour and lemon juice. Mix until well combined. Fold in the whisked eggs. Set aside.
Place two phyllo sheets in the baking pan and brush with butter. Their edges will be hanging over the edges of the pan. Sprinkle about 2-3 tablespoons of chopped pistachios over the phyllo and then put two sheets over them. Butter the sheets, and sprinkle 2-3 tablespoonfuls of chopped pistachios. Repeat until you use the 10 sheets.
For the final two sheets, don’t sprinkle pistachios on top.
Pour in the cheesecake batter.
Cut the overhanging phyllo sheets all the way around leaving about two inches.
Bake for one hour and 45 minutes or until you see the cheesecake has set but the center still wiggles a bit.
Switch off the oven and leave the cake inside for about 15 minutes with the oven door slightly open.
Make the sugar syrup as the cake is nearing the end of its bake.
Boil the sugar and water on medium heat. As it starts to thicken add a few drops of lemon juice and let it simmer for a minute. Remove from the stove top.
Pour the sugar syrup around the phyllo overhang while it’s still hot.
Let the cake cool at room temperature for a few hours (1-2 hours). Chill it in the fridge overnight.
Decorate with chopped pistachios and serve.