Ingredients
Graham cracker-pistachio crust
- 12 honey graham cracker sheets
- 1/3 cup raw pistachios
- 2 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 5 tablespoons (about 2 1/2 ounces) unsalted butter, melted
Baklava cheesecake filling
- 3 (8-ounce) packages cream cheese, softened
- 5 1/2 ounces (2/3 cup) mascarpone cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup honey
- 1 1/2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon grated orange zest plus 1 tablespoon fresh juice (from 1 medium orange)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 3 large eggs, at room temperature
Kataifi topping
- 4 ounces frozen kataifi, thawed and chopped into 1- to 2-inch pieces (about 3 cups)
- 2 tablespoons unsalted butter, melted
- 1 tablespoon honey
Pistachio-honey topping
- 1 cup raw pistachios, chopped
- 3 tablespoons unsalted butter
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/2 cup honey
Additional ingredients
- 4 cups tap water
- 1 tbsp orange peel
Instructions:
Directions
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Prepare the Graham Cracker-Pistachio Crust
Preheat the oven to 350°F with racks in middle and lower-third position. Process the graham crackers, pistachios, sugar, and salt in a food processor until finely ground and well combined but with some pistachio pieces visible, about 20 seconds. Add the melted butter, and pulse until the mixture resembles wet sand, 6 to 8 pulses. Pour into a 9-inch springform pan, and press into the bottom and 1 inch up the sides. Bake on a middle rack in the preheated oven until browned and fragrant, 8 to 10 minutes. Remove from the oven; set aside, and let cool while preparing cheesecake filling.
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Prepare the Baklava Cheesecake Filling
Reduce the oven temperature to 325°F. Beat the cream cheese, mascarpone, sugar, and honey with a stand mixer fitted with a paddle attachment until smooth and creamy, stopping to scrape down the sides and bottom of the bowl as needed.
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Add the cornstarch, vanilla, orange zest, orange juice, salt, cardamom, and cinnamon, and beat until incorporated, about 15 seconds. Add the eggs, 1 at a time, and beat on low speed until each is fully incorporated.
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Pour the cheesecake filling into the cooled crust, and place on a large baking sheet. Fill a roasting pan or baking dish with 4 cups of water, and place on the lower third oven rack. Place baking sheet with cheesecake on middle rack of oven, and bake at 325°F until cheesecake is just set and still slightly jiggly in center but not liquidy, 50 minutes to 1 hour. Prop open the oven door, and turn off heat. Let the cheesecake cool in the oven for 1 hour. Remove the cheesecake from the oven, transfer it to a wire rack, and let it cool completely, about 2 hours. Gently cover, and refrigerate for at least 4 hours or up to 48 hours.
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Prepare the Kataifi Topping
Preheat the oven to 375°F. Place the chopped kataifi on an unlined large baking sheet, and drizzle with melted butter; toss it to lightly coat the kataifi in butter and spread it into an even layer. Bake at 375°F until it is golden brown and crispy, 12 to 15 minutes, stirring after 10 minutes of baking. Immediately drizzle the honey on top and toss the kataifi to combine. Let it cool completely on the baking sheet, about 15 minutes. Remove the cheesecake from the springform pan, and transfer it to a plate. Evenly spread the cooled Kataifi Topping over top of cheesecake.
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Prepare the Pistachio-Honey Topping
Cook the pistachios and butter in a small saucepan over medium, stirring often, until the pistachios are slightly toasted and butter is foamy and smells nutty, 4 to 5 minutes. Stir in the salt, cardamom, and cinnamon; cook for 30 seconds, stirring constantly. Remove from heat, and stir in the honey. Immediately spoon Pistachio-Honey Topping over Kataifi Topping on cheesecake. Garnish with orange peel curls.
