By Katie Goodman
I had the idea that cheesecake with a phyllo crust would be really delicious for a holiday dessert. I asked a friend if she’d ever tried this before. She said no, but that it sounded delicious and would be great with honey and pistachios. So here is the recipe inspired by that conversation.
It’s a bit different than traditional cheesecake, and the filling is lighter and fluffier. Topped with pistachios and a honey marmalade glaze, it’s gorgeous! And it certainly does not take as long to bake as traditional cheesecake.
I really wanted to continue my trend of mini, party-sized desserts with this recipe, but the grocery store didn’t cooperate. I went to purchase the frozen mini phyllo cups that I’ve seen many times in the frozen food aisle and this time they were conveniently sold out. I’ve still included instructions for how do bake the cheesecakes that way, but also as a full-sized pie, as that is how I had to prepare the recipe.
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Ingredients
For the cheesecake:
2 (8 oz.) packages cream cheese, softened
2/3 cup sugar
3 1/2 tsp flour
2 eggs
1/2 cup sour cream
1 1/2 tsp vanilla
1 tsp orange zest
Frozen phyllo sheets, thawed
2/3 cup shelled pistachios
Spray cooking oil or melted butter and pastry brush
For the marmalade honey glaze:
1/3 cup honey
2 Tbsp marmalade
Directions
Step 1: Preheat oven to 325 degrees. Zest 1 teaspoon of orange peel. Set aside.
Step 2: In a medium-sized bowl, combine the sugar, cream cheese, and flour. Beat with an electric mixer on medium speed until fluffy.
Step 3: Add the eggs one at a time, beating on low. Mix well after each addition. Mix in the sour cream and vanilla until just combined. Stir in the orange zest.
Step 4: Set up your work station set up with spray oil or melted butter and a pastry brush (for brushing each sheet of phyllo), your pie plate, scissors (for any trimming you desire), plastic wrap, and a damp towel.
Step 5: Carefully unroll the phyllo. Cover with plastic wrap and a damp towel. Remove 2 sheets of phyllo, then re-cover the remaining sheets with plastic wrap and towel (phyllo dries out quickly).
Step 6: Grease a 9″ pie plate or tart pan with spray oil. Place 1 sheet of phyllo in the pie plate, allowing the ends to hang over the edge of the pie plate, spray with oil, then top with another and spray with oil. Repeat, alternating the placement each time (imagine the face of a clock as you place them in the plate), until you’ve used 12 sheets total – 6 sets of 2. If desired, turn under edges of phyllo to form an edge. Bake for 8 minutes.
Step 7: Pour cheesecake batter into the pan, spreading so it is evenly distributed. Bake for 10 minutes. Open the oven and sprinkle with the pistachios. Cook for 10-20 more minutes, or until the cheesecake is set in the center.
Step 8: Cool for 5-10 minutes, then remove from the pie plate and cool on a wire rack until room temperature. Combine honey and marmalade. Drizzle on top of cheesecake.
For mini cheesecakes:
Use the pre-formed mini phyllo cups and place them in muffin tins. Divide the cheesecake batter evenly among the phyllo cups. Bake for 10-20 minutes, or until set. Remove and cool to room temperature.
Combine honey and marmalade. Drizzle on top of cooled cheesecake cups. Garnish each cup with 3-5 whole, shelled pistachios.
About the Author:
Katie Goodman blogs at goodLife {eats} where she shares what she finds good in the kitchen and in life through recipes, family memories, and yummy photography. She also works as a freelance food writer and photographer for various sites. Outside of cooking, Katie loves reading, gardening, visiting family, and attending the Balloon Fiesta in Albuquerque, New Mexico, where she resides with her husband and two children.
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