For the Baklava Base:
1 package (8 oz/225g) phyllo dough, thawed
½ cup (115g) unsalted butter or vegan butter, melted
1 cup (120g) finely chopped pistachios
For the Cheesecake Filling:
16 oz (450g) cream cheese (or vegan cream cheese), softened
¾ cup (150g) granulated sugar
2 large eggs (or flax eggs for vegan)
1 tsp vanilla extract
½ cup (120ml) heavy cream (or coconut cream)
For the Honey-Pistachio Topping:
½ cup (120ml) honey (or maple syrup for vegan)
¼ cup (50g) granulated sugar
1 tsp lemon juice
½ cup (60g) coarsely chopped pistachios
Directions:
continued on next page
