Ingredients
Scale
- 200g granulated sugar
- 300g cream cheese, softened
- 200g Greek yogurt
- 4 large eggs
- 1 teaspoon vanilla extract
- 250g crushed pistachios
- 200g honey
- 1 package phyllo dough (about 250g)
- 150g melted butter
Instructions
- Preheat oven to 160°C (320°F). Grease a 9-inch springform pan.
- Mix cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, blending well. Fold in Greek yogurt.
- Arrange phyllo sheets in the pan, brushing each with melted butter. Layer until half are used.
- Pour the cheesecake batter over the layered phyllo.
- Top with remaining phyllo sheets layered and buttered.
- Bake for 50-60 minutes until golden and set.
- Heat honey and crush pistachios together. Pour over cooled cheesecake.
Notes
- Ensure phyllo is covered while working to prevent drying.
- Let the cheesecake chill for at least 4 hours before serving for best texture.
- Garnish with additional pistachios or a drizzle of honey if desired.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450 Kcal
- Sugar: 35g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 105mg