Pistachio Honey Baklava Cheesecake with Chocolate Curls Step-by-step instructions

Before you start

Before starting, make sure the cream cheese is softened to room temperature for a smooth batter. Chill the blonde chocolate block in the refrigerator for at least 20 minutes to make grating easier.

Prepare a 9-inch springform pan by lining the bottom with parchment paper and greasing the sides. Have all ingredients measured and ready. Preheat the oven to 325°F (165°C).

Instructions

Prepare the Base

1. 1Grate the Chocolate
   Chill the block of caramelized golden blonde chocolate in the refrigerator for 20 minutes. Using a box grater, grate the chocolate into a pile of fine curls. Set aside in a cool place until ready to use.
   Look for You'll have light golden curls that resemble shaved chocolate.
   Tip If the chocolate starts to soften, return it to the fridge for a few minutes before continuing.
2. 2Make the Cheesecake Batter
   In a large bowl, beat the softened cream cheese until smooth. Add the honey and beat until well combined. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and salt until the batter is creamy and uniform.
   Look for The batter should be smooth and lump-free.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Make sure the cream cheese is fully softened to avoid lumps.

After grating the chocolate, you should have a pile of fine curls. The cheesecake batter should be smooth and creamy, with no lumps. The nuts are evenly distributed over the top of the batter.

Bake and Set

3. 3Assemble the Cheesecake
   Line a 9-inch springform pan with parchment paper or use a fill-o-lined pan. Pour the cheesecake batter into the prepared pan. Sprinkle the chopped honey pistachios and walnuts evenly over the top of the batter.
   Look for The nuts will sink slightly into the batter as it bakes.
   Tip Tap the pan gently on the counter to release any air bubbles.
4. 4Bake the Cheesecake
   Place the pan in a larger baking dish and fill with hot water until it comes halfway up the sides. Bake at 325°F (165°C) for 60 minutes, or until the edges are set and the center is slightly wobbly but not wet. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
   Look for The center will still be slightly soft but will set as it cools.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip The water bath helps prevent cracking.

The cheesecake is baked until the edges are set and the center is slightly soft.

After cooling and chilling, it should be firm and hold its shape when sliced. The top may have a few cracks, which will be covered later.

Finish and Serve

5. 5Cool and Chill
   Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 4 hours, or overnight, until fully chilled and set.
   Look for The cheesecake should be firm to the touch.
   Tip Chilling overnight yields the best texture.
6. 6Finish with Honey and Nuts
   Warm the golden blossom honey in a small saucepan or microwave. Pour the warm honey over the chilled cheesecake, spreading it gently to cover the surface. Sprinkle the crushed green pistachios evenly over the honey.
   Look for The honey will pool slightly and the pistachios will stick to it.
   Tip Use a pastry brush to spread the honey evenly.
7. 7Add Chocolate Curls and Serve
   Scatter the reserved blonde chocolate curls over the top of the cheesecake. To serve, slice a thick triangular wedge using a sharp knife, and lift it onto a metal cake server. Present the slice with the layers visible.
   Look for The slice should show a creamy interior with a nutty, honeyed top.
   Tip For clean slices, dip the knife in hot water and wipe it dry before each cut.

The warm honey spreads easily over the chilled cheesecake, and the pistachios stick to it. The chocolate curls are scattered on top, adding a final touch. Each slice should be clean and show the layers.

Common mistakes

A common mistake is overmixing the batter, which incorporates too much air and can cause cracks. Mix just until smooth. Another is skipping the water bath, which can lead to uneven baking and cracking.

Also, do not open the oven door during baking, as sudden temperature changes can cause the cheesecake to sink or crack. Be patient with the chilling time—rushing it will result in a soft, messy cheesecake.

How to tell it’s done

The cheesecake is done when the edges are set and the center is slightly wobbly but not liquid. An instant-read thermometer inserted into the center should read 160°F (71°C).

The top will be lightly golden and may have a few cracks, which will be covered by the honey and nuts. After chilling, the cheesecake should be firm to the touch and slice cleanly.

• Egg dishes: 160°F (71°C) in the thickest part