- Level
- very easy
- Prep Time
- 45 mins
- Total Time
- 7 h 5 m
- Serves
- 8 - 10
Ingredients
- Crust:
- 2 tbsp
- honey
- 30 mL
- 1 tsp
- orange blossom water
- 5 mL
- ½ cup
- unsalted butter, melted
- 125 mL
- ¼ cup
- pistachios
- 60 mL
- ¼ cup
- walnut halves
- 60 mL
- ¼ cup
- Compliments Praline Candied Pecans or pecan halves
- 60 mL
- 4
- sheets phyllo dough
- 8
- tsp granulated sugar, divided
- 40 mL
- Filling:
- ½ cup
- 35% cream
- 125 mL
- ½ cup
- mascarpone cheese
- 125 mL
- ¼ cup
- honey
- 60 mL
- ½ tsp
- orange blossom water
- 2 mL
- Pinch of sea salt
- Toppings
- ¼ cup
- chopped pistachios, for garnish
- ¼ cup
- pomegranate arils, for garnish
- Honey, for garnish (optional)
Directions
Step 1
Position rack in centre of oven, then preheat to 175°C (350°F). Cut 2 long strips of parchment, each about 17x2 in. (43x5 cm). Place strips in an 8-in. (20-cm) round baking pan, forming an ‘X’ in the centre, with overhanging sides. (You will use the ends of the strips to lift the baked pastry out of the pan.) Spray bottom and sides of pan with oil.
Step 2
Crust: Stir honey with orange blossom water in a small bowl until combined. Set aside until after crust is baked. Combine pistachios with walnut and pecans in a food processor. Whirl until finely chopped.
Step 3
Brush a phyllo sheet with some melted butter to edges. Scatter half of pastry with one-quarter nut mixture, then sprinkle 2 tsp (10 mL) sugar overtop. Fold empty side of pastry over nuts, then brush top with more melted butter. Carefully place folded pastry into prepared pan with edges hanging over sides. Repeat with remaining melted butter, pastry sheets, nuts and sugar, laying each folded sheet in pan until sides are evenly covered. Fold pastry edges into sides of pan to make a pastry shell. Brush any remaining melted butter over edges.
Step 4
Bake until golden, 20 to 25 mins. Transfer pan to a rack. (If pastry puffs up, press down with the back of a spoon until flat. It’s okay if pastry cracks.) Drizzle honey-orange blossom mixture over bottom of warm crust. Let crust cool completely in pan, about 2 hr.
Step 5
Filling: Beat cream in a medium bowl, using an electric mixer on medium, until stiff peaks form, 2 to 3 mins. Beat mascarpone with honey, orange blossom water and salt in a large bowl, using an electric mixer on medium, until fluffy. (No need to wash beaters.) Stir one-third of whipped cream into mascarpone mixture until combined. Then gently fold in remaining whipped cream just until no streaks remain.
Step 6
Lift pastry out of pan and set on a plate or serving dish. Scrape filling into cooled crust. Carefully smooth top. Cover and freeze cheesecake until filling is firm, at least 4 hr or overnight.
Step 7
Just before slicing and serving, garnish cheesecake with chopped pistachios and pomegranate arils. Drizzle with more honey, if desired.
Tip
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (1/10 of the recipe)
- Calories:
- 310
- Fat:
- 22 g
- Saturated Fat:
- 11 g
- Carbs:
- 25 g
- Fibre:
- 1 g
- Sugar:
- 17 g
- Cholesterol:
- 50 mg
- Protein:
- 4 g
- Sodium:
- 100 mg
