Baklava Ricotta Cheesecake

Chef notes

This recipe combines my two favorite desserts of all time: baklava and Italian cheesecake. Baklava vibes are evident in the show-stopping crinkly phyllo crust and bright pistachio garnish. And if you haven't tried Italian-style cheesecake, you are in for a treat.

The star ingredient here is none other than whole milk ricotta cheese, which is whipped for a good 10 minutes with eggs and sugar, to create an unbelievably indulgent, yet airy and light batter. The best part is that this show-stopping cake is easy to make. It does not require the fuss of a water bath like classic cheesecake, which for me is a huge plus. If you want to make a special treat that will impress everyone but won't require a ton of labor, this cake is it.

Special equipment: Use a 10-inch springform pan here. This will make it easy to release the cake so the phyllo won't break, and the cake will maintain its lovely shape.

Technique tips: It'll take about 1½ hours to bake but check when you feel the batter has mostly firmed up and the top of the cake and phyllo crust has turned a nice golden-brown color. The batter may still jiggle slightly in the middle, but it will firm up once cooled. (Do keep an eye on the phyllo crust, and if it is turning too brown too quickly, you may need to lower the heat down to 325 F).

For best results, let the cake sit in the fridge overnight before serving (so yes, this is a great make-ahead dessert!). Store the cheesecake in the fridge for up to 5 days, but note that the phyllo may lose its crispness.

Swap option: Those who are allergic to nuts can omit the use of walnuts and pistachios here (although it would be a shame to do so, if you're not allergic). You can also use different nuts like crushed almonds or hazelnuts. Personally, I have always loved pistachios, and now the world is finally catching on to this nut that's been used in Mediterranean cooking and baking for so long.