Ingredients
Method
1. Preheat the Oven:
- Preheat your oven to 325°F (165°C). This temperature ensures even baking without over-browning the phyllo layers.
2. Prepare the Nut Mixture:
- In a food processor, combine the mixed nuts, cinnamon, and granulated sugar. Pulse until finely chopped but not powdered. Set the mixture aside.
3. Layer the Phyllo Dough:
- Brush a 9×13-inch baking dish with melted butter.
- Layer half of the phyllo sheets in the dish, brushing each sheet generously with butter. Keep the remaining phyllo covered with a damp towel to prevent drying.
4. Add the Nut Mixture:
- Spread the prepared nut mixture evenly over the layered phyllo dough.
5. Add the Remaining Phyllo Layers:
- Layer the remaining phyllo sheets on top of the nut mixture, again brushing each sheet with melted butter. Tuck in the edges neatly for a clean finish.
6. Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and ricotta cheese together until smooth and creamy.
- Add the honey, heavy cream, eggs, vanilla extract, and almond extract. Mix until fully combined and free of lumps.
7. Assemble and Bake:
- Pour the cheesecake mixture over the phyllo and nut layers, spreading it evenly.
- Bake in the preheated oven for 45–50 minutes, or until the cheesecake is set and the phyllo is golden brown.
8. Cool and Garnish:
- Allow the cheesecake to cool completely in the baking dish.
- Drizzle with additional honey and sprinkle with extra chopped nuts before serving.
9. Serve and Enjoy:
- Slice into squares or wedges and serve at room temperature or chilled.
Notes
- Thawing Phyllo Dough: Thaw phyllo dough in the refrigerator overnight, and let it sit at room temperature for 30 minutes before use.
- Dairy-Free Option: Substitute cream cheese with non-dairy cream cheese and heavy cream with coconut cream for a dairy-free version.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Serving Tip: Pair with a cup of strong coffee or tea for the perfect dessert experience.