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 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
- Pinch of sea salt
- ¼ cup chopped pistachios, for garnish
- ¼ cup pomegranate arils, for garnish
- Optional: Honey, for garnish
Method
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.Step 8
TIP: If you don’t have a food processor, finely chop nuts with a sharp knife.