Ingredients
Method
- Preheat the oven to 350°F and position a rack in the center. Brush a 10-inch springform pan with olive oil, then place it on a large sheet pan.
- In a small bowl, mix the chopped walnuts, pistachios, sugar, and cinnamon. Set aside.
- Lay two sheets of phyllo dough in the oiled springform pan, pressing gently to cover the bottom and sides. Brush with olive oil. Continue layering with three more sheets of phyllo, overlapping and rotating the pan to cover all sides. Brush each sheet with olive oil. Sprinkle the nut mixture evenly over the phyllo.
- Add the ricotta cheese, eggs, sugar, vanilla extract, and half of the orange zest into the bowl of a stand mixer fitted with a paddle attachment. Mix on low for 1–2 minutes, then increase to medium-low for 10 minutes, or until the mixture is light and fluffy.
- Pour the cheesecake batter into the prepared crust. Bake in the preheated oven for 1 to 1 ¼ hours, or until the batter is mostly firm, and the phyllo crust is golden brown. The center of the cheesecake should still jiggle slightly but will firm up as it cools.
- Remove the cheesecake from the oven and let it cool on a wire rack for 1 to 2 hours. Then, refrigerate for at least 6 hours or overnight.
- To finish, place the honey in a glass bowl and set it in a larger bowl of warm water. Let the honey warm for 5-10 minutes, stirring occasionally until it becomes pourable.
- Carefully remove any excess phyllo dough that may make it difficult to release the cheesecake from the pan. Release the sides of the springform pan and transfer the cheesecake to a platter. Drizzle with the warmed honey, garnish with chopped walnuts, pistachios, and the remaining orange zest.
Nutrition
Notes
For a unique dessert experience, enjoy this cheesecake with a drizzle of warm honey and a sprinkle of freshly zested orange for a bright, aromatic finish.