Halvah Filo Cheesecake (Jewish) Recipe

Name: Halvah Filo Cheesecake (Jewish)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST; 12 phyllo pastry sheets; 1/2 cup unsalted butter, melted; FOR THE FILLING; 1 1/2 lbs cream cheese, room temperature; 4 eggs; 1 egg yolk; 1 teaspoon vanilla extract; 1/2 teaspoon sesame seed oil; 2 tablespoons plain yogurt; 1/4 cup honey; 1/4 cup granulated sugar; 1/4 cup all-purpose flour; 1/3 cup pistachio nut, coarsely chopped (optional); 1/4 cup halvah, vanilla, coarsely chopped; FOR THE TOPPING; 3 tablespoons honey, to taste; 1/4 cup sesame seeds, lightly toasted; 1/2 cup pistachio nut, finely chopped

Servings: persons

FOR THE CRUST
12 phyllo pastry sheets
1/2 cup unsalted butter, melted
FOR THE FILLING
1 1/2 lbs cream cheese, room temperature
4 eggs
1 egg yolk
1 teaspoon vanilla extract
1/2 teaspoon sesame seed oil
2 tablespoons plain yogurt
1/4 cup honey
1/4 cup granulated sugar
1/4 cup all-purpose flour
1/3 cup pistachio nut, coarsely chopped (optional)
1/4 cup halvah, vanilla, coarsely chopped
FOR THE TOPPING
3 tablespoons honey, to taste
1/4 cup sesame seeds, lightly toasted
1/2 cup pistachio nut, finely chopped

1
Preheat oven to 350 degrees F.
2
FOR THE CRUST: Spread 1 sheet of phyllo lightly with melted butter & with it line a 10-inch springform pan, allowing the excess to overhang.
3
Repeat the process with another 4 sheets of phyllo, pressing each one into the pan, starting at the center & allowing the excess to drape over the sides~ If the phyllo you use is smaller, overlap the sheets to create the same effect. Reserve the remaining sheets of phyllo for garnishing the top after baking.
4
FOR THE FILLING: In a bowl, cream the cheese with the 4 whole eggs, the 1 yolk, vanilla, sesame oil, yogurt, honey, sugar & flour, & combine until smooth, then stir in the nuts & halvah.
5
Pour into the prepared shell, trim the phyllo overhang to rest just on the rim of the pan, then bake about 45 minutes or until the cake is set.
6
Meanwhile, cut the remaining phyllo sheets in quarters & brush them with butter.
7
Remove the cake from the oven & increase the temperature to 400 degrees F, then arrainge the butteres filo sheets on top of the cake in an irregular patchwork, but covering the surface of the cake.
8
Return the pan to the oven to brown the top phyllo, about 8-10 minutes, then remove & chill the cake until set.
9
FOR THE TOPPING: When ready to serve, warm the honey & drizzle it over the cake, before topping that with the toasted sesame seeds & chopped pistachio nuts.

1260

kcal

Calories

101

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE CRUST, 12 phyllo pastry sheets, 1/2 cup unsalted butter, melted, FOR THE FILLING, and more.

Yes, Halvah Filo Cheesecake (Jewish) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Halvah Filo Cheesecake (Jewish)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions