Halvah Filo Cheesecake
Courtesy of A Treasury of Jewish Holiday Baking by Marcy Goldman
Makes 14 to 16 servings
Filo crust
2 filo pastry leaves
1/2 cup (1 stick) unsalted butter, melted
Filling
4 eggs plus 1 egg yolk
1 and 1/2 pounds cream cheese, at room temperature
1 teaspoon vanilla extract
1/4 cup honey
1/2 teaspoon sesame seed oil
1/4 cup sugar
2 tablespoons plain yogurt
1/4 cup flour
3/4 cup coarsely chopped vanilla halvah
1/3 cup coarsely chopped
pistachio nuts (optional)
Topping
2–3 tablespoons honey
1/4 cup lightly toasted sesame seeds
1/2 cup ground or finely chopped pistachio nuts
Preheat the oven to 350°F. Use a 9- or 10-inch springform pan
Filo crust:
Spread one sheet of filo lightly with melted butter. Line the pan with the filo, allowing the excess to overhang. Repeat this process with another four leaves of filo, pressing each one into the pan, starting at the center and allowing the excess to drape over the sides....