For the crust

  • 10 layers phyllo dough, store bough
  • 8 tablespoons, divided unsalted butter, melted and clarified
  • 1 cup pistachios, finely ground
  • 4 tablespoons Domino® Light Brown Sugar

For the cheesecake

  • 3 (8-ounce) packages cream cheese, at room temperature
  • 1 ½  cups Domino® Golden Sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons orange blossom essence
  • ¼ teaspoon salt 
  • 4 large eggs, at room temperature
  • ½  cup Greek plain yogurt, at room temperature

For the simple syrup

  • 1 cup Domino® Golden Sugar
  • ¾ cup water 
  • 2 teaspoons freshly squeezed lemon juice
  • 3 tablespoons orange blossom essence


  1. Preheat oven to 350°F. Grease one 9-inch springform pan with butter. Set aside. 
  2. Place one layer of phyllo dough in the prepared pan, brush with clarified butter. Add another layer and repeat the process until you have used the 10 layers. Brush the last layer with butter. Place in the oven and bake for 12-15 minutes or until golden brown. Remove from oven and place on a cooling rack. Reduce the oven temperature to 325°F.
  3. While the phyllo crust is baking, prepare the pistachio layer by combining 5 tablespoons of melted butter with pistachios and brown sugar. Evenly spread the mixture on top of the phyllo dough. Press down gently until set.
  4. In a large bowl, beat cream cheese at medium speed until smooth. Add sugar and beat for 2-3 minutes. Scrape the sides of the bowl as needed. Add flour, vanilla, orange blossom essence, and salt. Beat for 1 minute until incorporated. Add eggs, one at a time, and mix until well incorporated. Add yogurt and mix until well incorporated and smooth. Scrape the sides of the bowl as needed.
  5. Pour cream cheese mixture into the prepared pan. Bake for 1 hour and 15 minutes or until the cake looks set in the center. Turn off the oven, open the oven door, and allow the cake to rest inside the oven for 1 hour. Carefully remove from oven.
  6. While the cheesecake is baking, prepare the simple syrup by combining all the ingredients in a small saucepan. Bring to a boil, stirring occasionally until all the sugar is dissolved. Reduce the heat and simmer for 10 minutes. Spoon syrup over the sides of the phyllo crust. Refrigerate for at least 4 hours.
  7. When ready to serve, garnish with toasted pistachios and serve with simple syrup on the side.

Recipe courtesy of Domino Sugar