This elegant cheesecake blends creamy Greek yogurt with the deep, caramelized notes of burnt honey, bright citrus zest, and fragrant vanilla. Finished with fresh orange segments and crunchy pistachios, it delivers a balance of richness and freshness that feels both refined and comforting.
Why You’ll Love This Recipe
This cheesecake has an exceptionally silky texture thanks to yogurt and gently emulsified eggs. The burnt honey adds complexity without overpowering sweetness, while orange and pistachio bring natural brightness and crunch. It’s impressive enough for special occasions yet simple enough to prepare by hand with minimal equipment.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Crust
1 1/4 cups all-purpose flour
1/3 cup granulated sugar
1/2 teaspoon salt
1/2 cup finely ground pistachios
7 tablespoons unsalted butter, cut into small cubes and chilled
Filling
4 cups full-fat Greek yogurt
3/4 cup granulated sugar
1/4 cup honey
Seeds of 1 vanilla bean
Zest of 1 medium orange
1/2 teaspoon salt
4 large eggs
To Finish
2 tablespoons honey
1 medium orange, peeled and segmented
3 tablespoons pistachios, roughly chopped
Directions
Preheat the oven to 325°F. Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
To make the crust, combine flour, sugar, salt, and ground pistachios in a mixing bowl. Add the chilled butter cubes and work them into the dry ingredients using your fingertips until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom of the prepared pan, allowing it to rise about 1/2 inch up the sides. Chill for 20 minutes. Bake for 25 minutes until lightly golden and crisp. Remove from the oven and let cool completely.
Reduce the oven temperature to 300°F. In a large bowl, whisk together yogurt, sugar, honey, vanilla seeds, orange zest, and salt until smooth. Add the eggs one at a time, whisking well after each addition. Use an immersion blender for about 15 seconds to fully emulsify the mixture until silky.
Wrap the bottom of the springform pan tightly with foil and place it on a rimmed baking sheet. Pour the filling into the cooled crust. Add hot water to the baking sheet until it reaches about 1 inch up the sides of the pan, creating a water bath. Bake for 1 hour and 40 minutes, until the cheesecake is set but still slightly wobbly in the center.
Remove from the oven and let cool completely at room temperature, then refrigerate until fully chilled.
Before serving, remove the springform ring. Drizzle the top with honey, arrange orange segments over the surface, and carefully brûlée the top using a culinary torch or oven broiler, watching closely. Finish with chopped pistachios.
You can substitute lemon zest for orange zest for a sharper citrus note. Almonds or hazelnuts may replace pistachios in the crust for a different nutty profile. For a deeper caramel flavor, gently heat the honey before adding it to the filling.
Storage/Reheating
Store the cheesecake covered in the refrigerator for up to 4 days. Serve chilled for best texture. Reheating is not recommended, as warming can compromise the creamy consistency.
FAQs
Can I make this cheesecake without a water bath?
A water bath is highly recommended to ensure even baking and prevent cracking, but careful low-temperature baking can work if necessary.
Can I use regular yogurt instead of Greek yogurt?
Greek yogurt is best due to its thickness; regular yogurt may result in a looser texture unless strained.
How do I know when the cheesecake is done?
The edges should be set while the center remains slightly wobbly when gently shaken.
Can I prepare this cheesecake in advance?
Yes, it’s ideal to make it a day ahead so it can fully chill and set.
What’s the best way to brûlée the top?
A culinary torch offers the most control, but a broiler can be used with close supervision.
Can I freeze this cheesecake?
Freezing is possible, but the texture may change slightly once thawed.
Do I need an immersion blender?
It’s optional, but it helps create a smoother, silkier filling.
Can I replace vanilla bean with extract?
Yes, use 1 1/2 teaspoons pure vanilla extract as a substitute.
Why did my cheesecake crack?
Cracks often occur from overbaking or rapid temperature changes during cooling.
Is this cheesecake overly sweet?
No, the tangy yogurt balances the sweetness of the honey and sugar.
Conclusion
Burnt Honey and Yogurt Cheesecake with Vanilla, Orange, and Pistachios is a refined dessert that showcases contrast in flavor and texture. With its creamy interior, crisp nutty crust, and caramelized finish, it’s a memorable centerpiece for gatherings or a luxurious treat to enjoy slowly.
This refined cheesecake features full-fat Greek yogurt blended with burnt honey, vanilla bean, and orange zest over a pistachio crust. Topped with brûléed honey, fresh orange segments, and chopped pistachios, it offers a silky texture and a balanced, complex flavor profile.
Author:Sophia
Prep Time:30 minutes
Cook Time:2 hours 5 minutes
Total Time:6 hours 35 minutes
Yield:10 slices
Category:Dessert
Method:Baking
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
1 1/4 cups all-purpose flour
1/3 cup granulated sugar (for crust)
1/2 teaspoon salt (for crust)
1/2 cup finely ground pistachios
7 tablespoons unsalted butter, cut into small cubes and chilled
4 cups full-fat Greek yogurt
3/4 cup granulated sugar (for filling)
1/4 cup honey (for filling)
Seeds of 1 vanilla bean
Zest of 1 medium orange
1/2 teaspoon salt (for filling)
4 large eggs
2 tablespoons honey (for topping)
1 medium orange, peeled and segmented
3 tablespoons pistachios, roughly chopped
Instructions
Preheat oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
For the crust, combine flour, sugar, salt, and ground pistachios in a bowl. Cut in chilled butter with fingertips until mixture resembles coarse crumbs.
Press crust mixture into bottom and 1/2 inch up sides of pan. Chill for 20 minutes, then bake for 25 minutes until lightly golden. Let cool completely.
Reduce oven to 300°F. In a large bowl, whisk yogurt, sugar, honey, vanilla seeds, orange zest, and salt until smooth. Add eggs one at a time, whisking after each addition.
Blend the filling briefly with an immersion blender (about 15 seconds) to emulsify.
Wrap pan bottom tightly with foil and place on a rimmed baking sheet. Pour filling into cooled crust.
Fill the baking sheet with hot water to create a 1-inch water bath. Bake for 1 hour 40 minutes until the center is just set but slightly wobbly.
Remove cheesecake from oven, cool completely at room temperature, then chill in refrigerator for at least 4 hours or overnight.
Before serving, remove springform ring. Drizzle top with honey, arrange orange segments, and carefully brûlée with a torch or under broiler. Sprinkle chopped pistachios on top.
Notes
Lemon zest can replace orange zest for a sharper citrus flavor.
Almonds or hazelnuts can be used instead of pistachios.
Warm the honey before adding to the filling for a deeper caramel flavor.
Use a culinary torch for the most controlled brûlée effect.
Best made a day ahead for proper chilling and setting.
