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Burnt Honey and Yogurt Cheesecake with Vanilla, Orange, and Pistachios

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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

  1. Preheat oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. For the crust, combine flour, sugar, salt, and ground pistachios in a bowl. Cut in chilled butter with fingertips until mixture resembles coarse crumbs.
  3. 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.
  4. 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.
  5. Blend the filling briefly with an immersion blender (about 15 seconds) to emulsify.
  6. Wrap pan bottom tightly with foil and place on a rimmed baking sheet. Pour filling into cooled crust.
  7. 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.
  8. Remove cheesecake from oven, cool completely at room temperature, then chill in refrigerator for at least 4 hours or overnight.
  9. 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.

Nutrition

Find it online: https://savorymomskitchen.com/burnt-honey-and-yogurt-cheesecake-with-vanilla-orange-and-pistachios/