Instructions

• Position a rack in the middle of your oven and heat to 350°F. Brush a 10-inch springform cake pan with olive oil, then set on a large sheet pan.
• In a small bowl, mix together the walnuts, pistachios, sugar, and cinnamon. Set aside for now.
• Lay two sheets of phyllo in the oiled springform pan and press gently onto the bottom and sides. Brush the phyllo with olive oil. Lay another 3 sheets of phyllo on top so they overlap, rotating the pan. Sprinkle the nut mixture over the phyllo to cover the bottom. Place the remaining phyllo sheets over the nut mixture, brushing each sheet with olive oil.
• To the bowl of a standing mixer, add ricotta, eggs, sugar, vanilla extract, and half of the orange zest. Mix on low for 1 to 2 minutes, then increase to medium-low for 10 minutes until light and fluffy.
• Pour the batter into the prepared pan with the phyllo. Bake for one to 1 ½ hours, or until mostly firm and golden brown on top.
• Remove from the oven and place on a wire rack to cool for 1 to 2 hours. Transfer to the fridge for at least 6 hours, or overnight.
• Warm honey in a glass bowl set inside a bowl of warm water for 5-10 minutes until pourable. Release the pan and transfer cheesecake to a platter. Garnish with nuts, remaining orange zest, and drizzle with honey. Enjoy!