Baklava Cheesecake
Ingredients
1. Filo pastry: 10 to 12 sheets (or spring roll sheets as needed for layering)
2. Butter: 100g (melted)
3. Cream cheese: 500g
4. Sugar: 1 cup
5. Eggs: 4
6. Vanilla essence: 1 tbsp
7. Double cream: 1 cup
8. Plain flour: 3 tbsp
9. Pistachios: 1 ½ cup (crushed)
10. Butter: 1 tbsp (melted)
11. Sugar: 1 tbsp
12. Filo sheets: 3
13. Butter: 1 tbsp (melted)
14. Water: 1 cup
15. Sugar: ½ cup
16. Rose water: 1 tbsp
17. Pistachios: 4 tbsp (crushed)
18. Dry rose petals
Instructions
-
Preheat oven to 180°C (350°F), gas mark 4.
1. Prepare the Crust:
- Grease a cake tin.
- Layer the filo pastry sheets in the tin, brushing each sheet with melted butter as you layer.
- Trim the excess pastry from the edges, and brush with a little more butter.
- Bake in the preheated oven for 10 to 12 minutes, or until golden.
2. Make the Cheesecake Filling:
- In a bowl, beat the cream cheese and 1 cup of sugar until well combined.
- Add the eggs and vanilla essence, and beat until smooth.
- Add the double cream and beat well.
- Finally, add the plain flour and beat until fully incorporated.
3. Prepare the Pistachio Layer:
- In a separate bowl, mix 1 ½ cups of crushed pistachios with 1 tbsp melted butter and 1 tbsp sugar.
- Spread this mixture over the baked pastry crust.
4. Assemble and Bake:
- Pour the cream cheese mixture over the pistachio layer.
- Place the remaining filo sheets on top, brushing with melted butter.
- Bake in the oven for 50 minutes, covering the top with foil halfway through to prevent burning.
5. Make the Syrup:
- In a pan, combine 1 cup of water and ½ cup of sugar.
- Bring to a boil, then simmer for 8 to 9 minutes on medium flame until slightly thickened.
- Stir in the rose water.
6. Finish the Cheesecake:
- Once the cheesecake is baked, pour the syrup over it.
- Let it set for 8 hours.
7. Garnish and Serve:
- Garnish with 4 tbsp crushed pistachios and dry rose petals.
- Serve cold and enjoy
