Baklava Cheesecake Recipe

Recipe:

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, 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

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