Baklava-style Cheesecake (pistachios and honey)

Ingredients

8 servings

• 10 sheets of phyllo dough
• 140 g melted butter
• 150 g pistachios
• 30 g powdered sugar
• 450 g cream cheese
• 195 g granulated sugar
• 15 g flour
• 3 eggs
• 75 g heavy cream
• 120 g water
• lemon juice (from 1/2 lemon)
• 60 g honey
• 2 tablespoons rose extract

Steps

1. 1

   Brush each sheet of phyllo with butter.

2. 2

   Place them one by one in a circular mold.

3. 3

   Cut off any dough extending beyond the mold.

4. 4

   Add the cut-off excess to the bottom of the mold. This will make the cheesecake even crispier.

5. 5

   In a bowl, pour in the crushed pistachios, 80g of melted butter, and 30g of powdered sugar.

6. 6

   Mix everything by hand, kneading well.

7. 7

   Line the bottom of your mold with the mixture, reaching all the way to the edges.

8. 8

   For the cream cheese preparation, pour the cream cheese, 120g of granulated sugar, eggs, flour, and heavy cream into a bowl.

9. 9

   Whisk together.

10. 10

    Pour the cream cheese mixture into the mold.

11. 11

    Bake at 180°C (356°F) for 45 minutes.

12. 12

    Meanwhile, prepare the syrup. In a saucepan, pour the water, 75g of sugar, the juice of half a lemon, and the honey. Mix and cook for 10 minutes over low heat until it reaches a syrupy texture.

13. 13

    Off the heat, add the rose flavoring if you have some.

14. 14

    Generously brush the syrup over the cheesecake.

15. 15

    Sprinkle the whole thing with crushed pistachios.

16. 16

    Let the cheesecake cool for at least 1 to 2 hours before serving.