Baklava Cheesecake

INGREDIENTS

For the base:

• 8 phyllo pastry sheets
• 45 g (3 tbsp) butter, melted

For the pistachios:

• 100 g (1 cup) pistachios, chopped
• 40 g (2 tbsp) butter, melted
• 70 g (½ cup) powdered sugar

For the syrup:

• 180 ml (¾ cup) water
• 150g (¾ cup) sugar
• 5 ml (1 tsp) lemon juice

For the filling:

• 420g (1 ⅔ cup) cream cheese
• 200ml (¾ cup) full-fat cream
• 150g (¾ cup) sugar
• 1 tsp vanilla sugar
• 30g (2 tbsp) all-purpose flour
• 1 egg

METHOD

1. Preheat the oven to 190°C/374°F.

2. Fold the phyllo pastry sheet and layer the into a 20 cm baking pan making sure to cover the bottom and the sides. Brush each sheet with melted butter. Bake for 3-4 minutes.

3. Meanwhile, combine chopped pistachios with butter and powdered sugar.

4. Layer half of the pistachio mixture on the bottom of the phyllo base, pressing with a spoon well.

5. Whip ingredients for the filling together. Gently pour the filling on top of the cheesecake base.

6. Lower the oven temperature to 160°C/320°F. Bake the cheesecake for 1 hour.

7. Mix ingredients for the syrup in the saute pan, and place over medium-low heat. Cook for 10 minutes after boiling.

8. Pour some syrup on top of the cheese filling and brush some on the sides.

9. Top with the remaining pistachios and some more syrup.