12 phyllo sheets
12 tbsp (180 mL) butter, divided and melted
2 cups (500 mL) pistachios
2 cups (500 mL) walnuts
One pinch of salt
Cheesecake for baklava
3 cups (750 mL) cream cheese, softened
1/2 cup (125 mL) honey
3 large eggs
2 teaspoons (10 ml) of vanilla
1 teaspoon (5 ml) lemon juice
1 cup (250 mL) honey
1/2 cup (125 mL) water
One teaspoon (5 ml) orange blossom water
1/4 cup (65 mL) pistachios, chopped
1/2 cup (125 mL) chopped walnuts
Zest and juice of 2 lemons
Instruction of baklava cheesecake recipe
To make the crust:
Prepare a 9-inch springform pan by spraying it with non-stick cooking oil, then line it with parchment paper.
Working quickly, brush each sheet of phyllo dough with butter and fold it in half.
Carefully place the pasta in the pan. Repeat until pan is completely covered with phyllo dough, and about eight tablespoons of butter have been used. Then put in the refrigerator.
In the bowl of a food processor fitted with a blade, roughly crush the pistachios and walnuts. Pour in the remaining melted butter and salt and toss to combine.
Press the nut and pistachio mixture into the bottom of the phyllo-lined pan and refrigerate until the cheesecake filling is ready.
To make the cheesecake:
Preheat the oven to 325 ° F (160 ° C).
In a large bowl, beat cream cheese until tender.
Add honey. Add the eggs one at a time and mix until combined. Add the vanilla and lemon juice. Do not over mix.
Pour the cream cheese filling over the crust and spread it well.
Bake for 40 to 45 minutes. Then, remove from the oven and let cool for 1 hour.
Refrigerate for 4 hours or overnight to cool completely.
To make the filling:
In a small saucepan, combine the honey, water, and orange blossom water and heat over medium-high heat. Bring to a boil and simmer for about 15 minutes until thickened.
Remove from the heat until the mixture cools (about 40 minutes). Stir in nuts and pistachios and set aside until cheesecake is ready.
To assemble the cheesecake:
Once the cheesecake has set and cooled well, remove it from the springform pan.
Garnish with walnut and pistachio garnish.
Slice and serve.
The cake will keep for up to 5 days in the refrigerator.