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"This baklava cheesecake recipe is one of the most surprising combinations ever and works so well that I might just admit that this is the most delicious cheesecake I have ever made! Taking classic baklava one step further, this is a must-try recipe for baklava and cheesecake lovers. Lighter than traditional baklava, in the meantime more exciting flavor profile than traditional cheesecake, the best of both! You will be pleased to know that making this baklava cheesecake is super easy too, it comes together really quickly and a perfect cheesecake recipe even if you are a beginner in the kitchen."
- 250 grams Filo pastry, 1 pack of store bough filo (10 sheets)
- 50 grams Unsalted butter, melted
- 140 grams Walnuts, roast whole walnut then pulse blend
- 450 grams Cream cheese
- 120 grams Granulated sugar
- 15 grams All purpose flour
- 3 Eggs at room temperature
- 75 grams Heavy cream
- 118 grams Water
- 70 grams Granulated sugar
- 50 grams Honey
- cup Juice of 1/2 lemon
- Zest of the ½ lemon. Do not grate, it should be in 2-3 pieces so that you can take them out from the syrup later
- 1 Cinnamon stick
- 1 tablespoon Rose water
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