San Sebastián Baklava Cheesecake

San Sebastián Baklava Cheesecake 

Pan: 13cm, 9cm high | overnight chilling

Cheesecake

• 300g cream cheese, room temperature

• 80ml whipping cream

• 80g sugar

• 2 eggs

• 1 tsp vanilla

• 1 tsp lemon juice

• 1 tsp cornstarch

Baklava Topping

• 30g Turkish filo pastry 

• 1 tbsp butter, melted

• 20g pistachios, chopped

Rose Honey Syrup

• 1 tbsp water

• 1 tsp honey

• ½ tsp rose water

Instructions

1. Preheat oven to 230°C. Line your springform pan with parchment paper, letting it come up the sides.

2. Beat the cream cheese and sugar together until smooth. Add the whipping cream, eggs, vanilla, lemon juice, and cornstarch and mix until fully combined and silky.

3. Pour into the lined pan and bake for 23 minutes until the top is deeply caramelised and burnished while the centre still has a wobble.

4. While the cheesecake bakes, brush the filo pastry sheets with melted butter and scrunch or layer them. Bake separately until golden and crispy.

5. Mix together the water, honey, and rose water to make the syrup.

6. Once the cheesecake is out of the oven, brush the edges with the rose honey syrup to help the toppings stick. Press on the crispy filo and chopped pistachios.

7. Leave to cool completely, then refrigerate overnight before serving.

8. Decorate with extra pistachios, crispy filo, and dried rose petals.

Nutrition (per slice, est. 6 slices): ~310 cal | 6g protein | 22g fat | 22g carbs | 0.5g fibre