Cheesecake Baklava way (pistachio and honey)
- Total time
- 1 h
- servings
- 8 servings
- Dish type
- Dessert
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Prep
15 min
Cook
45 min
Total time
1 h
Ingredients
Ingredients
- 10 10 sheets of filo paste
- 140 g 140 g of melted butter
- 150 g 150 g of pistachios
- 30 g 30 g of icing sugar
- 450 g 450 g cream cheese
- 195 g 195 g sugar powder
- 15 g 15 g flour
- 3 3 eggs
- 75 g 75 g liquid cream
- 120 g 120 g water
- lemon juice (of 1/2 lemon)
- 60 g 60 g honey
- 2 c. à soupe 2 tablespoons of rose aroma
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This recipe is broken down into 14 components (béchamel, pastry, custard…). Select an allergen to see how to adapt it.
Method
- 1
Brush each sheet of filo.
- 2
Place them one by one in a circular mould.
- 3
Cut all the dough out of the mould.
- 4
Add the cut surplus to the bottom of the mould. This will bring even more crispy cheesecake.
- 5
In a bowl, pour the pistachios, 80g of melted butter and 30g of icing sugar.
- 6
Mix all by hand by mixing well.
- 7
Line the bottom of your mould with your preparation to the edges.
- 8
For cream cheese preparation, pour cream cheese, 120g of sugar powder, eggs, flour and cream into a salad bowl.
- 9
Mix with whisk.
- 10
Pour the cream cheese mixture into the mould.
- 11
Bake at 180°C for 45 minutes.
- 12
Meanwhile, prepare the syrup. In a saucepan, pour water, 75g sugar, half lemon juice and honey. Mix and cook for 10 minutes over low heat until a syrupy texture is obtained.
- 13
Out of the fire, add the rose flavour if you have any.
- 14
Brush syrup on cheesecake generously.
- 15
Sprinkle with crushed pistachios.
- 16
Let the cheesecake cool at least 1 hour or 2 hours before tasting.
Source : marmiton
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