Cheesecake Baklava way (pistachio and honey)

Ingredients

For 8 servings

• •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

Method

1. 1.Brush each sheet of filo.
2. 2.Place them one by one in a circular mould.
3. 3.Cut all the dough out of the mould.
4. 4.Add the cut surplus to the bottom of the mould. This will bring even more crispy cheesecake.
5. 5.In a bowl, pour the pistachios, 80g of melted butter and 30g of icing sugar.
6. 6.Mix all by hand by mixing well.
7. 7.Line the bottom of your mould with your preparation to the edges.
8. 8.For cream cheese preparation, pour cream cheese, 120g of sugar powder, eggs, flour and cream into a salad bowl.
9. 9.Mix with whisk.
10. 10.Pour the cream cheese mixture into the mould.
11. 11.Bake at 180°C for 45 minutes.
12. 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. 13.Out of the fire, add the rose flavour if you have any.
14. 14.Brush syrup on cheesecake generously.
15. 15.Sprinkle with crushed pistachios.
16. 16.Let the cheesecake cool at least 1 hour or 2 hours before tasting.