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Baklava Cheesecake

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Directions

  1. Pre-heat oven to 160ºC and line an 18” springform pan with butter and parchment paper over the base. 
  2. Make the syrup; add all the ingredients in a pot and bring to a simmer.  Let cook for about 20 minutes until thick and syrup-like. Let cool completely.
  3. Mix the nuts, cinnamon, cardamom and salt with half the syrup and set aside.
  4. Meanwhile, whip the cream cheese with sugar, lemon, cornflour and vanilla. Add in the eggs, one at a time. Then fold in the greek yoghurt. 
  5. Keep the filo under a damp cloth to prevent it from drying out.
  6. Take one sheet, brush with butter and lay the sheet inside the pan, buttered-side down, pushing into the sides and allowing one end of the pastry to overhang the top edge of the springform pan. Repeat with about 8-10 more sheets of filo to cover still overhanging over the edges. 
  7. Pour half of the cheesecake batter into the pan. Arrange half of the nuts on top followed by the rest of the cheesecake mixture and the remaining nuts. 
  8. Fold over the overhanging filo to cover the cheesecake.  If needed add and extra buttered sheet to cover any openings. Brush the top with melted butter and transfer a baking sheet to bake for about 1 hour. 
  9. While the cheesecake is still warm, pour the remaining syrup over top to soak.  Garnish with chopped green pistachios and rose petals. Let cool completely in the tin.