This amazing baklava cheesecake features a crispy phyllo crust and a deliciously creamy cheesecake.

This amazing baklava cheesecake features a crispy phyllo crust and a deliciously creamy cheesecake. This is a must-try recipe for baklava and cheesecake lovers.

For the syrup

• 2 Cups Sugar

• 1 Cup Water

• 1 tbsp Orange Blossom Water

For the filling

• 3 blocks of cream cheese room temperature ( 250 grams each)

• 3/4 Cup sour cream

• 1/2 Cup of sugar

• 1/3 Cup cornstarch

• 3 eggs

• 1/2 tsp vanilla

The base Ingredients

• 1/4 Cup sugar syrup

• 1 tablespoon orange blossom water

• 2 Cups pistachios ( crushed )

• 1 pack phyllo dough 16 oz

• 1 1/2 cup unsalted butter melted

Directions:

• In a small saucepan over medium heat, heat the sugar and water, and cook until the sugar has melted and the liquid has thickened slightly - about 5-6 minutes. Remove from the heat add orange blossom water and Allow to cool.

• Prepare the filling: in a large bowl, mix the room temperature cream cheese, cream and sugar. Blend until smooth. Add the starch and eggs (one at a time), stir well after each, finally add the vanilla.

• Preheat the oven to 325 degrees.

• Spread a layer of phyllo dough on a clean surface, cutting phyllo into three strips. Brush with the melted butter. Place two wide strips of baking paper crosswise in 9 inch pan.

• Allow the dough sheets to overhang the 9 inch pan. Add 8 more sheets to each pan with melted butter brushed over each sheet.

• Mix the crushed pistachios with some of the syrup and orange blossom water. Sprinkle pistachios over phyllo. Arrange the crusts tightly to the bottom edge.

• When your base is ready, pour the filling inside and level.

• Bake in the middle of the oven, Bake for about 60 - 70 minutes, checking towards the end of baking - the surface should be phyllo is golden brown. If, for some reason, it was browning too much on the top, feel free to cover it with aluminum foil towards the end of the baking time.

• Remove from the oven, wait 2 minutes then pour the syrup over the cheesecake focusing mostly on the sides rather than the exposed center of the cheesecake.

• Let it sit 5-10 mins then release the dessert from the pan. Refrigerate for at least 4 hours or overnight. Cool completely before serving, preferably overnight. Garnish with crushed pistachios and dried rose buds.

Note:

• A cheesecake is done when the center just barely jiggles. Since this can be difficult to judge with the phyllo covering it. Cheesecake is ready to come out of the oven when the internal temperature reaches 155 degrees. Insert the thermometer into the center of the cake.

• If, for some reason, it was browning too much on the top, feel free to cover it with aluminum foil towards the end of the baking time.

• Specifically, sour cream cheesecakes will jiggle a little more. This is because we are looking for a slightly gooier center once cooled.