Golden Nut Cheesecake (Print Version)
# Ingredients:
→ Baklava Crust
01 -
170 g (9 sheets) of phyllo dough
02 -
131 g (½ cup) of melted butter
→ Nut Topping
03 -
75 g (½ cup) of walnuts
04 -
75 g (½ cup) of pistachios
05 -
30 g (¼ cup) of powdered sugar
06 -
30 g (2 tablespoons) of melted butter
→ Cheesecake Filling
07 -
680 g of softened cream cheese
08 -
230 g (1 cup) of heavy cream
09 -
200 g (1 cup) of granulated sugar
10 -
1 tablespoon of lemon zest
11 -
1 tablespoon of orange zest
12 -
4 large eggs
13 -
1 teaspoon of vanilla extract
14 -
1 teaspoon of rose extract
→ Sugar Syrup
15 -
100 g (½ cup) of granulated sugar
16 -
60 ml (¼ cup) of water
17 -
1 tablespoon of fresh lemon juice
18 -
60 ml (¼ cup) of rose water or ¼ teaspoon of rose extract
→ Final Touch
19 -
2 tablespoons of finely chopped pistachios and walnuts
20 -
Dried rose petals
# Instructions:
01 -
Set your oven to 175°C (350°F). Brush a 23 cm springform pan with melted butter.
02 -
Layer the phyllo dough sheets in the prepared pan, brushing each one with butter as you go. Let the edges hang over the pan, then fold them back down to form a rim. Generously butter the top sheet. Bake for 10-12 minutes or until golden and crisp, then set it aside to cool slightly.
03 -
Toast the nuts on a baking tray for 10 minutes, then grind them in a food processor to a rough texture. In a bowl, mix the chopped nuts, powdered sugar, and melted butter. Spread this mixture evenly over the baked phyllo crust.
04 -
In a big bowl, beat together cream cheese, heavy cream, sugar, lemon zest, and orange zest until smooth. Add the eggs one at a time, mixing well after each one. Stir in the vanilla and rose extracts. Pour this mixture over the nut layer and smooth it out evenly.
05 -
Turn the oven temperature down to 163°C (325°F). Bake the cheesecake for 50-60 minutes, or until the edges are lightly golden and the center is just set. Remove it from the oven and cool completely on the counter.
06 -
In a small pot, combine sugar, water, lemon juice, and rose water. Heat the mixture over medium heat until the sugar dissolves, then let it simmer for 5 minutes. Set the syrup aside to cool a bit.
07 -
Once the cheesecake is cooled completely, drizzle the sugar syrup all over the crispy phyllo layers, letting it soak in properly.
08 -
Pop the cheesecake in the fridge for a minimum of 4 hours, or overnight if possible, to let it set. Add a sprinkle of chopped nuts and rose petals before serving. Take it out of the pan, slice it up, and enjoy.
# Notes:
01 -
Work fast with phyllo dough so it doesn't dry out. Cover unused sheets with a damp cloth.
02 -
Brush every phyllo layer generously with butter for a crispy and golden result.
03 -
Make sure the cream cheese is at room temperature to avoid lumps in your filling.