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Cal/Serv:
657
Makes:
12
servings
Prep Time:
0
hours
35
mins
Cook Time:
0
hours
10
mins
Total Time:
0
hours
45
mins
For the cheesecake
g
unsalted butter, melted, plus extra to grease
g
shortbread biscuits
g
mascarpone, at room temperature
g
icing sugar, sifted
tbsp.
orange blossom water, we used Nielsen Massey
For the baklava topping
g
pistachio kernels, finely chopped
g
blanched almonds, finely chopped
Red/pink food colouring, optional
filo pastry sheets, we used Jus-Rol
g
unsalted butter, melted
To decorate, optional
Crystallised rose petal pieces
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- For the cheesecake, lightly grease and line the base and sides of a 20.5cm round springform tin with baking parchment (see GH Tips). In a food processor, whizz the shortbread, pistachios and cardamom seeds (discard husks) until finely crushed. Add 50g melted butter and pulse to combine.
- Empty into the lined tin and press firmly to level with the back of a spoon. Chill until needed.
- In a large bowl, using a handheld electric whisk, beat the mascarpone, icing sugar, honey, orange blossom water and remaining 50g melted butter until smooth. In a separate bowl, whip the cream until it just holds its shape. Using a large metal spoon, fold the cream into the mascarpone mixture until just combined.
- Scrape into the tin and spread to level. Cover loosely and chill for least 6hr, ideally overnight.
- For the baklava topping, in a medium bowl mix the chopped pistachios and almonds. Set aside 2tbsp of the nuts for garnish. Mix the cinnamon into the remaining nuts.
- In a small pan, heat the honey, sugar and rosewater over low heat, stirring until the sugar dissolves. Remove from heat and mix 21/2tbsp of the honey syrup into the nut bowl. If you like, stir a drop of food colouring into the remaining syrup to dye it pink. Set aside.
- Preheat oven to 200°C (180°C fan) mark 6. Lay the filo side by side and brush the top of each sheet with melted butter. Slice each sheet into 8 and spoon the sticky nut mixture into the centre of each piece. Working 1 piece at a time, lift the corners and loosely scrunch so the pastry stands upright. Repeat with remaining pieces.
- Arrange on a baking tray and bake for 5-8min, until pastry is golden. Cool completely.
- To serve, transfer the cheesecake to a cakestand or plate. Arrange the baklava pastries on top. If needed, mix a few drops of water into the honey syrup to loosen, then drizzle most of it over the cheesecake. Scatter over the reserved nuts and crystallised rose petal pieces and gold leaf, if using. Serve with remaining syrup
Per serving:
- Calories: 657
- Protein: 7g
- Total fat: 52g
- Saturates: 29g
- Carbs: 39g
- Total sugars: 27g
- Fibre: 1g
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