Golden Nut Cheesecake (Print Version)
# Ingredients:
→ Baklava crust
01 -
½ cup (131 g) of melted butter
02 -
9 sheets (170 g) of phyllo dough
→ Nut mix
03 -
2 tablespoons (30 g) of melted butter
04 -
¼ cup (30 g) of powdered sugar
05 -
½ cup (75 g) of walnuts
06 -
½ cup (75 g) of pistachios
→ Cheesecake filling
07 -
1 teaspoon of rose extract
08 -
1 teaspoon of vanilla extract
09 -
4 large eggs
10 -
1 tablespoon of orange zest
11 -
1 tablespoon of lemon zest
12 -
1 cup (200 g) of granulated sugar
13 -
1 cup (230 g) of sour cream
14 -
680 g of softened cream cheese
→ Sugar syrup
15 -
¼ cup (60 ml) of rosewater or a pinch of rose extract
16 -
1 tablespoon of lemon juice
17 -
¼ cup (60 ml) of water
18 -
½ cup (100 g) of granulated sugar
→ Toppings
19 -
Dried rose petals
20 -
2 tablespoons of finely chopped pistachios and walnuts
# Instructions:
01 -
Set your oven to 350°F (175°C) to preheat. Coat the inside of a 23 cm springform pan with some melted butter.
02 -
Layer the phyllo sheets inside the pan, brushing melted butter between each one. Let the edges hang a little over, then fold them in to form a crust. Coat the top sheet generously with butter, then bake for 10-12 minutes until the layers become golden and crispy. Remove and let it cool down a bit.
03 -
Toast the nuts in the oven for about 10 minutes, then crush them to a coarse texture in a food processor. In a bowl, mix the ground nuts with powdered sugar and melted butter. Spread this evenly on the baked crust.
04 -
Whisk the cream cheese, sour cream, sugar, lemon zest, and orange zest in a big bowl until smooth. Beat in the eggs one by one, ensuring each is fully mixed before adding the next. Stir in the vanilla and rose extracts. Pour this filling over the nut layer and smooth it out.
05 -
Lower the oven heat to 325°F (163°C) and bake the cheesecake for 50-60 minutes. The middle should be just set, and the edges slightly golden. Take it out and let it cool completely to room temperature.
06 -
Combine the sugar, water, lemon juice, and rosewater in a small pot. Bring it to a boil over medium heat, stirring until the sugar dissolves. Let it simmer gently for 5 minutes, then set it aside to cool a bit.
07 -
Once the cheesecake has cooled, drizzle the syrup evenly over the crispy phyllo layers, making sure it soaks in nicely.
08 -
Refrigerate the cheesecake for at least 4 hours or leave it overnight to firm up. Decorate with chopped pistachios, walnuts, and a sprinkle of dried rose petals. Release it from the pan, slice it, and enjoy.
# Notes:
01 -
Work fast with phyllo dough to keep it from drying out. Cover any unused sheets with a damp towel.
02 -
Brush plenty of butter on every layer of phyllo to ensure it turns out flaky and golden.
03 -
For the creamy filling, make sure your cream cheese is at room temperature so it blends smoothly.