Baklava Cheesecake with Rosewater

By Unicorns in the Kitchen · 240 min

Ingredients

Instructions

1. Simmer 1 cup sugar and 1 cup water over medium heat until the syrup slightly thickens, then take off the heat and let it cool.
2. Finely chop 1 cup unsalted pistachios in a food processor, or with a knife, then mix with 2 tbsp granulated sugar and 2 tsp rosewater.
3. Preheat the oven to 350°F.
4. Lay 2 phyllo sheets in a springform pan with the edges hanging over, brushing with melted butter including the edges. Turn the pan 90 degrees and repeat with 2 more sheets, brushing with butter each time, until the pan is covered with the edges hanging.
5. Spread the pistachio mixture over the phyllo in the bottom of the pan.
6. Beat the cream cheese, ricotta, 1 tbsp rosewater and 1 cup sugar on medium-low speed until combined.
7. Add the eggs and cream and mix again, then add the cornstarch and mix gently one last time.
8. Pour the batter into the pan and bake for 50 minutes, until the phyllo is golden and crisp and the center is still jiggly.
9. Rest the cheesecake for 10 minutes, then crumble the overhanging phyllo onto the edges and spoon the cooled syrup around the edges, using as much as needed.
10. Cool completely, then refrigerate for at least 8 hours or overnight.
11. Open the pan, move the cheesecake to a serving plate, top with ground pistachio and edible roses if using, then slice and serve.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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