Description
This delicious cheesecake features layers of crispy filo pastry, a creamy filling, and a fragrant rosewater syrup.
Ingredients
Scale
- 1 pack (250g or 10 sheets) Filo pastry, store-bought
- 50 g (¼ cup) Unsalted butter, melted but not hot
- 140 g (1¼ cups) Roasted walnuts, whole then pulse blended
- 450 g (2 cups) Cream cheese, full-fat, room temperature
- 100 g (½ cup) Granulated sugar
- 15 g (2 tbsp) All-purpose flour, sieved
- 3 Eggs, at room temperature
- 75 g (⅓ cup) Heavy cream, at least 36% fat, room temperature
- 120 g (½ cup) Water
- 70 g (⅓ cup) Granulated sugar
- 50 g (¼ cup) Honey
- Juice of ½ lemon
- Zest of ½ lemon, peeled into 2–3 pieces
- 1 medium cinnamon stick
- 1 tbsp 100% natural rosewater
- 1 tbsp Dried rose petals
- 2 tbsp Pistachio nuts, chopped
Instructions
- Preheat the oven to 200°C (392°F) without fan. Spread walnuts on an oven tray and roast for 5-10 minutes until fragrant but not burnt. Remove from oven.
- Reduce oven temperature to 180°C (356°F) without fan. Pulse the roasted walnuts in a food processor into tiny pieces, avoiding a flour-like texture. Alternatively, chop finely by hand.
- In a large bowl, use an electric hand whisk to cream together the room-temperature cream cheese and granulated sugar for 1-2 minutes until fluffy. Mix in the sieved flour. Add the eggs one at a time, followed by the heavy cream, mixing gently until just combined. Do not over-mix.
- Melt the butter in the microwave and set aside. Unwrap the filo sheets and place them between two very lightly damp tea towels to prevent drying out.
- Generously butter the bottom and sides of a springform pan. Lay 2 sheets of filo in the pan, brush with melted butter, and sprinkle with chopped walnuts. Repeat this layering four times (total 8 sheets and walnuts layered).
- Place 2 more sheets of filo pastry on top, then pour the cream cheese filling evenly over the filo layers. Trim filo edges with scissors to be level with the pan rim.
- Bake for 45 minutes at 180°C (356°F), then gently remove the sides of the springform pan and continue baking for another 25 minutes to allow the filo on the sides to become golden brown. Adjust baking time if needed. If browning too fast, cover with foil.
- In a saucepan, combine water, sugar, honey, lemon juice, lemon zest, and cinnamon stick. Bring to a boil and simmer for 5-10 minutes until slightly thickened to syrup consistency. Remove from heat, strain out lemon zest and cinnamon stick, then stir in rosewater.
- Pour the warm syrup evenly over the hot cheesecake, focusing on the filo edges with less in the center. Let the cheesecake cool to room temperature, then chill in the refrigerator for at least 2 hours to set.
- Garnish with chopped pistachios and dried rose petals if desired. Serve fresh or store refrigerated for 2-3 days.
Notes
- This cheesecake is best served chilled.
- Ensure the filo pastry is properly covered to prevent it from drying out during assembly.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg