The creamiest, flakiest BAKLAVA CHEESECAKE you'll ever make │ Eid dessert ideas

RECIPE: https://cakesbymk.com/recipe/decadent...
SHOP: https://www.amazon.com/shop/cakesbymk

If you’re looking for a showstopping dessert, this baklava cheesecake IS IT! From the creamy New York style cheesecake filling, spiced nuts and crunchy filo pastry, this is the most decadent, elegant dessert you will have! Perfect for any festive occasion (including Eid!).

INGREDIENTS:

Syrup
- ½ cup (105 g) water
- ¼ cup (50 g) white granulated sugar
- ¼ cup (85 g) honey - I use the liquid type
- 1½ tbsp fresh lemon juice
- 1 cinnamon stick

Cheesecake
- 1½ cups (180 g) pistachios
- 1¾ cups (175 g) walnuts
- 1 tsp cinnamon powder
- 1 tsp white granulated sugar - to mix with the crushed nuts
- 3¼ cups (750 g) cream cheese - room temperature
- 2½ tbsp flour - regular, all purpose
- 1 cup (200 g) white granulated sugar - for cheesecake filling
- ¾ cup (180 g) sour cream - room temperature
- 2 tsp vanilla essence/extract
- 1½ tsp fresh lemon juice
- ¼ tsp salt
- 3 large eggs - room temperature
- 10 sheets filo pastry
- ¼ cup (55 g) unsalted butter - melted
- 2 tbsp dried edible roses - optional

Place your cheesecake into the oven for 1 hour at 140°C (284°F) with the fan on (increase to 155°C (311°F) if you don't have a fan function). At the 1 hour mark, carefully remove the sides of the springform pan, turn up the temperature to 160°C (320°F) (increase to 175°C (347°F) if you don't have a fan function), and bake for a further 30 minutes, or until the filo pasty has a light golden colour. Check the cheesecake every 15 minutes to make sure it's not overbrowning.

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BAKING ESSENTIALS:
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NICE-TO-HAVE:
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CAKE DECORATING ESSENTIALS:
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