This cheesecake came top in the JC’s recent cheesecake tasting. The cream cheese party was mild and smooth — perfectly contrasted with the crunchy layers of honeyed nuts and crisp filo. Anne Iarchy writes: If you’re a lover of baklava and cheese cake, this cake is for you.
I like to use Polish cream cheese as opposed to Philadelphia as it’s slightly smoother. You can adapt the sweetness of the cake by adding the full amount or slightly less of the simple sugar. The rose petals do add that special flavour as well as colour.
Ingredients: For the sugar syrup: 120ml water 120g caster or granulated sugar For the cake: 10 sheets of filo pastry 120g unsalted butter, melted 150g crushed pistachio kernels 12g caster sugar 500g cream cheese 200g caster sugar 4 medium eggs 225g double cream 1 tbsp vanilla 25g flour Handful of rose petals You will need a 20cm (8”) spring form tin.
