Baklava Rose Cheesecake
Servings 1 9 inch cake
Equipment
- 9 in springform cake pan
- food processor
- hand mixer
Ingredients
Baklava Crust
- 1/2 cup butter
- 1 tbsp honey
- 1 package 9” x 14” Phyllo Sheets (about 18 sheets)
- 1 cup pistachios
- 1/4 cup sugar
- 1 tsp rose water
Rose Cheesecake Filling
- 1 tbsp rose water
- 3/4 cup white chocolate melting wafers
- 1 oz package cream cheese room temperature
- 1/3 cup plain greek yogurt
- pink food coloring
Topping
- 1 tbsp honey
- 2 tbsp chopped pistachio
- dried rose petals
Instructions
Baklava Crust
- Preheat oven to 325 F.
- Combine pistachios, sugar, and rose water in food process and pulse until grainy mixture (not paste).
- Melt stick of butter with honey.
- Brush cake pan with butter and then place one phyllo sheet.
- Brush phyllo sheet with butter and place another sheet. Repeat until half of the sheets remain.
- Evenly spread the nut mixture and then brush with butter.
- Place another phyllo sheet, and alternate with butter for the remainder of the sheets.
- Use a fork to poke holes through the crust to let out air during baking.
- Bake at 350 F for 20-22 minutes until golden brown.
Rose Cheesecake Filling
- Melt the white chocolate wafers with rose water in the microwave at 30 second increments until well combined.
- Combine cream cheese, yogurt, and white chocolate into mixing bowl and use a hand mixer to whip for 5 minutes.
- Add pink food coloring and mix for another 2 minutes.
- Once the Baklava Crust has cooled, pour the rose cheesecake filling.
- Let the cheesecake set overnight and then garnish with chopped pistachios and rose petals.
- Enjoy!