Date and Orange Blossom Baklava Cheesecake

1Preparation Preheat the oven to 350°F (175°C).

2Baklava Crust Prepare the Baklava Crust: In a bowl, combine the chopped pistachios, walnuts, and orange blossom water (1 tbsp). Brush a 9-inch springform pan with melted butter. Lay one sheet of filo pastry in the pan and brush with melted butter. Repeat with 8 more sheets, alternating with butter and nut mixture, allowing the edges to hang over the sides of the pan. Trim the excess filo pastry.

3Baklava Crust Bake the crust for 10 minutes or until golden brown. Remove from the oven and drizzle honey (½ cup) over the hot crust. Allow to cool completely.

4Cheesecake Filling Prepare the Cheesecake Filling: In a large bowl, beat the cream cheese (24 oz) and granulated sugar (¾ cup) until smooth. Add the vanilla extract (1 tsp), eggs (3 large), sour cream (¼ cup), heavy cream (¼ cup), date paste (¼ cup), and orange blossom water (2 tbsp). Mix until well combined. Pour the filling over the cooled baklava crust.

5Cheesecake Filling Bake the cheesecake for 45-50 minutes or until the center is just set. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar. Refrigerate for at least 4 hours or overnight to chill.

6Date Compote Prepare the Date Compote: In a saucepan, combine the chopped dates, water, orange juice, granulated sugar (¾ cup), orange zest, cinnamon, and nutmeg. Simmer over medium heat, stirring occasionally, until the dates soften and the mixture thickens slightly. Remove from heat and let it cool.

7Assemble the Cheesecake Assemble the Cheesecake: Spread the cooled date compote over the chilled cheesecake. Drizzle with additional honey (½ cup) and garnish with whole dates and orange blossom (1 tbsp) petals. Serve with a dollop of whipped cream, if desired.