Lebanese Baklava Cheesecake

1.Preheat your oven to 175°C (350°F).

2.In a bowl, combine the finely chopped nuts, 100g sugar, ground cinnamon, and ground cardamom. Set aside.

3.Brush a 23cm (9-inch) springform pan with melted butter. Layer 6 sheets of phyllo dough in the pan, brushing each sheet generously with melted butter before adding the next.

4.Evenly sprinkle half of the nut mixture over the phyllo layers.

5.Add 4 more phyllo sheets on top, again brushing each with melted butter.

6.Sprinkle the remaining nut mixture evenly over these layers.

7.Top with a final 6 layers of phyllo sheets, each brushed with butter.

8.Carefully cut the layered phyllo and nuts into diamond or square shapes to facilitate cutting after baking.

9.Bake the baklava base in the preheated oven for 25-30 minutes until golden and crisp. Remove from oven and set aside to cool slightly.

10.Meanwhile, prepare the cheesecake filling: In a large bowl, beat the softened cream cheese, ricotta cheese, and 150g sugar until smooth and creamy.

11.Add the eggs one at a time, beating well after each addition.

12.Mix in the vanilla extract and heavy cream until fully incorporated and smooth.

13.Pour the cheesecake mixture evenly over the warm baklava base in the springform pan.

14.Return to the oven and bake for an additional 30-35 minutes, or until the cheesecake is set but still slightly jiggly in the center.

15.While the cheesecake bakes, prepare the syrup: In a small saucepan, combine honey, rose water, lemon juice, and orange blossom water. Warm gently over low heat until combined and fragrant, about 5 minutes. Do not boil.

16.Once the cheesecake is done, remove it from the oven and immediately pour the warm syrup evenly over the top, allowing it to soak in.

17.Let the Lebanese Baklava Cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight to set completely.

18.Before serving, garnish with chopped pistachios for added texture and color.

19.Carefully remove the cheesecake from the springform pan, cut along the pre-scored lines, and serve chilled.