تشيز كيك البقلاوة

Start by preparing the syrup. Heat water (120 ml) with sugar (200 g), cinnamon stick, cardamom, and honey (30 g) over medium heat until the sugar dissolves.

Once the mixture starts boiling, add lemon zest and the juice of half a lemon.

Let the syrup boil for 7-10 minutes until it thickens slightly. You can optionally add orange blossom water.

In a bowl, beat the cream cheese with 140 g of sugar until creamy, then add the eggs one at a time, beating well after each addition.

Add the flour (15 g) and ground cardamom (½ teaspoon) and mix well until the mixture is smooth.

Start by placing two sheets of filo dough, one lengthwise and the other widthwise, and brush them with butter.

Place a layer of the walnut, sugar, and cinnamon mixture on the dough, then repeat the process in the same way (two sheets of filo dough brushed with butter) until all the ingredients are used.

Pour the cheesecake mixture over the layer of filo dough and walnuts.

Place the pan in a preheated oven at 180°C (350°F) and put a water tray on the lower rack for 40 minutes.

After removing the edges of the cheesecake pan, return it to the oven at the same temperature for another 25 minutes without the water tray.

Remove the cheesecake from the oven and pour the cold syrup over it while it is still hot. Focus on the edges to make them crispy.

Leave the cheesecake in the fridge for at least 4 hours or overnight.

Garnish with ground pistachios and dried rose petals before serving.