Baklava Cheesecake

We grease the cheesecake pan with ghee.

We place 5 layers of baklava dough into the pan, brushing each layer generously with ghee. We fold the dough to cover the sides of the pan.

In a bowl, mix the pistachios, 2 tablespoons of sugar and ghee until smooth.

We spread the pistachio mixture evenly over the baklava layers.

We add a layer of qishta (clotted cream) on top of the pistachios, spreading it gently to cover the entire surface.

In another bowl, we beat the cream cheese using an electric mixer until smooth.

Add the liquid mastic, 3 tablespoons of powdered sugar, and blossom water, and continue whisking until the mixture is incorporated

We gradually add the eggs, followed by the flour and liquid cream, and beat the mixture until it becomes smooth and well blended.

We pour the cheese mixture over the qishta layer in the cheesecake pan.

We place the cheesecake in a preheated oven at 190°C (375°F) and bake for 50 minutes until fully cooked.

We remove the cheesecake from the oven and let it cool completely at room temperature, then chill it in the refrigerator for a few hours before serving.

Tips: All ingredients should be at room temperature for best results.

Be sure to brush every layer of baklava dough with ghee for a crispy texture.

Thorough mixing of the cheese ensures a smooth, lump-free filling.

You may garnish with ground pistachios, sugar syrup, or honey when serving.

Let the cheesecake cool fully before slicing to keep its shape firm and clean.