Give this impressive showstopper of a cheesecake recipe a go for any special occasion.
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Yields:
12 serving(s)
Prep Time:
35 mins
Cook Time:
10 mins
Total Time:
45 mins
Cal/Serv:
657
Ingredients
For the cheesecake
100g
unsalted butter, melted, plus extra to grease
250g
shortbread biscuits
50g
pistachio kernels
3
cardamom pods
500g
mascarpone, at room temperature
125g
icing sugar, sifted
1Tbsp.
runny honey
2Tbsp.
orange blossom water, we used Nielsen Massey
300ml
double cream
For the baklava topping
50g
pistachio kernels, finely chopped
50g
blanched almonds, finely chopped
1tsp.
ground cinnamon
100g
runny honey
2Tbsp.
caster sugar
1Tbsp.
rosewater
Red/pink food colouring, optional
2
filo pastry sheets, we used Jus-Rol
25g
unsalted butter, melted
To decorate, optional
Crystallised rose petal pieces
Gold leaf
Directions
Step 1For the cheesecake, lightly grease and line the base and sides of a 20.5cm round springform tin with baking parchment (see GH Tips). In a food processor, whizz the shortbread, pistachios and cardamom seeds (discard husks) until finely crushed. Add 50g melted butter and pulse to combine.
Step 2Empty into the lined tin and press firmly to level with the back of a spoon. Chill until needed.
Step 3In a large bowl, using a handheld electric whisk, beat the mascarpone, icing sugar, honey, orange blossom water and remaining 50g melted butter until smooth. In a separate bowl, whip the cream until it just holds its shape. Using a large metal spoon, fold the cream into the mascarpone mixture until just combined.
Step 4Scrape into the tin and spread to level. Cover loosely and chill for least 6hr, ideally overnight.
Step 5For the baklava topping, in a medium bowl mix the chopped pistachios and almonds. Set aside 2tbsp of the nuts for garnish. Mix the cinnamon into the remaining nuts.
Step 6In a small pan, heat the honey, sugar and rosewater over low heat, stirring until the sugar dissolves. Remove from heat and mix 21/2tbsp of the honey syrup into the nut bowl. If you like, stir a drop of food colouring into the remaining syrup to dye it pink. Set aside.
Step 7Preheat oven to 200°C (180°C fan) mark 6. Lay the filo side by side and brush the top of each sheet with melted butter. Slice each sheet into 8 and spoon the sticky nut mixture into the centre of each piece. Working 1 piece at a time, lift the corners and loosely scrunch so the pastry stands upright. Repeat with remaining pieces.
Step 8Arrange on a baking tray and bake for 5-8min, until pastry is golden. Cool completely.
Step 9To serve, transfer the cheesecake to a cakestand or plate. Arrange the baklava pastries on top. If needed, mix a few drops of water into the honey syrup to loosen, then drizzle most of it over the cheesecake. Scatter over the reserved nuts and crystallised rose petal pieces and gold leaf, if using. Serve with remaining syrup
Per serving:
Calories: 657
Protein: 7g
Total fat: 52g
Saturates: 29g
Carbs: 39g
Total sugars: 27g
Fibre: 1g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
