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
100 g unsalted butter, melted, plus extra to grease
250 g shortbread biscuits
50 g pistachio kernels
3 cardamom pods
500 g mascarpone, at room temperature
125 g icing sugar, sifted
1 Tbsp. runny honey
2 Tbsp. orange blossom water, we used Nielsen Massey
300 ml double cream
For the baklava topping
50 g pistachio kernels, finely chopped
50 g blanched almonds, finely chopped
1 tsp. ground cinnamon
100 g runny honey
2 Tbsp. caster sugar
1 Tbsp. rosewater
Red/pink food colouring, optional
2 filo pastry sheets, we used Jus-Rol
25 g 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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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
