Prize winning baklava cheesecake - The Jewish Chronicle - The Jewish Chronicle

Ingredients

• For the sugar syrup:
• 120ml water
• 120g caster or granulated sugar
• For the cake:
• 10 sheets of filo pastry
• 120g unsalted butter, melted
• 150g crushed pistachio kernels
• 12g caster sugar
• 500g cream cheese
• 200g caster sugar
• 4 medium eggs
• 225g double cream
• 1 tbsp vanilla
• 25g flour
• Handful of rose petals
• You will need a 20cm (8”) spring form tin