Baklava vanilla cheesecake with honey and nuts – Food & Home Magazine

Ingredients

• PASTRY
• 8 sheets phyllo pastry
• 45ml (3 tbsp) butter, melted
• 50g castor sugar
• 80g pecan nuts, crushed
• 20ml (4 tsp) ground cinnamon
• FILLING
• 100g castor sugar
• 45ml (3 tbsp) cornflour
• 900g cream cheese, at room temperature
• 2 large eggs
• 125ml (½ cup) double-thick cream
• 5ml (1 tsp) vanilla extract or seeds from 1 vanilla pod
• zest of ½ an orange
• 50ml honey
• 250ml (1 cup) fresh cream, whipped, to serve
• icing sugar, for dusting
• small chocolate balls, to serve