Directions

• Prepare the Oven and Filo Pastry
  1. Preheat the oven to 180°C (350°F).
  2. Thaw the filo sheets for about 1 hour before starting to prepare the cake.
• Prepare the Nuts
  1. Crush or blend the pistachios and green walnuts. Set aside.
• Prepare the Cheesecake Base
  1. Crush or blend the digestive biscuits.
  2. Mix the crushed biscuits with 1/2 cup melted butter and 1/2 tsp cinnamon powder until well combined.
• Prepare the Cheesecake Filling
  1. In a separate bowl, blend together cream cheese, 3 eggs, 1/2 cup icing sugar, 1 tbsp lemon juice, and 1/2 tsp cinnamon powder.
  2. Mix well using a hand whisk or electric beater until smooth and creamy.
• Prepare the Filo Pastry for the Base
  1. Using the cake tin base, cut out round filo sheets to fit the bottom of the cake tin (approximately 20 sheets).
  2. Cover the filo sheets with a towel to prevent them from drying out while working.
• Layer the Filo Pastry
  1. In the cake tin, use the remaining filo sheets to form the first base.
  2. Start by covering the edges of the tin, followed by the base, using 5 to 6 layers of filo sheets on each side for a firm base.
  3. Brush each layer with melted butter or ghee to keep it moist and crispy.
• Add the Biscuit Mix
  1. Press the biscuit mix firmly into the base of the filo pastry, creating an even layer.
• Layer the Cheesecake Filling
  1. Pour the cheesecake filling onto the biscuit base.
• Layer the Filo and Nuts
  1. Begin layering the round filo sheets over the cheesecake, placing 2 sheets at a time, brushing with butter, and sprinkling a layer of ground nuts.
  2. Repeat this layering process until you reach the top of the cake tin, using around 10 to 12 filo sheets (you’ll have about 4 to 5 layers max).
• Bake the Cheesecake
  1. Place the cake in the oven and bake at 160°C (320°F) for 45 to 50 minutes, or until the top is golden brown.
• Prepare the Syrup
  While the cake is baking, prepare the syrup:
  1. Heat 1 cup of water and 1 1/2 cups of sugar on medium heat.
  2. Once the sugar dissolves, add 1 tbsp rose water, 1 tbsp lemon juice, and saffron strands (optional).
  3. Stir well and bring to a gentle simmer for a few minutes. Remove from heat and set aside to cool.
• Cool the Cake
  1. Once the cheesecake has finished baking, remove it from the oven and let it cool completely.
• Add the Syrup
  1. Once the cake is cooled, pour the prepared syrup evenly over the cheesecake.
• Garnish and Serve
  1. Garnish with dried rose petals before serving.