1 cup roasted walnuts + 1 cup roasted almonds: The heart of the baklava, adding crunch and depth.
1 tsp. ground cinnamon + 1/4 tsp. salt: Spice and seasoning to enhance the nuts.
2 Tbsp. melted butter: To bind the nut mixture together.
Cheesecake Filling:
500g cream cheese (room temperature): The creamy base of our cheesecake.
1 cup granulated sugar + Pinch of salt: Sweetness with a balance.
2 tsp. vanilla extract + 1 Tbsp. lemon zest + 1 Tbsp. lemon juice: Flavor enhancers.
1 Tbsp. corn starch: For that perfect cheesecake texture.
3 large eggs (room temp.) + 250g strained Greek yogurt (or sour cream): Adds richness and ensures a smooth filling.
Topping:
1 cup shelled pistachios (unsalted), coarsely chopped: A nutty garnish.
1 cup honey + 1 Tbsp. lemon juice + Splash of rosewater: A syrup that brings sweetness and a hint of floral.
Garnish:
More honey: For drizzling.
Directions
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