1/2 c caster sugar
2/3 c water
1/2 c honey
1 cinnamon stick
80g butter, melted
500g (2 x 250g Philadelphia) Cream Cheese
1/2 c caster Sugar
3/4 c plain yoghurt or Sour cream
1 tsp vanilla essence
Zest of one lemon
2 c roasted nuts ( almonds, walnuts and pistachio)
1/2 c of the sugar syrup
1 tbsp cinnamon
20g melted butter
5 sheets of Phyllo pastry
1/2 c melted butter
Grease and line a 20cm spring form/loose bottom tin.
Sugar Syrup –
Do this first to give it some time to develop.
Place all of the ingredients in a small saucepan and heat, stir until you can’t feel the sugar anymore.
Allow to simmer without stirring until it thickens, around 15 minutes.
Leave to cool, remove cinnamon stick, decant and store in a cupboard.
Biscuits Base –
Crush biscuits in a food processor
While the motor runs add the melted butter
Place the crumb mixture into the prepared tin and push up the sides of the tin and flatten on the bottom.
Cover and place in the fridge.
Nut Mixture –
Roast the nuts if they need it, takes about 10 minutes on a baking sheet at 180. Allow to cool.
Grind nuts so there is some coarseness left.
Mix ground nuts with cinnamon, sugar and melted butter.
Pour 1/2 c of the sugar syrup over the nuts and give them a stir.
Hide from yourself in a locked box!
Heat oven to 160
Beat room temperature cream cheese with sugar.
Add eggs, vanilla, yoghurt/sour cream , lemon zest and mix until until fluffy.
Put half of the filling onto the biscuit base, cover this with 1/2 nut mix.
Top with the remaining filling.
Make a 20cm circle out of greaseproof paper.
Cut 10 circles out of the pastry (fold sheets in half)
Brush 1 sheet with butter, place on top the filling.
Do this with 4 more sheets.
Sprinkle remaining nut mixture over the 5 pastry sheets.
Top with remaining pastry, brushed with butter.
Score lines going from just inside the edge to just before the centre, I managed eight.
Tip the remaining syrup slowly over the top of the cheesecake.
Bake for 1 – 1 hour 15 , until pastry is brown and the filling doesn’t wobble.
Allow to cool in the tin.
Refrigerate, remove from the fridge about 20 minutes before serving.
I kept the cheesecake in the tin until just before serving, it was easy to remove from the tin and I sliced using the Phyllo Pastry cuts as a guide.