Sort ingredients
finding.patrick
QR Code
Listen
Pdf
Cream the creamcheese with the creme fraiche by hand with a whisk and add the sugar. Then add the eggs with the vanilla extract and mix will till no more lumpy.
In a 22 cm spring form, layer a sheet of filo pastry, brush with butter before adding another layer.
Did 4-6 layers of filo sheets for each layer of baklava filling.
Did 3 layers of each in the bottom before adding the cheesecake mixture, and 3 layers on top.
After repeating this 3 times, I added the creamcheese mixture and then did the same for the top layer.
Trim the edges with scissors and brush them with butter again.
Bake at 165°C / 320°F (fan) at least 1 hour and 30 minutes.
Let it cool down in the oven for 20 min. after turning the heat down and then completely on the countertop.
Set in the fridge overnight and then add the sirup.
Make the simple sirup by combining 230 ml & of water, 5-10 ml of rose water with 250 g sugar, one slice of lemon & a pinch of cinnamon, bring it to a boil, lower the heat to minimum and let it simmer until it thickens a bit (10-12 min).
Decorate!