Baklava Cheesecake

** Ingredients **

** For the cream: **
– 400 g mascarpone
– 200 g cream cheese
– 200 g sugar
– 2 eggs
– 100 g Greek yoghurt
– 50 g flour
– 1 teaspoon vanilla extract

** For the Crispy Cream: **
– 10-15 sheets of phyllo dough
– 100 g chopped hazelnuts
– 30 g chopped pistachios
– 50 g melted butter

** Syrup for: **
– 118 g water
– 50 g sugar
– 70 g honey
– juice of 1/2 lemon

** Preparation: **

1. Preheat the oven to 160°C and 20 cm’ Place in a pan. with baking paper.

2. Mix mascarpone, cream cheese and Greek yogurt in a large bowl.

3. Beat the eggs with sugar and add to the cheese mixture.

4. Add the flour and vanilla extract and place the mixture in the refrigerator.

5. Roast the chopped hazelnuts and pistachios in a little oil until fragrant and let them cool.

6. Place the phyllo dough into the prepared pan, leaving the edges out. Repeat with additional layers, covering the entire surface, and brush each section with melted butter.

7. Sprinkle a layer of dried fruit over the dough. Cover with two more sheets of phyllo, brush with oil, and sprinkle with more seeds. Repeat this process two more times and cover it with two sheets of dough.

8. Pour the cold cream mixture into the pan. Trim off the excess phyllo but leave about 1-2cm above the cream.

9. Bake for 60-75 minutes until the surface is golden brown and the filling is formed.

10. While the cheese is cooking, prepare the syrup by mixing water, sugar, honey and lemon juice in a pot. Stir until the sugar dissolves and the mixture thickens slightly.

11. After the cheesecake is baked, spread cold syrup on it and let it cool before serving.

12. Garnish with a slice of lemon before serving.