Cheesecake Filling
* 2 3/4 c Cream Cheese
* 1 cup Sugar
* 2 Eggs
* 1/3 c Greek yogurt
* 1/3 c flour
* 1 tsp Vanilla
* 1 tsp Rose water
* 1 tsp lemon juice
Cheesecake Crust
* 10 sheets #Phyllo
* 1/4 c Pecans or Walnuts
* 1 c #Pistachios
* 4 tbsp Butter
Syrup
* 2/3 c Water
* 1/4 c Sugar
* 1/4 c Honey
* Juice of 1/2 lemon
* 1 Cinnamon stick
* 1.5 tsp Rose water
Instructions
* Preheat oven to 320F. Lightly grease an 8” springform cake tin.
Cheesecake Filling
* In a bowl, combine the softened cream cheese with sugar.
* Then add in eggs & yogurt.
* Mix in flour, vanilla extract, rose water & lemon juice.
Cheesecake Crust
* Dry roast chopped pecans & pistachios until fragrant. Add 2 Tbsp butter & a dash of cinnamon.
* Take them off the heat & cool.
* Carefully place one sheet of phyllo in the pan. Add another one on top. Let the pastry hang over the edges of the pan.
* Brush liberally with the butter. Sprinkle 1/4 of the chopped nuts evenly on top.
* Cover the nuts with 2 sheets of phyllo. Brush with butter. Sprinkle another fourth of the nuts on top. Repeat this process 2 more times.
* Cover the nuts with the remaining 2 sheets of phyllo.
* Pour the cheesecake filling onto the crust.
* Trim the overhanging pastry sheets with scissors. Leave about 1”- 2” of the crust. (I forgot this important step!)
* Bake in the preheated oven for 60-75 minutes at 320F, or until the cake is golden and has the slightest of the wobble n the center.
Syrup
* Meanwhile, boil the water with sugar, a cinnamon stick, lemon juice, & honey. Once it comes to a boil, lower the heat & let it simmer on low for about 10 minutes.
* We are looking at a syrupy consistency.
* Take out the cinnamon stick & let the syrup cool a bit. Add the rosewater.
* Very carefully remove the ring from the cake tin. Pour the syrup around the edges of the cheesecake (while it is still hot) where the baked phyllo sheets are, so they absorb it.
![](https://i.ytimg.com/vi/Lmh68K0809I/maxresdefault.jpg)