Ingredients
Crust
8 sheets Phyllo pastry
1 cup (100g) pistachio
3 tbsp (45g) Butter, melted
60g powdered sugar
Cheesecake
400g cream cheese
200 ml heavy cream
1 large egg
135g sugar
25g all purposs flour
1 tsp vanilla sugar
Syrup
3/4 cup water
3/4 cup sugar
1 tsp lemon juiceGrease the mold with butter. Grease all parts of the baklava phyllo and place them in order to hang from the edges. (Cut off the parts protruding from the mold with scissors)
Put in the oven preheated to 200 degrees, hold for 3-4 minutes until the edges are lightly browned.
For the pistachio mortar: Mix the pistachio (you can use whole walnuts or mixed if you wish) with powdered sugar. Add the melted butter and mix well, spread it on the dough that comes out of the oven and press it.
Sherbet: Boil water and sugar, lower the heat and cook for another 10 minutes. Add 1-2 drops of lemon and set aside.
For the Cheesecake: Beat the labneh and sugar with a wire whisk. Add the cream, sift the flour and vanilla and mix well. Finally, add the egg, pour it over the peanuts and bake on the lower shelf in the oven at 160 degrees. (It took an hour, if the edges are fixed, the middle is shaking very slightly, it's okay.) Let it stay in it for 15 minutes, then break it up and wait for a while.
Take it out, when it comes to room temperature, put it in the closet. Garnish with pistachios and syrup and serve. Enjoy your meal.
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