Baklava Cheesecake

1: Roast walnuts for 5 minutes and roughly chop. Add cinnamon and set aside.

2: In a bowl, cream together cream cheese and sugar well until smooth.

3: Add the remaining ingredients and mix for 30 seconds until just combined.

4: For the base, place 2 layers of filo pastry into a 20cm springform baking tin, brush generously with butter.

5: Evenly top with 3 spoonfuls of walnut mixture. Repeat for an additional 3 times, finishing with 2 layers of pastry on top.

6: Pour in cheesecake mixture and cut off the edges of the filo pastry and brush them with the remaining butter.

7: Bake for 45 minutes at 180°.

8: Prepare the syrup by boiling all the ingredients for 10 minutes.

9: Once baked, pour the cool syrup over the cheesecake as soon as it comes out of the oven.

10: Top with pistachio and edible rose petals.

11: Place in the fridge for 1 hour before serving.