PREP: 1 HOUR COOK: 1 HOUR SERVES: 24
INGREDIENTS
ORANGE BLOSSOM
HONEY SYRUP
100g caster sugar
150ml water
125g honey
1 cinnamon stick
20g orange blossom water
FILLING
500g cream cheese, softened
175g caster sugar
250g sour cream
3 eggs, lightly beaten
75g walnuts, toasted and finely
chopped
75g blanched almonds, toasted and
finely chopped
9 sheets filo pastry
75g butter, melted
METHOD
ORANGE BLOSSOM HONEY SYRUP
1. For the Orange Blossom Honey Syrup: Place all
ingredients except orange blossom water in a small
saucepan and stir over medium heat until sugar has
dissolved
2. Simmer for 15-20 minutes or until syrup has reduced
and thickened. Discard cinnamon stick and stir in
orange blossom water. Cool
FILLING
1. Beat cream cheese with an electric mixer (paddle
attachment) on low speed until just smooth. Add
sugar and beat until combined. Add sour cream, eggs
and mix until just combined. Set aside
2. Mix 90ml of honey syrup with the walnuts and
almonds to combine. Set aside
3. Layer 5 sheets of filo pastry on top of each other,
brushing well between each layer with butter. Ease
pastry into the base and sides of a buttered and lined
20cm x 30cm slab pan; trimming as required
4. Pour in half of the cheesecake batter and spoon over
the half the syrup nuts; repeat again. Swirl with a
butter knife to roughly mix
5. Make 2 piles of 2 sheets each with remaining filo
pastry, brushing well between each layer with melted
butter
6. Cut each pile into 8 lengthwise. Scrunch the filo
pastry and place in a single layer on top of the batter
to cover
7. Bake at 160°C for 40-45 minute or until just set.
Remove from oven and drizzle with remaining syrup.
Serve warm or cold
Recipe by The Dairy Kitchen legendairy.com.au
filipino 