Pistachio blossom water cheese cake

1 serving

150 (Lurpak Baking)
1 1/2 cup Kenafa pastry
3 Tbsp. brown sugar

Filling (1):
1Tbsp blossom water
1 Tbsp. sugar
1 cup pistachio coarsely grounded 

Filling (2):
Light cream cheese 200 g
12 square cheese 
1 tsp blossom water 
2 eggs
1/2 cup sugar

Plain sugar syrup:
1 cup water
2 cups sugar
1/4 tsp blossom water
2-3 drops of lemon juice

Pistachio blossom water cheese cake


Melt (Lurpak Baking) , ground Kenafa pastry until fine ,mix well with brown sugar then add melted (Lurpak Baking) coat it well.
Press it down well in cheese cake tin and up the sides.

Filling (1):
Mix all ingredient by hand.

Filling (2):
Mix all ingredients together.

Add filling (1) and spread it well, then add filling (2) spread it well.
Rap cheesecake tin with foil paper, then put it in a larger baking tin filled half way with boiling water.
Preheat oven, bake first 15 min at 170
Then lower it to 130 and bake for 55 min.
When it's ready turn off the oven, remove foil paper and water, return cheese cake to the oven and leave the door open until the cheese cake reaches room temperature.
Sprinkle with pistachio, serve syrup on the side.

For the syrup:
Mix all ingredients together except blossom water and lemon drops, mix well, then heat it until it boils, add blossom water and lemon drops
Drizzle sugar syrup on each piece when served

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