Baklava Cheesecake Slices

First the syrup should be prepared. To do this, put all the ingredients in a small pot, first bring to the boil over high heat, then simmer on low for about 15 minutes. Then put it in a bowl and let it cool down well.

Set the oven to 180°C fan oven.

For the cheesecake mixture, mix the labne with sugar using a mixer until a creamy mixture is formed. Add vanilla and eggs and continue mixing. Stir honey and cinnamon into the pistachios. Melt the butter in a saucepan.

Now it's time to layer. Take a medium-sized baking dish and line it with baking paper. Take one Yufka slice one after the other and place it in the mold and spread it with the melted butter. Repeat this process about ten times. Now spread the pistachios over it, add the cheesecake mixture and add another 10 layers with Yayla Yufka and butter. If necessary, remove some of the yufka from the edges of the baking dish.

Place the pan in the oven and bake for about 40 minutes, until the top layer is crispy and golden brown. Remove from the oven and pour the cooled syrup directly over it (if you like it less sweet, don't use all the syrup).

Now let the baklava cheesecake cool down to room temperature and put it in the fridge for at least 3-4 hours.