{"id":1093,"date":"2025-10-11T16:55:08","date_gmt":"2025-10-11T15:55:08","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=1093"},"modified":"2025-10-11T16:55:37","modified_gmt":"2025-10-11T15:55:37","slug":"badam-cheescake","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/1093","title":{"rendered":"Badam Cheescake"},"content":{"rendered":"\n

Cheesecake with crisp, buttery filo layers, a nutty base layer and a creamy cheesecake filling with flecks of rose petal (almost like Baklava). Nadiya Hussain<\/p>\n\n\n\n

(Originally from https:\/\/www.bbc.co.uk\/food\/recipes\/badam_cheesecake_52257<\/a>)<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

For the filo base and sides<\/h3>\n\n\n\n
    \n
  • 1 pack\u00a0filo pastry<\/li>\n\n\n\n
  • 100g\/3\u00bdoz unsalted\u00a0butter<\/li>\n\n\n\n
  • 1 tsp ground\u00a0cinnamon<\/li>\n\n\n\n
  • 1\u00a0orange, zest only (reserve the juice)<\/li>\n<\/ul>\n\n\n\n

    For the nutty base<\/h3>\n\n\n\n
      \n
    • 225g\/8oz\u00a0digestive biscuits<\/li>\n\n\n\n
    • 100g\/3\u00bdoz shelled\u00a0pistachios<\/li>\n\n\n\n
    • 110g\/4oz unsalted\u00a0butter, melted<\/li>\n\n\n\n
    • pinch\u00a0salt<\/li>\n<\/ul>\n\n\n\n

      For the filling<\/h3>\n\n\n\n
        \n
      • 900g\/2lb full-fat\u00a0cream cheese<\/li>\n\n\n\n
      • 200g\/7oz\u00a0caster sugar<\/li>\n\n\n\n
      • 150ml\/\u00bc pint\u00a0soured cream<\/li>\n\n\n\n
      • 3 tbsp\u00a0plain flour<\/li>\n\n\n\n
      • 3 medium free-range\u00a0eggs<\/li>\n\n\n\n
      • 1 organic rose, petals removed<\/li>\n\n\n\n
      • \u00bd tsp rose extract<\/li>\n\n\n\n
      • 100g\/3\u00bdoz\u00a0pistachios, roughly chopped<\/li>\n<\/ul>\n\n\n\n

        For the syrup<\/h3>\n\n\n\n
          \n
        • 1\u00a0orange, juice only<\/li>\n\n\n\n
        • 3\u00a0cardamom\u00a0pods, crushed<\/li>\n\n\n\n
        • 100g\/3\u00bdoz\u00a0caster sugar<\/li>\n<\/ul>\n\n\n\n

          Method<\/h2>\n\n\n\n
            \n
          1. Start by preheating the oven to 180C\/160C Fan\/Gas 4. Cut the readymade filo sheets in half (to make squares).<\/li>\n\n\n\n
          2. Put the butter, cinnamon and orange zest in a pan and heat until melted and mixed well. Brush the inside of a 20cm\/8in deep loose-bottomed cake tin with the flavoured butter.<\/li>\n\n\n\n
          3. Lay a sheet of the filo in the tin and brush it all over with the butter. Add another sheet of filo, moving clockwise around the tin as you lay the sheets so that you cover all the sides, again brushing with butter. Repeat this until the base and sides are completely covered with buttered filo.<\/li>\n\n\n\n
          4. To make the nutty base, put the biscuits and pistachios in a food processor and blend to a fine, even crumb. Tip into a bowl, pour in the melted butter, add the salt and mix until you have the texture of wet sand. Tip into the prepared tin and using the back of a spoon, press into an even layer. Bake for 25 minutes, then remove from the oven and set aside.<\/li>\n\n\n\n
          5. Lower the oven temperature to 140C\/120C Fan\/Gas 1.<\/li>\n\n\n\n
          6. To make the filling, put the cream cheese and caster sugar in a bowl and mix. Add the soured cream, plain flour and eggs and mix to combine. Sprinkle in the rose petals and rose extract and mix well.<\/li>\n\n\n\n
          7. Pour onto the biscuity filo base and smooth the top. Tap the tin sharply on the worktop to remove any air pockets. Top with the chopped pistachios and bake for 1\u20131\u00bd hours, or until the filling is set but still wobbles in the middle.<\/li>\n\n\n\n
          8. Once cooked, leave the oven door ajar so that the oven cools down slowly. Leave the cheesecake in the oven until cold.<\/li>\n\n\n\n
          9. To make the syrup, put the orange juice in a saucepan with enough water to make 100ml\/3\u00bdfl oz liquid. Add the crushed cardamom pods and caster sugar. Mix it all together and then put over a high heat. As soon as the mixture boils, turn the heat down and continue to heat to allow the volume of liquid to reduce to half and form a thicker syrup.<\/li>\n\n\n\n
          10. Take the cheesecake out of the cold oven and drizzle the syrup around the edges into the layers of filo and on top of the nuts. Refrigerate for a minimum of 4 hours before devouring. Serve with some extra rose syrup and pouring cream, if you like.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

            Cheesecake with crisp, buttery filo layers, a nutty base layer and a creamy cheesecake filling with flecks of rose petal (almost like Baklava). Nadiya Hussain<\/p>\n","protected":false},"author":2,"featured_media":1095,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[8,73,75,12,223],"class_list":["post-1093","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-baking","tag-cake","tag-cheesecake","tag-dessert","tag-pistachio"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/1093","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=1093"}],"version-history":[{"count":1,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/1093\/revisions"}],"predecessor-version":[{"id":1094,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/1093\/revisions\/1094"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/1095"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=1093"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=1093"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=1093"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}