150 gr. Walnuts
300 gr. Unsalted cream cheese
300 gr. Of sour cream
160 gr. Caster sugar
10 fine pastry
Products honey syrup:
100 gr. powder sugar
150 ml. water
125 ml. honey
cinnamon stick or 1 tsp of powdered cinnamon
50 gr. Hazelnuts and pistachios for sprinkling
Few cherry jelly spreads
First start with honey syrup. Stir well honey, water, sugar and cinnamon in a saucepan until it boils. Allow the syrup to boil at low temperature for 15 – 20 minutes. Set it aside to cool completely.
Bake the nuts and cut them wholesale them add 80 ml. by honey syrup and mix well.
In a large bowl, beat cream cheese, sour cream and sugar, add eggs and vanilla. I took cream cheese with walnuts inside, which was a pretty good combination!
In the tray that you will use, start arranging the puff layers and brush every one with melted butter before you add the next one.
Pour 1/2 of the cheese mixture onto the puff layers and pour the walnut mixture. On top of it pour the second half of the cheese mixture.
Bake in preheated oven at 160C/315F for about hour and 10 minutes until nice golden color.
When it’s ready, do not take it out immediately. Open the oven’s door and wait for the cheesecake to cool completely.
Put it in the fridge for at least 12 hours and spread some of the jelly and the walnut mixture if you have left some on top before serving.