Step 1

Grease a springform cake tin (20 cm) with butter and set aside.

Step 2

Place cinnamon quill and sugar into mixing bowl, then mill 10 sec/speed 10.

Step 3

Add nuts and chop 3 sec/speed 5. Transfer to a bowl and set aside.

Step 4

Place butter into mixing bowl and melt 2 min/80°C/speed 1.

Step 5

Brush one filo sheet with melted butter and use to line prepared cake tin. Butter a second filo sheet and layer on top of the first, then sprinkle with a quarter of the nut mixture. Repeat with remaining double sheets of filo, melted butter and nut mixture, finishing with a double filo layer. Trim overhanging pastry and reserve for decoration. Cover with a damp tea towel and set aside until needed.

Step 6

Preheat oven to 170°C.

Step 7

Place all filling ingredients into mixing bowl and mix 20 sec/speed 4. Pour filling into filo shell and decorate with reserved filo trimmings.

Step 8

Bake for 15 minutes (170°C), then reduce oven temperature to 160°C and bake for a further 1 hour or until a wooden skewer inserted into the centre comes out clean. Remove cheesecake from oven and cool for 10 minutes before releasing the side of the tin and cooling completely (approx. 30 minutes). Clean and dry mixing bowl.

Step 9

Place all syrup ingredients into mixing bowl, then cook 10 min/120°C//speed 1 (TM31: 10 min/Varoma//speed 1). Set syrup aside until needed. Discard cinnamon quill and lemon peel.

Step 10

Once cheesecake is cooled, transfer from the base to a serving plate. Drizzle with syrup and refrigerate, uncovered, overnight.

Step 11

Decorate cheesecake with pistachios and edible flowers, then serve.