Lovely Strawberry Fillo Cheesecake (Print Version)
# Ingredients:
→ Fillo Pastry Stack
01 -
150 g unsalted butter, melted
02 -
375 g fillo pastry, at room temp
→ Cheesecake Center
03 -
1 cup (220 g) caster sugar
04 -
3 eggs, whisked lightly
05 -
2 tablespoons (20 g) plain flour
06 -
250 g cream cheese, softened
07 -
1 teaspoon vanilla bean paste
08 -
300 ml thickened cream
→ Topping Extras
09 -
Icing sugar, to sprinkle on top
10 -
250 g strawberries, sliced up
# Instructions:
01 -
Take out the fillo pastry from its wrap and let it sit out until it's not cold to the touch anymore.
02 -
Set your oven to 180°C with the fan going and let it heat up.
03 -
Use your melted butter to grease a 30 cm round dish. Put one fillo sheet in and let the edges hang out. Brush that sheet with more butter. Do this same thing four more times, turning the pastry a bit each time for full coverage. Press the pastry in, then trim any bits that stick out too much.
04 -
Lay out a fillo sheet so the long side is in front of you, cover with butter, then put another sheet on top and add more butter. Scrunch the sheets up into a bunch along the long edge and loosely wrap it into a swirl, don’t make it tight. Pop that swirl in the center of your dish. Keep doing this with the rest, adding the new spirals around the middle one, but leave space for filling to sneak in between.
05 -
Pour and brush leftover butter over the pastry spirals, then bake for about 25 minutes until they're nice and golden. Let them cool down a bit when they're done.
06 -
In a bowl, mash the cream cheese until it’s smooth as can be. Pour in the cream and vanilla, mixing as you go. Next, add the sugar and flour, stir those in, then gently mix in the eggs too.
07 -
Take your creamy mixture and pour it over the pastry spirals, letting it fill the cracks. Give the dish a tiny shake to make sure it spreads out, then just wait 5 minutes—helps avoid bubbles. Tuck your strawberry slices into the nooks.
08 -
Put the dish back into the oven and bake for another 30 minutes. You're looking for golden pastry and a set, but still a little wobbly, filling. Set aside to cool—don't rush it.
09 -
Once totally cooled, shower with icing sugar. You can slice and eat it at room temp or even pop it in the fridge for a chill treat.
# Notes:
01 -
Keep a moist towel over your fillo while you work to keep it from drying out.
02 -
Cutting is easiest when the whole thing is cool and settled, not fresh from the oven.