Strawberry Fillo Crinkle Cheesecake (Print Version)
# Ingredients:
→ Pastry Sheets
01 -
150 g unsalted butter, melted
02 -
375 g fillo pastry, at room temp
→ Creamy Filling
03 -
3 eggs, whisked gently
04 -
2 tablespoons (20 g) plain flour
05 -
1 teaspoon vanilla bean paste
06 -
1 cup (220 g) caster sugar
07 -
300 ml thickened cream
08 -
250 g cream cheese, soft
→ Toppings & Finish
09 -
Icing sugar for sprinkling
10 -
250 g strawberries, sliced up
# Instructions:
01 -
Keep the fillo pastry in its wrap and let it adjust to room temp before taking it out.
02 -
Set oven to 180°C using the fan setting.
03 -
Butter a round baking dish (about 30 cm). Lay out one sheet of fillo, let it spill over the edge, then paint on butter. Repeat four times, each time rotating the sheet. Trim off anything hanging way over, then press it down into the bottom.
04 -
Lay down a fillo sheet so it faces you lengthwise, spread butter on it, then stack a second one and butter again. Bunch it up loosely along the long edge like an accordion, roll into a gentle coil and sit it in the center of your dish. Do this with the rest, wrapping each new coil around the last and leaving space for the creamy stuff to slide in.
05 -
Brush the swirled pastry with whatever melted butter you have left. Pop in the oven for about 25 minutes, or until it goes golden. Take it out and let it cool just a bit.
06 -
Work the cream cheese in a bowl until smooth. Pour in the thickened cream and vanilla paste, whisk together. Add in sugar and flour and mix till blended, then beat in your whisked eggs.
07 -
Carefully pour your creamy mix across the fillo, making sure it seeps in everywhere. Gently give the dish a shake to spread it out and wait a few minutes. Tuck slices of strawberries into the gaps between the pastry.
08 -
Put the dish back in and bake for half an hour, or until the pastry is nicely browned and the center is almost set. Once done, take out and let it cool all the way.
09 -
When it's at room temp, dust icing sugar over the top. Slice and serve as-is or chill for later.
# Notes:
01 -
Keep a damp towel over unused fillo to stop it drying while you work.
02 -
Wait till the pastry's not warm before you try to cut it for best slices.