Instead of a biscuit base, this Greek-style cheesecake is made with crisp filo pastry. It’s topped with a dollop of creamy feta, honey and orange blossom mix as well as sesame snaps and rose petals. It’s a beautiful dessert you can make-ahead of a dinner party.
Lisa Faulkner’s Greek custard tart is similar to this recipe, made with filo pastry and a sweet lemon syrup. Another crowdpleaser worth trying.
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Ingredients
- 2-3 filo pastry sheets
- 2-3 tsp butter, melted
- 15g each shelled unsalted pistachios and almonds
- 280g full-fat cream cheese (we used Philadelphia)
- 150ml double cream
- 100g feta, rinsed and patted dry, crumbled
- 1 tsp vanilla bean paste
- ¼ tsp orange blossom water
- 25g runny honey, plus extra to drizzle
- 30g sesame snaps, roughly chopped
- Dried rose petals (from larger supermarkets) to decorate
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Method
- Heat the oven to 200°C/180°C fan/gas 6. Brush the filo with melted butter, carefully put directly onto the oven shelves, then bake for 2-3 minutes until golden. You may need to do this in batches. Set on a wire rack to cool.
- Spread the nuts over a baking tray and roast in the oven for 3 minutes. Set aside to cool, then roughly chop.
- Put the cream cheese, cream, feta, vanilla, orange blossom water and 25g runny honey in a large mixing bowl. Using an electric whisk, beat until the mixture forms soft peaks when the beaters are removed (see Make Ahead).
- Snap the cooled filo sheets into shards and divide among 8 plates or bowls. Sprinkle over the chopped sesame snaps and top with a heaped spoonful of cheesecake mix. Drizzle with honey, then sprinkle with the chopped nuts and dried rose petals and serve immediately.
Nutrition
- 277kcals Calories
- 25.3g (14.3g saturated) Fat
- 5.9g Protein
- 6.3g (5.6g sugars) Carbs
- 0.5g Fibre
- 0.6g Salt
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