Nothing beats that first chunk of fine baklava. Toasty roasted nuts and flaky filo doused in syrupy goodness and singing with heat spices. It’s heaven on a plate.
What’s that you simply say? It may’t get any higher? I elevate you: the baklava cheesecake. All of the candy, nutty goodness you realize and love taken to new, deliriously-good heights.
The Japanese Mediterranean deal with meets its match in these bite-sized beauties. Creamy, baked vanilla cheesecake completely balances out the sweetness of honey syrup to create – what can solely be described as – a mind-blowingly good mouthful.
To maintain these mini masterpieces simply that little bit lighter, we’ve swapped out cream for greek yoghurt for a wholesome twist.
Able to serve up this doubly scrumptious deal with? Let’s cook dinner.
Makes 12 mini cheesecakes
Prep time: 20 minutes
Complete time: 55 minutes
1 x pack of filo pastry (lower into squares)
100g blended nuts – pistachio walnuts, wazelnuts (chopped)
4 tbsp honey
1 x lemon
1 x cinnamon stick
250g Greek yoghurt
250g cream cheese
4 tbsp butter
1 tsp vanilla extract
100g golden caster sugar
1 tbsp cornflour
Step 1 Preheat oven to 160/140 fan
Step 2 In a big bowl, combine collectively the cream cheese, greek yoghurt, eggs, sugar, cornflour and vanilla extract till mixed and clean.
Step 3 Soften the butter in a small saucepan or within the microwave till utterly melted. Line every muffin gap with three squares of filo pastry, letting them overlap. In between every layer unfold the butter utilizing a pastry brush and add a lightweight sprinkle of nuts. Save the remainder of the nuts for garnishing later.
Step 4 Pour the cheesecake filling into every of the filo pastry instances. Faucet the tin on the counter calmly to assist the filling degree evenly then fold over the perimeters of filo, overlapping and scrunching to create a layered high.
Step 5 Bake within the oven for 25-30 minutes till the filo is crisp and golden and the cheesecake filling is agency.
Step 6 Whereas the cheesecakes are baking, infuse the honey with lemon zest and cinnamon in a small saucepan on a low warmth.
Step 7 Drizzle the honey over the cheesecakes earlier than serving and sprinkle over the remaining chopped nuts.
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