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Ingredients
270g Jus-Rol Filo Pastry sheets
30g butter, melted
4 British Blacktail Free Range Large Eggs, lightly beaten
120g golden caster sugar
2 x 2 x 250g packs Waitrose Duchy Organic Soft Cheese
200ml creme fraiche
4 tbsp cornflour
½ tsp vanilla bean paste
2½ tbsp clear honey, plus extra to serve
75g pistachio kernels
½ tsp sea salt flakes
Method
Preheat the oven to 180ºC, gas mark 4 along
with a flat baking sheet. Unfold the filo sheets
and cut in ½ so you are left with a set of
squares. Line a 20cm round, springform cake
tin with 4 squares of overlapping pastry, letting
a 2cm excess of pastry fold over the rim. Dab
and paint with melted butter and repeat twice
more. Repeat with the remaining 2 sheets and
brush again.
Bake on the hot baking sheet for 7 minutes,
so the pastry is bronzing. Use a pastry brush to
paint the inside of the nest with a little of the
beaten egg. Bake for 6 minutes more. Remove
and reduce the oven to 140ºC, gas mark 1.
Using a stand mixer, or a large bowl and
electric hand mixer, beat together the sugar
and soft cheese until slack. Beat in the crème
fraîche until fully incorporated. With the mixer
still running at medium pace, add the eggs in
3 glugs, each time ensuring the liquids are fully
combined before adding another. Scrape down
the bowl if needed. Sprinkle in the cornflour,
then the vanilla and honey. Beat for 1 minute
more, then pour this custardy mixture into the
filo nest.
Carefully slide it into the middle of the oven
and then bake for 1 hour and 20 minutes to
1 hour and 30 minutes. Turn the oven off when
the mixture is taut and no longer liquid, but has
a little wobble across the surface when gently
shaken. Cool in the oven for 1-2 hours. The
cheesecake may crack a little, but don’t panic
5 Once the cheesecake is close to room
temperature, use kitchen scissors to trim
excess shards of filo carefully away from the
cake tin (sprinkled with icing sugar or honey,
these make a good chef’s snack), and release
the spring. Transfer to a serving platter when
fully cool, and do so carefully. This keeps well
overnight in the fridge, but remove before
eating, and be aware the pastry may not be
quite as crisp as when first made.
At some point during baking or cooling,
use a food processor to pulse the pistachios
and salt to a coarse rubble (stop before more
than 25% is a dust). To serve, use the dustiest
pistachio to fill any cracks, then spoon the
rubble over the top to cover the entire
surface with a layer of bright green. Drizzle
each slice with a little extra honey.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,388kJ/ 573kcals
Fat
37g
Saturated Fat
20g
Carbohydrates
47g
Sugars
24g
Fibre
1.8g
Protein
13g
Salt
1.1g
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