Raspberry & feta filo cheesecake

Name: Raspberry & feta filo cheesecake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: 150 g packs Raspberries; 7½ tbsp icing sugar; ½ unwaxed lemon, zest and juice; 3 sheets filo pastry; 60 g salted butter, melted; 200 g pack No.1 Barrel Aged Greek Feta, drained (reserve the brine); 250 g mascarpone; 300 ml double cream; 85 g No.1 British Summer Honey, plus extra for drizzling; 50 g pistachios, toasted and roughly chopped

This DIY raspberry and feta filo cheesecake by recipe writer Sophie Pryn is guaranteed to vanish in no time. Served in build‑your‑own style, it lets everyone get stuck in and make it their own – extra berries here, a little more base there. Perfect for easy hosting, it comes together in under an hour. If you’re planning a get‑together and want a helping hand, explore our dinner party recipes and quick & easy dessert recipes. And if baking isn’t your thing but you still want to finish on a high, Waitrose’s family & sharing desserts are ideal for feeding a crowd. Follow Sophie Pryn on Instagram.

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Vegetarian

Serves8 - 10
CourseDessert
Prepare20 mins
Cook20 mins
Total time40 mins
Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

3 x 150g packs Raspberries
7½ tbsp icing sugar
½ unwaxed lemon, zest and juice
3 sheets filo pastry
60g salted butter, melted
200g pack No.1 Barrel Aged Greek Feta, drained (reserve the brine)
250g mascarpone
300ml double cream
85g No.1 British Summer Honey, plus extra for drizzling
50g pistachios, toasted and roughly chopped

Preheat the oven to 200ºC, gas mark 6. Put the raspberries, 1½ tbsp icing sugar and the lemon juice in a bowl, stir to coat, then set aside for at least 30 minutes.
Meanwhile, line a baking tray with baking parchment. Lay a sheet of filo on the tray; brush with a little of the melted butter and sift 1 tbsp of the icing sugar evenly over the top. Repeat with the remaining sheets of filo, finishing with butter and sugar. Bake for 10-15 minutes until a deep golden brown, then set aside to cool completely on the tray.
For the cheesecake cream, put the feta in the bowl of a food processor along with 4 tbsp of feta brine. Whizz until the mixture is as smooth as possible, then transfer to a large bowl. Add the lemon zest, mascarpone, cream and honey. Sift in the final 3 tbsp icing sugar and whisk together until the mixture has thickened and holds its shape. Smash the filo sheets into bitesized shards and serve alongside the bowl of raspberries, the cheesecake cream, extra honey and pistachios so everyone can help themselves.

Typical values per serving (for 8) when made using specific products in recipe