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This Strawberry Fillo Crinkle Cheesecake recipe transforms simple ingredients into a centerpiece dessert layered with crispy pastry, luscious cheesecake filling, and bright strawberries. It is my go-to treat for spring gatherings because it never fails to impress both in looks and flavor.
I love how quickly this comes together compared to classic cheesecakes. The first time I made it for a birthday brunch, plates were practically licked clean.
Ingredients
- Antoniou Fillo Pastry: about 375 grams, gives the signature flaky texture
- Unsalted butter: melted, helps crisp and flavor the pastry
- Cream cheese: at room temperature, yields a silky smooth filling
- Thickened cream: gives richness and lightness to the custard
- Vanilla bean paste: adds deep fragrant notes, try to use a good quality one
- Caster sugar: dissolves easily for a flawless cheesecake texture
- Plain flour: stabilizes the filling and keeps it creamy
- Eggs: lightly whisked, bind everything together for a classic set
- Strawberries: fresh and sliced, add color and freshness select ripe sweet berries for best results
- Icing sugar: dusted for a delicate finish and extra sweetness
Always check that your Fillo sheets are not dry or cracked, as pliable pastry is key to easy shaping.
Step-by-Step Instructions
- Assembling the Pastry:
- Let the Fillo Pastry come to room temperature in its packaging to prevent tearing. Grease a 30 centimeter round baking dish with butter. Lay one sheet of Fillo into the dish with edges overhanging, brush with butter, and repeat with four more sheets, rotating each layer. Trim any hanging pastry and add to the base for thickness. Lay a sheet of Fillo on your workspace and brush with butter then top with another sheet and brush again. Using your fingers, gather and crinkle the layered pastry into a loose concertina shape. Coil into a spiral, keeping it relaxed to create ample space for filling. Place at the center of the dish. Repeat until you fill the tray with more crinkled pastry sections. Drizzle any remaining butter over and brush to coat. Bake at 180 degrees Celsius fan forced for around 25 minutes until golden crisp. Let cool while you prepare the filling.
- Making the Cheesecake Filling:
- With a spatula, stir cream cheese until very smooth then add thickened cream and vanilla paste whisk until no lumps remain. Fold in caster sugar and flour until fully incorporated. Add eggs and mix until consistent but do not overbeat. Pour this creamy mixture slowly over the baked pastry so it seeps into every gap. Lightly shake the dish to ensure even filling distribution and let sit five minutes so custard settles through to the base. Tuck in your sliced strawberries between the pastry folds for bursts of fruitiness.
- Baking and Finishing:
- Return the dish to the oven and bake an additional 30 minutes, or until the pastry is golden and the custard is only just set in the center. When finished, let the cheesecake cool completely in the pan. Before serving, dust generously with icing sugar. Serve at room temperature or chilled.
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My favorite part is how the pastry lets the cheesecake filling fall into pockets and create little hidden treasures. One Mother’s Day, this was my surprise for breakfast and everyone still requests the recipe.
Storage Tips
Store this cheesecake covered in the refrigerator. The pastry remains crisp for several hours after baking but will become tender as it absorbs the filling in the fridge. Enjoy leftovers within two days for the best flavor and fresh texture. Avoid freezing as the custard and pastry may separate or become soggy after thawing.
Ingredient Substitutions
If out of fresh strawberries, try raspberries or blueberries for a similar burst of color and tartness. For a lactose-free version, use dairy-free cream cheese and plant cream, though the filling will be slightly less rich. You can swap vanilla bean paste with a teaspoon of pure vanilla extract if needed.
Serving Suggestions
Slice into generous wedges and serve with a dollop of whipped cream or even a scoop of vanilla ice cream. For special occasions, add a few extra strawberries on top and a mint leaf for garnish. It makes a lovely pairing with hot tea or coffee.
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Cultural Context
Fillo crinkle desserts are popular in the Middle East and Mediterranean, often layered with custard and syrup. This version draws inspiration from that style but adds a modern cheesecake twist and the refreshment of strawberries. It bridges old-world pastry traditions with new flavors in a gorgeous presentation.
Frequently Asked Questions
- → How can I keep the fillo pastry from tearing?
Allow the fillo sheets to come up to room temperature before handling. Keep them covered with a damp towel while working to prevent drying and tearing.
- → What’s the best way to ensure crisp pastry?
Brush each fillo sheet generously with melted butter. Bake until the pastry is deeply golden and crisp before adding the filling.
- → Can I use frozen strawberries instead of fresh?
Fresh strawberries are recommended for their texture, but if using frozen, thaw and drain them well to avoid excess moisture.
- → How do I know when the filling is set?
The cheesecake filling should be mostly set with a slight wobble in the center. It will firm up as it cools out of the oven.
- → How should I store leftovers?
Cool completely, then cover and refrigerate. Enjoy within 2-3 days for best texture and flavor.