Strawberry Fillo Crinkle Cheesecake (Print Version)

# Ingredients:

→ Fillo Pastry Layers

01 - 375 g fillo pastry, room temperature
02 - 150 g unsalted butter, melted

→ Cheesecake Filling

03 - 250 g cream cheese, at room temperature
04 - 300 ml thickened cream
05 - 1 teaspoon vanilla bean paste
06 - 1 cup (220 g) caster sugar
07 - 2 tablespoons (20 g) plain flour
08 - 3 eggs, lightly whisked

→ Finishing & Garnish

09 - 250 g strawberries, sliced
10 - Icing sugar, for dusting

# Instructions:

01 - Allow fillo pastry to come to room temperature inside its packaging before handling.
02 - Heat oven to 180°C, fan forced.
03 - Grease a 30 cm round baking dish with melted butter. Drape one sheet of fillo pastry in the dish with edges overhanging. Brush with butter. Repeat with four more sheets, rotating each to cover the dish’s sides. Trim excess pastry and press into the base.
04 - Lay one fillo sheet on the workspace, long side facing you. Brush with butter. Place a second sheet atop and brush again. Gather into loose pleats along the long edge to form a concertina, then coil into a spiral without tightening. Transfer to the centre of the dish. Repeat with remaining fillo, arranging each coil around the lattice, allowing space for custard to seep in.
05 - Drizzle and brush remaining melted butter over the coiled pastry. Bake in the oven for 25 minutes or until golden. Remove and cool slightly.
06 - In a bowl, soften the cream cheese until smooth. Add thickened cream and vanilla bean paste; whisk until combined. Fold in caster sugar and flour until fully incorporated. Blend in the whisked eggs.
07 - Slowly pour the cheesecake mixture evenly over the fillo pastry, letting it fill the spaces. Lightly shake the dish to help the custard distribute and settle; wait five minutes. Insert sliced strawberries between pastry folds.
08 - Return dish to the oven and bake for 30 minutes, or until pastry is golden and filling is mostly set. Remove and cool completely.
09 - Once cooled, dust with icing sugar. Serve at room temperature or chilled.

# Notes:

01 - Keep fillo pastry covered with a damp towel during assembly to avoid drying out.
02 - For best slicing, allow the pastry to cool to room temperature before serving.

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