Lynda’s Chocolate Filo Cheesecake

This is a terrific twist on the traditional chocolate cheesecake. It does take some work, but it’s worth it!

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Ingredients

• 500g PHILADELPHIA Block Cream cheese, softened

• 1 cup honey

• ¼ cup lemon juice

• 2 teaspoons vanilla

• 6 eggs

• 185g CADBURY Dark Baking Chocolate ,chopped

• 8 sheets filo pastry

• 100g unsalted butter , melted

• Topping

• 10 sheets filo pastry, extra

• 100g unsalted butter , extra, melted

• ¾ cup walnuts, finely chopped

• ¾ cup slivered almonds

• 1 tablespoon sugar

• 1 teaspoon cinnamon

• Syrup

• 1/3 cup sugar, extra

• ¼ cup water

• 1 tablespoon lemon juice, extra

• 1 teaspoon cinnamon, extra

• 1 tablespoon brandy

Instructions

BEAT the PHILLY with an electric mixer until smooth. Stir in the honey, lemon juice and vanilla. Gently beat in the eggs one at a time, then fold in the chocolate.
BRUSH a sheet of filo with melted butter, fold in half and butter the top. Repeat with 7 more pastry sheets. Gently lay and stack, buttered side up, each folded filo sheet into a greased 25cm spring-form pan allowing pastry to overhang. Pour the filling into the prepared filo base. Gently fold & press the excess filo back over the filling. Bake in a moderate oven 180°C for 50-60 minutes or until the filo is puffed and golden. Run a knife around the edge of the pan to ease the cake from the sides. Pierce the filo pastry with a skewer or toothpick to release the steam. Allow to cool then cover and refrigerate overnight. Remove from the pan and place on a serving plate.
BRUSH a sheet of filo with melted butter, fold in half and butter the top. Repeat with 9 more pastry sheets. Gently lay and stack, buttered side up, each folded filo sheet onto a greased baking sheet, using the spring form pan as a template to cut around the pastry to make a circular base.
IN a small bowl combine and mix walnuts, almonds, sugar and cinnamon Making sure the top pastry layer is buttered, evenly sprinkle with the nut mixture. With a sharp knife cut the pastry sheets in half and half again, repeating until you have approximately 16 triangles. Butter the inside of the spring-form pan and place upside down over the stacked filo triangles. (This will help keep a perfect shape). Bake in a moderate oven 180°C for 30 minutes or until golden brown. Remove from the oven and leave to cool.
COMBINE the extra sugar, water and extra lemon juice a small saucepan over a low heat and stir until sugar is completely dissolved. Add the extra cinnamon, slightly increase the heat and simmer for 4 minutes. Remove from the heat and add the brandy. Arrange the triangle filo pieces on top of the cheesecake then pour over the warm syrup. Keep chilled until ready to serve.

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