Whipped cheesecake with honey-soaked Greek pastry

Whipped cheesecake with honey-soaked Greek pastry

By
From
The Sugar Hit!
Serves
6
Photographer
Chris Middleton

This is a no-bake whipped cheesecake, served on a base of crunchy pastry. It’s simple. All the elements can be made ahead and, because each one is plated individually, there is a major elegance to this dessert. It’s perfect for those times when you want your midnight snack to be irresistibly textural and moreish, but also refined.

Ingredients

Quantity Ingredient

Whipped cheesecake

Quantity Ingredient
250g cream cheese, at room temperature
55g caster sugar
1 lemon, grated zest
125ml thickened cream, (35% fat)

Pastry nests

Quantity Ingredient
300g kataifi pastry, (see note)
50g butter
125ml honey

Blueberries

Quantity Ingredient
125g blueberries
1 tablespoon caster sugar
1 tablespoon water

To serve

Quantity Ingredient
crushed pistachio nuts

Method

  1. For the cheesecake, put the cream cheese, sugar and lemon zest in a mixing bowl and beat until smooth and combined.
  2. Whip the cream to stiff peaks and fold through the cream cheese. Put in the refrigerator to set for at least 2 hours.
  3. For the pastry nests, preheat the oven to 180°C and line a baking tray with baking paper.
  4. Take a sixth of the pastry and wrap it around your fingers as though you’re making a coil of rope, then slide it off your hand and onto the baking tray, forming a nest about the size of a drink coaster. Repeat with the rest of the pastry. Bake for 10–15 minutes or until golden brown.
  5. Meanwhile, melt the butter and honey together in a small saucepan over low heat.
  6. When the pastry nests are baked, drizzle them liberally with the honey–butter mixture. Set aside to cool completely.
  7. For the blueberries, put all the ingredients in a small saucepan over medium heat and cook just until the blueberries start to break down. Set aside and allow to cool.
  8. To serve, dollop a generous amount of the cheesecake on a pastry nest and top with a spoonful of the blueberries and some crushed pistachio nuts.

Tip

  • Kataifipastry is a traditional Greek ingredient, kind of like long, thin shreds of filo pastry.
Tags:
sugar
hit
cake
cakes
baking
sweet
sweets
dessert
sarah
coates
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