Lemon Ruffle Cheesecake

11 Ingredients

Number of servings

Lemon Syrup

1/2 cup honey
1/2 lemon (rind very finely sliced)

2 1/2tablespoons plain flour
50grams unsalted butter (melted)
8 filo pastry sheets
1teaspoons vanilla extract
3/4 cup sour cream
1 lemon (zested)
3 cream cheese (softened)
3 free range eggs (lightly beaten)
1 cup caster sugar

Nutrition per serving

22% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 6

Preheat oven to 180°C/160°C fan-forced. Line base and side of a 20cm-round springform tin with baking paper.

Step 2 of 6

Place cream cheese and sour cream in the bowl of a stand mixer and whisk on high for 3 minutes or until smooth. Add sugar, flour, vanilla and zest, whisking to combine. Add eggs, one at a time, whisking after each addition. Transfer mixture to tin.

Step 3 of 6

Brush individual pastry sheets with butter, keeping remaining pastry covered with a damp tea towel to avoid drying out. Gently scrunch up each buttered pastry sheet to create ruffles. Carefully place ruffles on top of cheesecake batter.

Step 4 of 6

Bake for 1 hour 10 minutes or until pastry is golden. The cheesecake will still wobble slightly in centre.

Step 5 of 6

Meanwhile, to make the lemon syrup, place all the ingredients and 3/4 cup water in a small saucepan, stirring to combine. Bring to the boil over high heat, then reduce heat to low and simmer for 20 minutes or until liquid has reduced to a thick syrup consistency.