Ingredients
14 sheets Antoniou Fillo Pastry
140g unsalted butter, melted
1kg Vannella ricotta cheese
1 cup caster sugar
½ teaspoon cinnamon
¼ cup caster sugar
To serve
Icing sugar
Cinnamon
Method
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius, fan forced. Grease a 20cm springform cake tin with butter.
To make the ricotta cheesecake filling
Strain the ricotta cheese in a cheesecloth, to remove any excess liquid. Pass the ricotta cheese through a sieve to make it as smooth as possible. Mix the ricotta cheese, 1 cup of caster sugar and cinnamon together in a bowl until smooth. Set aside.
To assemble the ricotta cheesecake
Butter one sheet of Fillo Pastry, sprinkle it with caster sugar and transfer it to the greased baking tin. Repeat with ten more sheet of Fillo Pastry, rotating each sheet slightly to evenly cover the base of the tin. Butter and sugar two more sheets of pastry, scrunch them loosely and add them to the base of the tin.
Spread the ricotta filling over the base of the tin. Fold in the overhanging sides over the ricotta filling. Butter and sugar two more sheets of pastry and add them to the centre to cover any exposed ricotta filling. Butter the top of the pastry and bake for 45 minutes, or until the pastry turns a deep golden colour.
Allow to cool completely before cutting, at least 3 hours. The cake is best stored in the refrigerator.
Learn how to make a baked Ricotta Cheesecake with Fillo Pastry