Fillo Crinkle & Fig Cheesecake Slice

Method

1. Before starting this recipe, bring the Fillo pastry to room temperature, leaving it in its packaging (to stop it drying out).
2. Preheat the oven 180°C fan-forced. Grease and line a 24cm x 34cm slice tin with baking paper.
3. In a small saucepan over low heat, melt the butter then remove from heat. Remove the Fillo from packaging and cover with a dry tea towel (to stop it drying out).
4. Lay one sheet of pastry on your work surface, brush with melted butter, then place another sheet on top and brush with melted butter. Using the shorter edge of the two pieces, fold loosely into a concertina form and place into the prepared tin. Repeat the process until your tin base is covered (note: Don't pack the pastry in too tightly - you'll need space for the figs and filling).
5. Place into the oven and blind bake for 25 minutes, or until golden and crisp. Remove from the oven and allow to cool slightly before adding the filling.

1. Using a handheld mixer on low speed, mix the cream cheese, cream and vanilla for 2-3 minutes, or until smooth and creamy. Once smooth, fold in the sugar, flour and cinnamon.
2. In a separate bowl, lightly whisk the eggs, then fold through the cream cheese mix.
3. Pour the mixture over the slightly cooled pastry base. Give the tin a firm shake to help with filling coverage. Slice the figs lengthways and place them throughout the folds of pastry.
4. Return to the oven and bake for 25-30 minutes, or until the pastry is golden and the filling is mostly set. Remove from the oven and allow to cool completely. Lightly dust with icing sugar and serve.

Notes

• Don’t pack the pastry in too tightly – you’ll need space for the figs and filling!
• You can store any leftovers in an airtight container and chill in the fridge.