Ingredients
For the Fillo Pastry base
375g Antoniou Fillo Pastry
100g unsalted butter, melted
1 tablespoon caster sugar
For the cheesecake layer
500g cream cheese, at room temperature
½ cup caster sugar
Zest of 1 lemon
Juice of 1 lemon (60ml)
½ tablespoon vanilla bean paste
2 eggs, at room temperature
170g blueberries
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. Brush a 34cm by 24cm baking tray with butter.
To make the Fillo Pastry base
Cut the pastry to 0.5cm larger than the size of the pan. To do this, unroll your Fillo Pastry, place your baking tray on top of the pastry, and trim the pastry edges using a knife, so that it is 0.5cm larger on each side (so that the pastry goes up the sides of the pan a little). Discard pastry off cuts.
Lay one sheet of Fillo Pastry in the baking tray and brush with butter. Sprinkle with sugar. Repeat with remaining Fillo Pastry, butter and sugar. Using a skewer or sharp knife, poke holes all over the pastry. Bake for 20 minutes. Remove from the oven and press down the pastry until it flattens. Allow to cool.
To make the cheesecake layer
Beat the cream cheese, sugar and vanilla until smooth in consistency. Add the eggs and beat until just combined. Spread the mixture over the pastry base and top with blueberries. Bake for 35 minutes. Switch the oven off, open the door slightly and allow to cool down in the warm oven for an hour. Refrigerate for 2 hours before cutting into slices.