Cheesecake in Filo Pastry

Preheat the oven to 180 °C (gas 2-3, convection oven 160 °C).

Melt the butter and spread a thin layer of liquid butter on a coated muffin tin with 6 cavities. Spread a thin layer of liquid butter on the thawed filo pastry sheets and fold them lengthwise.

Then cut each sheet in half to make 6 dough sheets. Line each cavity of the muffin tin with a sheet of dough. 2.

Meanwhile, in a non-stick frying pan, bake the pine nuts and chop them medium fine. Finely grate the pecorino.

3. beat the egg with cream of goat cheese, crème fraîche and ½ tbsp cornstarch until smooth. Fold in pine nuts and pecorino, season with new seasoning and pepper. Fill the quantity evenly into the wells lined with dough, twisting or pressing the dough together over the quantity. Brush cheesecake with remaining butter and bake on 2nd rack from bottom in 25-half hour until golden brown.

Meanwhile, in a small sauté pan, bring the prune juice and Armagnac to a boil. Mix the remaining cornstarch with a little cold water until smooth and thicken the plum sauce. Add the Armagnac plums and let them warm up for 2-3 minutes at low temperature.

Cool the cheese tarts a little bit, take them out of the muffin tin and serve them with the lukewarm plum sauce and the Armagnac plums. Garnish with lemon balm leaves.

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