White Chocolate Baklava Cheesecakes

• 2 1/2 tbsp butter, melted
• 1 tbsp honey, plus extra to serve
• 6 sheets filo dough
• 7 oz light cream cheese, chopped
• 7 oz fresh ricotta cheese
• 2 oz white chocolate, finely grated
• 1 None large egg
• 2 tbsp cream
• 1 tbsp self-rising flour
• 1/2 tsp ground cinnamon
• 1.5 oz silvered unsalted pistachio nuts

1. Preheat oven to 350u0b0F. Lightly grease a 12-cup muffin pan. In a small bowl, mix butter and honey together.
2. Working with 1 sheet at a time, place filo dough on a clean work surface and brush with butter mixture. Repeat with remaining dough and butter mixture, stacking sheets as you go. Cut stack into 12 squares then use to line muffin pan, brushed-side up. Bake for 6-8 mins, or until light golden brown.
3. Meanwhile, in a medium bowl, beat cream cheese, ricotta, chocolate, egg, cream, flour and cinnamon together until smooth. Spoon mixture evenly between filo cups then bake for 12-14 mins, until just set. Let cool completely in pan. To serve, top with nuts and drizzle with extra honey.

butter, honey, dough, light cream cheese, ricotta cheese, white chocolate, egg, cream, flour, ground cinnamon, nuts

Taken from recipes-plus.com/api/v2.0/recipes/32460 (may not work)