These cute, delicate cheesecakes have no added sugar, only the drizzle of honey. So you can feel (sort of) saintly while celebrating Shavuot. Kataifi pastry is available from Middle Eastern grocers

• For the rhubarb compote: cook the rhubarb in a pan at medium heat with 50ml water at medium temperature for 10 - 12 minutes stirring the whole time. The rhubarb should be stewed but not a puree, so there should be some whole pieces of fruit. Drain off any excess water if necessary, and allow it cool.
• For the kataifi nests: heat the oven to 180°C and line a baking sheet with baking parchment.
• Separate the kataifi threads from each other and mix with the melted butter, making sure the pastry is fully coated.
• Form 16 small nests with the pastry and bake for 12-15 minutes until golden then cool in a wire rack.
• Beat the double cream until it holds its shape but is not too firm. Add the cream cheese and beat to combine. Set aside.
• To assemble the cheesecakes: place a generous teaspoon of the cream mixture on each kataifi nest
• Top with rhubarb compote, sprinkle with nuts and drizzle with the honey.

homecookingbyfabienne