Kunafa Cheesecake
The Middle Eastern dessert that went global — a New York-style cheesecake fused with Palestine's kunafa. A base of crispy shredded kataifi (angel hair pastry) toasted in butter, topped with a creamy no-bake cheesecake filling, finished with more crispy kataifi, pistachios and a rose water-orange blossom syrup.
- Total
- 50 min
- Serves
- 12
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Toss shredded kataifi with melted butter; spread on a baking tray. Bake at 180°C/350°F for 20 minutes until golden and crispy. Cool completely.
About 5 min
Syrup: boil sugar and water for 3 minutes. Add rose water and orange blossom. Cool.
About 14 min
Whip cream cheese and icing sugar until smooth. Gradually add cream; whip to a thick, spreadable filling. Add vanilla and lemon juice.
About 14 min
Press 2/3 of the baked kataifi into a springform tin to form the base. Spread the cheesecake filling evenly on top. Refrigerate 3+ hours until set.
About 14 min
Before serving: crush the remaining kataifi and scatter over the top. Drizzle sugar syrup. Scatter crushed pistachios and rose petals.
About 3 min
Nutrition per serving (estimate)
- Calories
- 420
- Protein
- 7 g
- Carbs
- 42 g
- Fat
- 26 g
- Fibre
- 1 g
- Sugar
- 30 g
- Sodium
- 260 mg
Contains: dairy, nuts
You might also cook
Recipe by Boon Tools.