Kunafa/Kataifi Cheesecake

A luxurious fusion of Middle Eastern and Western dessert – a creamy cheesecake wrapped in crispy kunafa dough. Imagine a classic New York cheesecake that has received a Middle Eastern makeover: sweet and crunchy kunafa envelops a rich cheesecake, all drenched in a spiced syrup . The crispy, buttery kataifi dough serves as the base and topping instead of the usual cookie crust, and hidden between the layers is a smooth vanilla cheesecake. A hint of cinnamon and cardamom in the syrup, along with pistachios on top, ties the flavors together.

A luxurious fusion of Middle Eastern and Western dessert – a creamy cheesecake wrapped in crispy kunafa dough. Imagine a classic New York cheesecake that has received a Middle Eastern makeover: sweet and crunchy kunafa envelops a rich cheesecake, all drenched in a spiced syrup . The crispy, buttery kataifi dough serves as the base and topping instead of the usual cookie crust, and hidden between the layers is a smooth vanilla cheesecake. A hint of cinnamon and cardamom in the syrup, along with pistachios on top, ties the flavors together.

Ingredients:

for one cheesecake, 8–10 servings

Kunafa/kataifi: approx. 340 g (divided into base and topping).
Butter/ghee: approx. 170 g (melted, mixed with the dough).
Granulated sugar: approx. 1 dl (for the dough).
Cheesecake filling: cream cheese (2 x 400 g packages, room temp), granulated sugar approx. 2.5 dl, sour cream 1 dl, 4 eggs, vanilla extract, (optional lemon juice).
Syrup: granulated sugar 4 dl, water 2 dl, cinnamon stick, 2 cardamom pods, a little lemon juice.
Topping/decoration: approx. 2 dl thick whipped cream or keshta (Arabic clotted cream), chopped pistachios (approx. 0.5 dl), optional dried rose petals or sprinkles.

Instructions:

Cheesecake layer: First, prepare the cheesecake part. Whip the cream cheese until soft, add sugar and whip until fluffy. Mix in sour cream, vanilla (and optional lemon). Add the eggs one at a time while mixing. Pour the batter into a greased springform (approx. 24 cm) lined with parchment paper at the bottom. Bake in a water bath at 160°C for about 60 minutes, until the edges are set but the center still jiggles slightly . Let cool, then chill completely (preferably freeze to facilitate assembly later ).
Prepare the kunafa dough: Thaw the kataifi dough if frozen and cut/pull apart the strands into shorter pieces. Mix half of the dough with melted butter/ghee and sugar. Fry over medium heat in a skillet while stirring until the strands become golden and caramelized from the sugar . Optionally mix in 1 tsp cinnamon and 1/2 tsp ground cardamom for extra flavor. This will be the bottom layer. Repeat the procedure with the other half of the dough for the topping.
Base: Press half of the butter-fried kunafa mixture into the bottom of a greased springform (the same size as the cheesecake). Make sure it is packed evenly; spoon over a few tablespoons of the syrup so that the base becomes moist but not soaked . Let cool.
Assembly: Release the chilled cheesecake filling from the mold and carefully place it on top of the kunafa base. Spread a layer of thick cream/keshta over the top of the cheesecake. Then distribute the rest of the butter-fried kunafa dough on top so that the entire surface is covered with a generous layer .
Finish: Heat the syrup and spoon it hot over the entire kunafa cake (or serve it on the side). Garnish with chopped pistachios and possibly dried rose petals or decorative sprinkles . Let the cake sit for a few hours (preferably in the fridge) so that the flavors meld.
Serving: Cut as you would a regular cheesecake. The crunchy, sweet kataifi dough provides a textural contrast to the smooth cheesecake – an exciting combination for adventurous dessert lovers!