Kunafa/Kataifi Cheesecake
A luxurious fusion of Middle Eastern and Western dessert – a creamy cheesecake baked in crispy kunafa dough. Imagine a classic New York cheesecake given a Middle Eastern makeover: sweet and crunchy kunafa wraps a rich cheesecake, and everything is drenched in a spicy syrup . The crunchy, buttery kataifi dough acts as the base and topping instead of the usual biscuit base, and between the layers hides a smooth vanilla cheesecake. A scent of cinnamon and cardamom in the syrup and pistachios on top tie the flavors together.
A luxurious fusion of Middle Eastern and Western dessert – a creamy cheesecake baked in crispy kunafa dough. Imagine a classic New York cheesecake given a Middle Eastern makeover: sweet and crunchy kunafa wraps a rich cheesecake, and everything is drenched in a spicy syrup . The crunchy, buttery kataifi dough acts as the base and topping instead of the usual biscuit base, and between the layers hides a smooth vanilla cheesecake. A scent of cinnamon and cardamom in the syrup and pistachios on top tie the flavors together.
Ingredients:
for a 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: about 1 dl (for the dough).
- Cheesecake filling: cream cheese (2 x 400 g packages, room temperature), caster sugar approx. 2.5 dl, sour cream 1 dl, 4 eggs, vanilla extract, (optionally lemon juice).
- Sugar syrup: 4 dl granulated sugar, 2 dl water, cinnamon stick, 2 cardamom seeds, a little lemon juice.
- Topping/garnish: approx. 2 dl thick whipped cream or keshta (Arabic clotted cream), chopped pistachios (approx. 0.5 dl), optionally dried rose petals or sprinkles.
Instructions:
- Cheesecake layer: First prepare the cheesecake part. Beat the cream cheese until soft, add the sugar and beat until fluffy. Mix in the sour cream, vanilla (and possibly lemon). Add the eggs one at a time while beating. Pour the batter into a greased springform pan (approx. 24 cm) lined with baking paper in the bottom. Bake in a water bath at 160°C for approx. 60 minutes, until the edges are set but the centre is still slightly wobbly. . Let cool, then refrigerate completely (preferably freeze for easier 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 frying pan, stirring, until the strands are golden and caramelized by 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.
- Bottom: Press half of the buttered kunafa mixture into the bottom of a greased springform pan (same size as the cheesecake). Make sure to pack it evenly; spoon over a few tablespoons of the syrup so the bottom is moist but not soaked. . Let cool.
- Assembly: Remove the cooled cheesecake filling from the pan and carefully place it on top of the kunafa base. Spread a layer of thick cream/ keshta over the top of the cheesecake. Then spread the rest of the butter-fried kunafa dough on top so that the entire top is covered with a generous layer .
- Finish: Heat the syrup and spoon it hot all over the kunafaka cake (or serve it on the side). Garnish with chopped pistachios and optionally dried rose petals or decorative sprinkles. Let the cake sit for a few hours (preferably in the fridge) so the flavors can settle.
- Serving: Slice like a regular cheesecake. The crunchy, sweet kataifi dough provides textural contrast to the smooth cheesecake – an exciting combination for adventurous dessert lovers!
Source: The recipe is based on Kanafeh Cheesecake from Cleobuttera.
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