Kataifi Cheesecake (Kunefe Cheesecake)

A fusion of Middle Eastern kunefe and classic cheesecake, this dessert features a crispy kataifi crust, a creamy vanilla-flavored cheesecake filling, and a drizzle of floral syrup.

Ingredients:

• Kataifi Base: 150g kataifi dough (shredded phyllo)
• 75g unsalted butter (melted)
• 1/3 cup powdered sugar
• Cheesecake Filling: 750g cream cheese (room temperature)
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 2 tsp orange blossom water (or rose water)
• 3/4 cup heavy cream
• Syrup: 1 cup granulated sugar
• 1 cup water
• 1 tsp orange blossom water
• Topping: 100g kataifi dough
• 55g butter (melted)
• 1/2 cup cold heavy cream
• 2 tbsp powdered sugar
• 2 tbsp crushed pistachios

Instructions:

1. Preheat oven to 300°F (150°C). Toss kataifi with melted butter and powdered sugar, pressing it into a greased 8-inch springform pan. Bake for 20 minutes until golden, then let cool.
2. Beat cream cheese and sugar until smooth. Add eggs one at a time, followed by vanilla extract, orange blossom water, and heavy cream. Pour over the kataifi crust.
3. Bake in a water bath at 300°F for 60–65 minutes. Allow to cool in the oven for an hour, then refrigerate for at least 4 hours.
4. For the syrup, simmer sugar and water, then add orange blossom water and let cool.
5. Toast kataifi with butter for the topping. Before serving, spread whipped cream over the cheesecake, sprinkle crispy kataifi and pistachios, then drizzle with syrup.

Images:

Source: Modest Munchies