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Knafeh Cheesecake
Knafeh Cheesecake
- Preparation time 300 mins
- Serves 8 people
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Calling all cheesecake lovers! You need to get your forks on a slice of this!
Created by The Great Australian Bake Off veteran, Hoda Alzubaidi, this decadent cheesecake is complete bliss in every bite. Picture this: luscious layers of creamy cheesecake nestled between layers of buttery, crunchy knafeh pastry, all drizzled with a generous dose of sweet syrup. It’s a Middle Eastern twist on the classic Western dessert that will have you coming back for seconds (and thirds).
Ingredients
- 200g Kataifi Pastry
- 150g butter, melted
- 675g (three packs) cream cheese
- 1 cup sugar
- 1 teaspoon vanilla
- ½ cup sour cream
- 3 eggs
- Lemon zest
- ½ teaspoon rose water (optional)
For the topping:
- 1 cup heavy cream
- ½ teaspoon rose water (optional)
- 1 Tablespoon powdered sugar
- Pistachios
Method
- Cut the kataifi pastry into small pieces with your hands or knife. Pour the melted butter on top and evenly massage it into the pastry.
- Place half of the mixture into an 8-inch cake tin and press down for the base. Place the other half into a flat baking tray to make the topping. Bake both at 175°C for 15 minutes until golden.
- For the cheesecake whisk together the cream cheese, sugar, vanilla and sour cream until smooth. Add the eggs, lemon zest and rosewater. Once whisked well pour it into the cake tin.
- Place the cake tin into a larger tray and pour boiling water into the tray. Bake at 175°C for 50 minutes. Place in the fridge for 4 hours.
- Whip the heavy cream, sugar and rosewater together and place it on top of the cheesecake. Add the rest of the golden kataiki pastry on top and optional sprinkling of pistachios and rose petals.
