Kunafa cheesecake
Kunafa Cheesecake
3/4 pack of Kunafa dough aka kataifi dough
2/3 cup ghee or melted butter
1 teaspoons Optional Red food dye powder(there is actual red dye for Kunafa)
3 8 oz cream cheese, package at room temperature
1 cup Sugar
1 teaspoons vanilla
1/2 sour cream
1/2 rose water optional
2 tablespoons heavy whipped cream
3 eggs at room temperature
Pistachios, optional
Preheat the oven to 350°
In a bowl add the ghee if your using the dye add that now and mix. Then add the shredded Kunafa dough mix with you hands. In a 9 inch springform pan put a parchment paper, exactly the same size as the round 9 inch at the bottom. Spray with nonstick spray and put 3/4 of the kunafa at the bottom and pressed down as hard as you can. On a baking tray spread out the rest of the kunafa top of a parchment paper and put both of these in the oven for 10 minutes. Remove them from the oven and then start on the filling. In a bowl add the cream cheese and sugar, mix until it’s nice and creamy then add the sour cream, vanilla, rosewater, and heavy, whipping cream. Mixed that until it’s combine, then adding in the eggs one at a time. Pour this right into the springform pad, putting an aluminum foil around it flowing to the top then put it into a 11 inch or 12 inch tall pan fillet halfway with boiling water and place it in the oven for 50 to 60 minutes when it comes out of the oven allow it to cool down for a couple of hours and place it in the fridge overnight. Now that it’s the next day remove it from the springform pan, put the whipping topping on top, shredded toasted Knafo dough, pistachios. You can add some simple syrup on top of you and enjoy. 😉
Top whipped cream
1 cup heavy whipping cream
1 tablespoon sugar
1/2 teaspoons rose water optional
Mix altogether these ingredients until it’s nice and thick with a hand mixer.
Hey dessert lovers! If you've ever dreamt of making that show-stopping Kunafa Cheesecake at home, you're in the right place. This isn't just any dessert; it’s a delightful fusion that brings the crispy, buttery goodness of traditional Kunafa together with the rich, creamy texture of a classic cheesecake. As a fan of Middle Eastern sweets, I've experimented a lot, and I'm excited to share some of my personal tips to help you perfect this incredible Arabic sweet dish. First, let's talk about that iconic Kunafa dough, also known as kataifi dough. Getting it perfectly crisp is key. Don't be shy with the ghee or melted butter! It’s what gives the dough its beautiful golden color and unmistakable crunch. I like to really shred my kataifi dough finely and then ensure every strand is coated with the ghee. If you want that traditional vibrant orange hue, a tiny bit of red food dye mixed into the melted butter before tossing with the dough works wonders. And when you press the dough into your springform pan, press it down *firmly*. A flat-bottomed glass or measuring cup can be your best friend here to get an even, compact crust. Now, for the star of the show: the cheesecake filling. Achieving that silky smooth texture is easier than you think. Make sure your cream cheese and eggs are at room temperature – this makes mixing a breeze and prevents lumps. Beat the cream cheese with sugar until it's super creamy, then gently fold in your sour cream, vanilla, and the optional but highly recommended rose water and heavy whipped cream. Adding the eggs one at a time and mixing just until combined prevents over-mixing, which can lead to cracks. And for a truly crack-free cheesecake, the boiling water bath is non-negotiable! It creates a steamy environment that bakes the cheesecake gently, ensuring a smooth, beautiful top. Beyond the classic, there are so many ways to customize your Kunafa Cheesecake. For a fun twist, try making kunafa cheesecake cups in a muffin tin – perfect for individual servings! You can also play with toppings. While pistachios are classic, don't limit yourself. A drizzle of simple syrup is traditional, but you could also add a touch of warm honey or even a sprinkle of toasted coconut. Some people love a whipping cream topping, perhaps with a hint of rose water for an extra aromatic touch. No matter how you serve it, this dessert is sure to impress!
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