If you have a sweet tooth then you have certainly heard of the Palestinian knafeh! How about a modern take on this traditional Palestinian dessert? Knafeh Cheesecake is a specialty dessert in the Middle East. So let’s get into it!
A match made in heaven, the flavors mesh perfectly. You will wow yourself and everyone you know with this delicious dessert. Knafeh Cheesecake has a hearty crunchy red-colored dough and creamy Middle Eastern fragrant cheesecake filling. It is topped with pistachios and rose petals that will make you fall in love just by appearance.
Luxuriously Creamy Cheesecake with Kunafa Crust
What is Knafeh Cheesecake?
Knafeh (or Kunafa, knefeh) is a traditional Middle Eastern pastry filled with cream cheese and soaked in sugar syrup.
Kunafa recipe was invented in the 10th century and got its current name in the 13th century. This recipe was made for the royalty of that era to satisfy their hunger, especially during the month of Ramadan.
The traditional Palestinian knafeh is made in a pizza form, filled with cream cheese, topped with simple syrup, and garnished with chopped pistachios. It is served hot and the cheese inside has a melted texture.
However, this version is a bit different! Since I love knafeh and cheesecake, I decided to make it with a new twist on the traditional Palestinian knafeh.
Knafeh Cheesecake combines a traditional dessert with a modern one. A new version that you can enjoy cold with a lot of pistachios and simple syrup on the top.
Easy No Bake knafeh Cups recipe is also another version that you will love. Try it the next time you’re in the mood for a rich dessert with a traditional touch, you won’t regret it!
Why You Will Love This Recipe
This delicious kunafa dessert has a light, sweet, and creamy filling with a nice red color crust.
It is perfect for family gatherings to reflect Middle Eastern vibes.
This easy knafeh cheesecake incorporates major Mediterranean flavors like cream cheese filling, pistachios, and orange blossom water.
Creamy Arabic cheesecake is the right choice when you crave a creamy Middle Eastern dessert.
A Piece of Heaven
Pro Tips for the Best Kunafa Cheesecake
Make sure to de-salt the Akkawi cheese by soaking it in water for 6-8 hours and changing the water a couple of times because Akkawi cheese is so salty.
Feel free to adjust the amount of the Akkawi cheese based on how thick you want the filling to be.
Mix the ingredients of the filling on a low speed, but make sure to not overmix.
If you don’t want to make a large dessert, you could make several smaller ones using mini muffin pans instead.
Frequently Asked Questions
For sure, you can! Powdered red food coloring is an optional ingredient that will never affect the taste. It only adds a nice light red color to your cheesecake.
Bake it for 1 hour and 10 minutes at 325 degrees F, or until the center is a little jiggled and the outer edges are firm. The baking time may differ from one oven to another.
Store the knafeh cheesecake leftovers in an airtight container in the fridge for about 3-4 days.
It is best to freeze the unbaked kunafa cheesecake. When You are ready to serve, thaw the frozen crust and filling overnight, then assemble them as mentioned in the steps below
Bon Appétit
Ingredients
Cream cheese
Eggs
Heavy cream
Flour
Sugar
Sour cream
Orange blossom water
Kataifi dough
Powdered red food coloring
Unsalted butter
Akkawi cheese
Simple syrup and pistachio
Ricotta
Steps to Prep Kunafa Cheesecake Recipe
Make The Knafeh Cheesecake Filling
First, in the bowl of a mixer, beat the cream cheese until smooth, then add the sugar and beat again.
Then, add the orange blossom and sour cream and mix again.
Now, on low speed, add the eggs one at a time. Don’t overmix.
Finally, add in the heavy cream and flour, mixing until just incorporated.
Make The Knafeh Cheesecake Crust
First, melt the butter and mix the red food coloring with it.
Second, shred the knafeh dough, pour the red-colored butter all over, and mix well until each strand is colored.
Then, spray a 9-inch springform pan well and cover it with parchment paper then spray again.
Now, spread ½ of the listed knafeh dough into the pan and press it down.
Next, place the remaining dough spread out on a baking sheet and bake both trays at 350 degrees F for 10 minutes, until crispy.
Assemble The Knafeh Cheesecake
After that, place the filling on top of the baked crust and add the Akkawi cheese on top.
Now, transfer to a deep baking pan and fill halfway up with boiling water, make sure the springform pan is double-wrapped in foil.
Later on, bake at 325 degrees F for 1 hour and 10 minutes, until the center is a little jiggled but the outer edges are firm.
Last but not least, turn off the oven, open the door slightly and let it cool for 30 minutes before transferring it to the fridge to cool for 4+ hours.
Once cool, top with ricotta and the crunchy dough. Serve with pistachio and simple syrup. Enjoy!
Other Mediterranean dessert ideas:
Middle Eastern Rice Pudding (Riz Bi Haleeb)
Halawat el Jibn (Sweet Cheese Rolls)
Layali Lubnan (Lebanese Nights Dessert)
Basbousa Bil Qishta (Semolina Cake With Cream)
Mushabak Halabi (Middle Eastern Churros)
The Best Awameh (Luqaimat) Recipe
If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, and YouTube.
Knafeh Cheesecake
Ingredients
- 3 blocks cream cheese
- 3 large eggs
- 2 tablespoons heavy cream
- 2 tablespoons flour
- 1 cup sugar
- ¾ cup sour cream
- 1 tablespoon orange blossom water
- ¾ package of kataifi dough
- 2 teaspoons powdered red food coloring optional
- 1 stick unsalted butter
- ½ block Akkawi cheese not in water brine
- Simple syrup for garnish
- pistachio for garnish
- 1 cup Ricotta for topping
Instructions
Make The Knafeh Cheesecake Filling
- In the bowl of a mixer, beat the cream cheese until smooth, then add the sugar and beat again.
- Add the orange blossom and sour cream and mix again.
- On low speed, add the eggs one at a time. Don’t overmix.
- Add in the heavy cream and flour, mixing until just incorporated.
Make The Knafeh Cheesecake Crust
- Melt the butter and mix the red food coloring with it.
- Shred the knafeh dough, pour the red-colored butter all over, and mix well until each strand is colored.
- Spray a 9-inch springform pan well and cover it with parchment paper then spray again.
- Spread ½ of the listed knafeh dough into the pan and press it down.
- Place the remaining dough spread out on a baking sheet and bake both trays at 350 degrees F for 10 minutes, until crispy.
Assemble The Knafeh Cheesecake
- Place the filling on top of the baked crust and add the Akkawi cheese on top.
- Transfer to a deep baking pan and fill halfway up with boiling water, make sure the springform pan is double-wrapped in foil.
- Bake at 325 degrees F for 1 hour and 10 minutes, until the center is a little jiggled but the outer edges are firm.
- Turn off the oven, open the door slightly and let it cool for 30 minutes before transferring it to the fridge to cool for 4+ hours.
- Once cool, top with ricotta and the crunchy dough. Serve with pistachio and simple syrup. Enjoy!
Notes
- Make sure to de-salt the Akkawi cheese by soaking it in water for 6-8 hours and changing the water a couple of times because Akkawi cheese is so salty.
- Feel free to adjust the amount of the Akkawi cheese based on how thick you want the filling to be.
- Mix the ingredients of the filling on a low speed, but make sure to not overmix.
- If you don’t want to make a large dessert, you could make several smaller ones using mini muffin pans instead.
One Response
This is the first ever recipe I have tried from your page. I love knafeh, having it as a cheesecake was a win win. It’s an easy to follow recipe with all the helpful FAQs. 🙂