Knafeh Cheesecake

Knafeh Cheesecake

Decadent cheesecake meets traditional Palestinian knafeh! A match made in heaven, the flavors mesh perfectly. Looking at it, this yummy dessert might seem challenging to make, but trust me: It is effortless.

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Ingredients

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Cream cheese Eggs Heavy cream Flour Sugar Sour cream Orange blossom water Kataifi dough Powdered red food coloring Unsalted butter Akkawi cheese Simple syrup Pistachio Ricotta

Steps to 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.

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On low speed, add the eggs one at a time. Don’t overmix.

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Add in the heavy cream and flour, mixing until just incorporated.

Steps to Make The Knafeh Cheesecake Crust

Melt the butter and mix the red food coloring with it.

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Shred the knafeh dough, pour the red-colored butter all over, and mix well until each strand is colored.

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Spray a 9-inch springform pan well and cover it with parchment paper then spray again.

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Spread ½ of the listed knafeh dough into the pan and press it down.

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Place the remaining dough spread out on a baking sheet and bake both trays at 350 degrees F for 10 minutes, until crispy.

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Steps to Assemble The Knafeh Cheesecake

Place the filling on top of the baked crust and add the Akkawi cheese on top.

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Transfer to a deep baking pan and fill halfway up with boiling water, make sure the springform pan is double-wrapped in foil.

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Bake at 325 degrees F for 1 h and 10 mins, until the center is a little jiggled but the outer edges are firm.

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Turn off the oven, open the door, and let it cool for 30 mins before transferring it to the fridge to cool for 4+ hours.

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Once cool, top with ricotta and the crunchy dough. Serve with pistachio and simple syrup. Enjoy!

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Grab The Full Recipe Details Via The Link Below

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