Knafeh Cheesecake

Knafeh Cheesecake is a delicious dessert that combines the best of both worlds – a creamy cheesecake and the crispy goodness of knafeh. Knafeh, also known as kunafa, is a traditional Middle Eastern dessert made of Kataifi (shredded phyllo dough), sweet cheese, and topped with a sweet fragrant syrup. It’s the perfect fusion of flavors.

In this Middle Eastern Cheesecake, a layer of knafeh is used for the base of the creamy cheesecake filling instead of a graham cracker crust. The knafeh crust is made by mixing the kataifi with butter and powdered sugar and baking until it becomes crispy and golden.

The cheesecake filling is made using cream cheese, cream, sugar, and eggs, and is flavored with a hint of vanilla and orange blossom. The cheesecake is then baked on top of the knafeh crust until it is set, the cheesecake layer is similar to an NY cheesecake recipe.

To finish the cheesecake is topped with toasted kataifi and drizzled with a fragrant orange blossom sweet syrup giving the knafeh cheesecake a delicious and satisfying sweetness that will leave you craving more. This Knafeh Cheesecake is a dessert that is perfect for any occasion, whether you are looking to impress your guests or simply indulge in a delicious treat.

Why this Knafeh Cheesecake is great!

• A great way to make something a little different with this east meets west fusion cheesecake
• The crunchy Kataifi topping works so well with the smooth and creamy cheesecake
• A twist on the classic New York cheesecake
• Great for any time of year, but especially great for Eid or other Holidays

What is Knafeh?

Knafeh, also known as kunafa, is a traditional Middle Eastern dessert that is popular in many countries such as Palestine, Lebanon, Syria, and Turkey. It is made of shredded phyllo dough also called Kataifi that is layered with a sweet cheese filling and baked until the cheese is melted and the pastry is crispy and golden.

Knafeh is often flavored with rose water or orange blossom water and is served hot or warm, drizzled with a sugar syrup. Some variations of knafeh include adding nuts such as pistachios or almonds, it can also be made with a creamy filling instead of a cheesy filling. The knafeh pastry is sometimes left as is ot lightly coloured with orange food coloring.

Knafeh is a beloved dessert that is often served during special occasions such as weddings, birthdays, and during Ramadan and Eid. It is also commonly found in Middle Eastern bakeries and dessert shops, where it is enjoyed as a sweet treat alongside a cup of tea or coffee.

What is Kataifi?

Kataifi is a shredded phyllo/filo pastry. It is used in both sweet and savoury dishes. It is most commonly and most notably used for making tradtional knafeh/kunafeh.

Ingredients needed

• Kataifi
• Unsalted butter
• Powdered sugar
• Cream cheese – softened at room temperature
• Sugar – granulated / caster
• Large eggs
• Vanilla extract
• Orange blossom water
• Cream
• Chopped Pistachios

How to make Knafeh Cheesecake

Line a the bottom of the springform pan with parchment paper. I do the bottom and the sides. Preheat oven.

Melt butter and mix it well with the kataifi and sugar. Place it into the pan and bake till golden brown.

Fit a stand mixer with a paddle attachment and place in the cream cheese and sugar. Alternatively, place the cream cheese and sugar in a large bowl & use the beater attachments in an electric hand mixer. Beat until combined and the sugar has mixed in with the cream cheese.

Add in eggs, vanilla and orange blossom. Mix until smooth and creamy.

Add in the cream and mix again.

Pour the cheesecake mixture into the springform pan on top of the baked kataifi.

Place in the oven with a pan of hot water beneath it (read the full tips section below). Once baked, let cool completely in the oven.

The remaining Kataifi is toasted in some butter and cooled.

Top the cheesecake layer with whipped cream, toasted kataifi pastry, orange blossom simple syrup and ground pistachio.

Water bath hack: Most cheesecake recipes suggest using a water bath, this is a great tip. The water bath helps the cheesecake cook more evenly and keeps the cheesecake mixture smooth and creamy. This can be really fiddly, instead, fill an oven safe dish with water and place on the rack directly below the cheesecake.

Tips for making cheesecake

1. Use room temperature ingredients: Make sure the cream cheese, eggs, and other dairy ingredients are at room temperature before mixing. This ensures a smooth and creamy texture in your cheesecake batter.
2. Prepare the knafeh crust properly: Toast the phyllo dough well and press it firmly into the bottom of the pan in an even layer. This helps create a sturdy base for the cheesecake.
3. Avoid over-mixing: Mix the cheesecake batter just until all the ingredients are combined. Over-mixing can whip excess air into the batter, this can lead to cracking.
4. Tap the cheesecake: After filling the cheesecake into the pan, gently tap it on the counter to avoid any air bubbles in the cheesecake.
5. Bake with water: You can use my tip above to avoid the hassle of a water bath or use the traditional water bath method, either way this helps to prevent cracking.
6. Bake slow: Cheesecakes benefit from a slower, longer cooking time. This will mean the cheesecake won’t spike in temp and create cracks.
7. Allow proper cooling and chilling time: After baking, let the cheesecake cool at room temperature in the oven for about an hour, then refrigerate it for at least 4-6 hours or overnight. This allows the flavors to develop fully and gives the cheesecake time to set. Top with toppings before serving.
8. Use a hot knife for clean slices: Before cutting into the chilled cheesecake, dip a sharp knife into hot water and wipe it clean between each slice. This helps achieve neat and clean slices.
9. Bring cheesecake to room temperature before serving: For the best texture and flavor, remove the cheesecake from the refrigerator and let it sit at room temperature for about 20-30 minutes before serving. Bringing the cheesecake to room temperature also ensures a smoother, silkier texture. If its’ cold, the texture will be more firm and dense.

Substitutions and Variations

• Use rosewater syrup instead of orange blossom syrup
• Add more pistachios into the top, I love them so I would add tons of pistachios to mine
• Top the cheesecake with ricotta cheese instead of cream
• Decorate with rose petals

More Recipes to try:

• Toblerone Cheesecake
• Turkish Delight Ice Cream
• Biscoff Ripple Cake
• Oreo Cheesecake Brownies