Kunafa Cheesecake
Ingredients
300 g kunafa
100 g butter, melted
1/4 cup chopped pistachios
Cheesecake
1/2 cup sugar
1 cup whipping cream
250g mascarpone
250g cream cheese
vanilla
1 tsp orange blossom
1/2 tbsp rose water
Syrup
1/2 cup sugar
1/4 cup water
saffron
Method
To make the syrup, in a saucepan, place the sugar, water, and saffron.
When the sugar dissolves set aside.
Preheat the oven to 200°C/400°F.
Add the kunafa in a food processor to shred it.
Place the kunafa in a tray and rub the melted butter well.
Place 2/3 of the kunafa in a springform pan. Leave the 1/3 in the tray.
Bake them until golden. Allow them to cool completely.
Whisk the whipping cream and sugar.
Add the cream cheese, mascarpone, vanilla, rose water, and orange blossom water.
Spread the mixture on the cooled kunafa in the springform pan.
Refrigerate for at least 3 hours.
Top with the chopped pistachios followed by the rest of the baked kunafa.
Serve with the syrup.
