Kanafa Cheesecake! RAMADAN DESSERT RECIPE

Ingredients

• 1 cup Heavy Cream (cold, from the refrigerator)
• 1 cup Whole Milk (cold)
• 2 tablespoons Cornstarch (sifted)
• 2 tablespoons All-Purpose Flour (sifted)
• 1 teaspoon Vanilla Extract (pure vanilla)
• 12 ounces Shredded Phyllo (Knafeh Phyllo) (store‑bought shredded phyllo, keep sealed until use)
• 1 cup Water (tap water)
• 1 cup Granulated White Sugar (for simple syrup)
• 1 teaspoon Orange Blossom Water (optional, adds floral aroma)
• 1 teaspoon Lemon Juice (freshly squeezed, used only if orange blossom water omitted)
• 8 ounces Cream Cheese (room temperature, softened)
• 0.5 cup Granulated White Sugar (for cheesecake filling)
• 2 large Eggs (room temperature)
• 0.5 cup Shredded Mozzarella (low‑moisture, shredded)
• 1 cup Ashla Custard (prepared earlier (see step 1))
• 2 tablespoons Pistachios (chopped, for garnish)
• 1 teaspoon Dried Rose Petals (edible, for garnish)

Instructions

1. Prepare Ashla Custard

   In a small pot combine heavy cream, whole milk, cornstarch, all‑purpose flour, and vanilla extract. Whisk over medium heat continuously until the mixture comes to a boil and thickens into a smooth custard. Remove from heat, transfer to a bowl, cover with plastic wrap touching the surface, and refrigerate to cool.

   Time: PT15M

2. Prepare Shredded Phyllo

   Measure about 12 oz of shredded phyllo. Pulse half of it in the food processor until strands are uniform length, then repeat with the remaining half. Transfer to a bowl and gently massage with clean hands to separate strands evenly.

   Time: PT5M

3. Make Orange Blossom Simple Syrup

   In a saucepan combine 1 cup water and 1 cup granulated sugar. Bring to a boil, then add orange blossom water (or lemon juice if omitted). Reduce heat and simmer 10‑15 minutes until the mixture is translucent and slightly thick. Transfer to a heat‑proof bowl and let cool to room temperature.

   Time: PT12M

4. Beat Cheesecake Filling

   Using a stand mixer with the paddle attachment (or a hand mixer), beat the softened cream cheese with ½ cup sugar until smooth. Add the eggs, vanilla extract, shredded mozzarella, and 1 cup chilled ashla custard. Mix just until combined, scraping the sides as needed; avoid over‑mixing to keep air bubbles minimal.

   Time: PT5M

5. Assemble Kanapha Cheesecake Cups

   Place cupcake liners in a 12‑cup muffin tin. Sprinkle about 2 Tbsp shredded phyllo into the bottom of each liner and press gently. Fill each cup 2/3‑3/4 full with the cheesecake batter, then top with another 1‑2 Tbsp shredded phyllo.

   Time: PT5M

6. Bake Cheesecake Cups

   Bake in a pre‑heated oven at 350 °F for 20‑25 minutes, until the edges turn golden and the center is set but still slightly wobbling.

   Time: PT22M

   Temperature: 350°F

7. Cool and Drizzle Syrup

   Remove the tin from the oven and let the cupcakes cool in the tin for 10‑15 minutes. Drizzle each with 1‑2 tsp of the cooled simple syrup, then sprinkle chopped pistachios and dried rose petals. Transfer to a plate and refrigerate until completely chilled.

   Time: PT17M

8. Serve and Store

   Serve the chilled cheesecake cups as a dessert. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

   Time: PT0M

Nutrition Facts

Calories

300

Protein

8 g

Carbohydrates

30 g

Fat

18 g

Fiber

1 g