KUNAFA PISTACHIO CHEESE CAKE

Ingredients

• 400 g Kataifi (Shredded Phyllo) (lightly toasted if desired)
• 0.5 cup Unsalted Butter (melted)
• 1 tablespoon Natural Honey (large spoon, preferably raw)
• 1 cup Pistachio Cream (store‑bought or homemade (ground pistachios blended with a little cream))
• 2 tablespoons Melted Dark Chocolate (use good quality 70% cocoa)
• 1 cup Heavy Cream (35% Fat) (chilled)
• 250 g Mascarpone Cheese (room temperature)
• 250 g Cream Cheese (softened)
• 400 g White Chocolate (chopped for melting)
• 0.5 teaspoon Vanilla Extract (pure extract)

Instructions

1. Prepare the Kunafa Base

   Melt the butter in a saucepan over low heat, then stir in the honey. Add the shredded kataifi, tossing until evenly coated.

   Time: PT10M

2. Press and Bake the Base

   Line the springform pan with parchment paper, then press the butter‑coated kataifi firmly into the bottom and up the sides. Bake at 180°C for 15 minutes until lightly golden.

   Time: PT15M

   Temperature: 180°C

3. Melt White Chocolate

   Place the chopped white chocolate in a heat‑proof bowl over simmering water (bain‑marie) and stir until smooth. Remove from heat and let cool slightly.

   Time: PT5M

4. Make the Cheesecake Filling

   In a large mixing bowl, combine cream cheese, mascarpone, heavy cream, pistachio cream, vanilla extract, melted dark chocolate, and the melted white chocolate. Beat with a whisk until smooth and airy.

   Time: PT15M

5. Assemble the Cheesecake

   Pour the filling over the baked kunafa crust, spreading evenly with a spatula.

   Time: PT5M

6. Bake the Cheesecake

   Return the pan to the oven and bake at 180°C for 20 minutes, or until the edges are set and the center has a slight wobble.

   Time: PT20M

   Temperature: 180°C

7. Cool and Refrigerate

   Remove the cheesecake from the oven, let it sit on a cooling rack for 30 minutes to reach room temperature, then refrigerate for at least 30 minutes (or up to 2 hours) before serving.

   Time: PT30M

8. Garnish and Serve

   Drizzle a thin stream of honey over the top and sprinkle chopped pistachios (optional). Release the springform and slice with a hot, wet knife.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g