Kunafa Cheesecake Recipe
From Nestlé® you will need
From the kitchen you will need
- FOR THE SHELL:
- Filo Pastry Sheets 450 g
- Unsalted Butter 70 g
- FOR THE FILLING:
- Nestlé® Sweetened Condensed Milk 397g 1 tin
- Cream Cheese 500 g
- Heavy Cream 200 ml
- Eggs 3
- Rose Water 2 tablespoons
- Vanilla Extract 2 teaspoons
- FOR THE TOPPING:
- Unsalted Butter 10 g
- Kunafa Pastry 50 g (1 cup)
- Chopped Shelled Pistachios 40 g
- Edible Dried Rose Petals (optional) 2 teaspoons
- FOR THE HONEY SYRUP:
- Sugar 85 g
- Honey 100 g
- Water 135 ml
Step by Step
Step
1
-
Without opening the boxes, defrost the Filo and Kunafa pastries ahead of time.
-
Preheat the oven to 180⁰C.
-
Prepare a 9” springform pan and line the bottom with baking paper of the same size. If you do not wish to use a springform pan, you can add 2 long baking paper strips under the paper disc and place them in an X position under the baking paper disc.
Step
2
-
For the filling, using a mixer, start by whisking the cream cheese. Follow by adding the Nestlé® Sweetened Condensed Milk and cream. Mix them well.
-
Add the eggs one by one.
-
Add the vanilla and rose water, then set the mix aside in the fridge.
Step
3
-
For the crust, take the Filo sheets out of the box and measure the required amount.
-
Cut the sheets in half, using clean scissors, and cover them with a towel so they don’t dry out.
-
To begin, take each cut Filo pastry sheet and brush it on one side with melted butter.
-
Place the pastry sheets in the pan (buttered side down), allowing the sides to hang out slightly.
-
Repeat until you have used all the sheets in an even manner around the pan. If you’re using baking strips, make sure they are visible under the hanging Filo sheets, so you can use them to pull out the cake from the pan after baking.
Step
4
-
Pour the filling and turn the sheet inwards, slightly covering the border of the cheesecake.
-
Bake in the oven at 180⁰C for 1 hour.
-
Open the door of the oven and leave it to cool inside for another hour.
-
Cool it on the counter for an additional hour. Finally, cool it in the fridge for 4 more hours.
Step
5
-
For the syrup, start by adding the sugar, honey, and water all together, mixing as you bring it to a boil. Then, cook on medium heat for about 20 minutes.
-
You will know it is ready when the syrup coats the back of the spoon. Once ready, leave it on the side to cool.
-
In a small pan, cook the Kunafa pastry, with 10g of unsalted butter, mixing constantly until the pastry is crunchy and golden. Set aside to cool as well.
Step
6
-
Once the cheesecake has completely cooled, take it out of the pan and decorate with the Kunafa pastry, then garnish with chopped pistachios and edible dried rose petals (optional).
-
Pour the syrup right before serving and enjoy!
From Nestlé® you will need
From the kitchen you will need
- FOR THE SHELL:
- Filo Pastry Sheets 450 g
- Unsalted Butter 70 g
- FOR THE FILLING:
- Nestlé® Sweetened Condensed Milk 397g 1 tin
- Cream Cheese 500 g
- Heavy Cream 200 ml
- Eggs 3
- Rose Water 2 tablespoons
- Vanilla Extract 2 teaspoons
- FOR THE TOPPING:
- Unsalted Butter 10 g
- Kunafa Pastry 50 g (1 cup)
- Chopped Shelled Pistachios 40 g
- Edible Dried Rose Petals (optional) 2 teaspoons
- FOR THE HONEY SYRUP:
- Sugar 85 g
- Honey 100 g
- Water 135 ml
Step by Step
Step
1
-
Without opening the boxes, defrost the Filo and Kunafa pastries ahead of time.
-
Preheat the oven to 180⁰C.
-
Prepare a 9” springform pan and line the bottom with baking paper of the same size. If you do not wish to use a springform pan, you can add 2 long baking paper strips under the paper disc and place them in an X position under the baking paper disc.
Step
2
-
For the filling, using a mixer, start by whisking the cream cheese. Follow by adding the Nestlé® Sweetened Condensed Milk and cream. Mix them well.
-
Add the eggs one by one.
-
Add the vanilla and rose water, then set the mix aside in the fridge.
Step
3
-
For the crust, take the Filo sheets out of the box and measure the required amount.
-
Cut the sheets in half, using clean scissors, and cover them with a towel so they don’t dry out.
-
To begin, take each cut Filo pastry sheet and brush it on one side with melted butter.
-
Place the pastry sheets in the pan (buttered side down), allowing the sides to hang out slightly.
-
Repeat until you have used all the sheets in an even manner around the pan. If you’re using baking strips, make sure they are visible under the hanging Filo sheets, so you can use them to pull out the cake from the pan after baking.
Step
4
-
Pour the filling and turn the sheet inwards, slightly covering the border of the cheesecake.
-
Bake in the oven at 180⁰C for 1 hour.
-
Open the door of the oven and leave it to cool inside for another hour.
-
Cool it on the counter for an additional hour. Finally, cool it in the fridge for 4 more hours.
Step
5
-
For the syrup, start by adding the sugar, honey, and water all together, mixing as you bring it to a boil. Then, cook on medium heat for about 20 minutes.
-
You will know it is ready when the syrup coats the back of the spoon. Once ready, leave it on the side to cool.
-
In a small pan, cook the Kunafa pastry, with 10g of unsalted butter, mixing constantly until the pastry is crunchy and golden. Set aside to cool as well.
Step
6
-
Once the cheesecake has completely cooled, take it out of the pan and decorate with the Kunafa pastry, then garnish with chopped pistachios and edible dried rose petals (optional).
-
Pour the syrup right before serving and enjoy!
Well Done!
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