Desserts 🤖 AI Generated

Kunafa Cheesecake: Middle Eastern NY Fusion

Crispy shredded pastry crust meets creamy cheesecake filling in this showstopping Middle Eastern-American hybrid. Our Fat Switch swaps heavy cream for Greek yogurt and uses half the butter, slashing 40% of calories while keeping every layer indulgent and restaurant-quality.

25m

Prep Time

45m

Cook Time

Servings

310

Calories

22g

Protein

🛒 Ingredients

✓ 200g shredded kunafa pastry (kataifi)
✓ 3 tbsp butter, melted
✓ 1.5 tbsp light olive oil
✓ 1 tsp ground pistachios
✓ 1/4 tsp ground cinnamon
✓ Pinch of sea salt
✓ 1 tbsp lemon zest
✓ 12 oz cream cheese, softened
✓ 4 oz mascarpone cheese
✓ 1.5 cups Greek yogurt (0% fat)
✓ 1/2 cup light cream (or half-and-half)
✓ 1/4 cup granulated sugar
✓ 2 tbsp honey
✓ 1 tbsp vanilla extract
✓ 3 tbsp orange blossom water
✓ 1/4 cup roasted pistachios, chopped (topping)
✓ 2 tbsp honey (drizzle)

👨‍🍳 Instructions

1. Prep the Kunafa Crust: Preheat oven to 180°C (350°F). In a small bowl, combine melted butter and olive oil. Gently toss shredded kunafa with the oil mixture, cinnamon, salt, and pistachios until evenly coated—don't compress it.

2. Build the Crust Layer: Press half the kunafa mixture firmly into a 20cm (8-inch) springform pan, creating an even base. Bake for 12–14 minutes until light golden, watching carefully to prevent burning. Remove and let cool 5 minutes.

3. Make the Cheesecake Base: Beat softened cream cheese and mascarpone together for 2–3 minutes until light and fluffy. Scrape bowl frequently. Add sugar, honey, and vanilla; beat another 2 minutes until no lumps remain.

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4. Fold in the Yogurt Layer: In a separate bowl, whisk Greek yogurt and light cream until smooth. Gently fold into the cheese mixture in two additions, stirring until just combined—don't overbeat or filling becomes grainy.

5. Infuse with Orange Blossom: Stir orange blossom water into filling, then gently pour over the cooled kunafa base. Smooth the top with a spatula. Scatter remaining kunafa crumbles evenly across the surface.

6. Bake Low and Slow: Bake at 160°C (325°F) for 25–28 minutes. Center should jiggle slightly when tapped—it sets as it cools. Do not overbake or filling cracks. Turn oven off and let cheesecake rest inside for 10 minutes.

7. Chill and Set: Cool completely at room temperature (30 minutes), then refrigerate for at least 1.5 hours (or up to 24 hours for best texture). The filling will firm up significantly.

8. Finish and Serve: Run a warm knife around the edge to loosen. Drizzle with warm honey and scatter chopped pistachios on top. Slice with a hot, wet knife for clean edges. Serve chilled or at room temperature.

📊 Nutrition per Serving

Calories310 kcal

Protein22g

Carbohydrates48g

Fat8g

🏷️ Tags

#Middle Eastern cheesecake recipe#low-calorie kunafa dessert#Greek yogurt cheesecake

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