Kanafeh cheesecake is a luxurious dessert that blends two classics: the smooth richness of cheesecake and the crispy, buttery texture of traditional Middle Eastern kanafeh. The result is a golden-crusted cheesecake with shredded phyllo (kataifi) on the top and bottom, filled with a creamy cheese center and finished with a drizzle of sweet sugar syrup. It’s indulgent, festive, and perfect for special occasions. This recipe serves 8.
Ingredients
For the syrup:
1 cup sugar
1/2 cup water
1 teaspoon lemon juice
1 teaspoon rose water or orange blossom water (optional)
For the crust and topping:
250g kataifi (shredded phyllo dough, thawed if frozen)
100g unsalted butter, melted
2 tablespoons sugar
For the cheesecake filling:
450g cream cheese, softened
1 cup ricotta cheese or mascarpone
1/2 cup sugar
3 eggs
1 teaspoon vanilla extract
2 tablespoons cornstarch
Zest of 1 lemon (optional)
How to Make Kanafeh Cheesecake
Prepare the syrup first:
In a small saucepan, combine sugar, water, and lemon juice. Bring to a boil, then simmer for 8–10 minutes until slightly thickened. Add rose water or orange blossom water if using. Let it cool completely.
Prepare the kataifi crust:
Preheat oven to 170°C (340°F).
Gently pull apart the kataifi dough using your fingers so it’s fluffy. Mix with melted butter and 2 tablespoons sugar in a large bowl until evenly coated.
Press half of the kataifi into the bottom of a greased springform pan (22–24 cm). Press firmly to make an even crust.
Make the cheesecake filling:
In a mixing bowl, beat cream cheese, ricotta, and sugar until smooth.
Add eggs one at a time, then mix in vanilla, lemon zest, and cornstarch. Blend until creamy and lump-free.
Pour the filling over the kataifi base and smooth the top.
Top with the rest of the kataifi dough:
Lightly press the remaining kataifi over the filling to form a golden top crust.
Bake the cheesecake:
Place the pan on a tray and bake for 50–60 minutes, or until the center is just set and the top is golden.
Let the cheesecake cool to room temperature, then chill for at least 4 hours or overnight.
To finish:
Before serving, warm the sugar syrup slightly and drizzle it generously over the top of the cheesecake. Add crushed pistachios or rose petals if desired.
Serving Suggestions
Serve slices slightly chilled or at room temperature with an extra drizzle of syrup. It pairs beautifully with Turkish or Arabic coffee.
Kanafeh cheesecake brings the best of both worlds in one unforgettable dessert—crisp, creamy, sweet, and fragrant, with textures that melt and crunch in every bite.
