Pistachio Kunafa
Bake a showstopping Pistachio Cream Kunafa Cheesecake. Enjoy creamy layers garnished with roughly chopped pistachios and a honey drizzle.
Equipment
- springform pan
- mixing bowl
- electric mixer
- spatula
- oven
- wire rack
- knife
- cutting board
- measuring cups
- measuring spoons
Ingredients
Kunafa Base & Topping
- 16 oz kunafa dough shredded phyllo dough, thawed
- 8 tbsp unsalted butter melted
Cheesecake Filling
- 16 oz cream cheese full-fat, at room temperature
- 1 cup granulated sugar
- 1 cup pistachios shelled, unsalted, finely chopped
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 1/4 cup whole milk
Garnish
- 1/4 cup honey
- 1/4 cup pistachios roughly chopped for garnish
Instructions
- Preheat your oven to 350°F (175°C). Brush a 9-inch springform pan with some of the melted butter to grease it lightly.
- In a large bowl, separate the kunafa dough strands with your hands. Pour the remaining melted butter over the dough and use your hands to toss and coat every strand thoroughly until the mixture is crumbly and moist.
- Press half of the buttered kunafa dough firmly into the bottom of the prepared springform pan to form an even, compact base layer. Set the pan aside.
- Using an electric mixer, beat the room-temperature cream cheese and granulated sugar in a medium bowl on medium speed until completely smooth and creamy, about 3 minutes. Beat in the finely chopped pistachios, vanilla extract, heavy cream, and whole milk until just combined into a thick, speckled filling.
- Pour the cream cheese filling over the kunafa base in the pan and spread it into a smooth, even layer with a spatula. Sprinkle the remaining buttered kunafa dough evenly over the top and gently press it down.
- Bake for 45-50 minutes, or until the top is a deep golden brown and crisp. The center may still have a slight jiggle. Remove from the oven and let the cheesecake cool completely in the pan on a wire rack for at least 2 hours.
- Drizzle the cooled kunafa cheesecake with honey and garnish with the roughly chopped pistachios before releasing the springform and slicing to serve.
Notes
Let the cheesecake cool completely before slicing for clean cuts.