Kataifi Cheesecake Recipe
Make Kataifi Cheesecake Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Kataifi Crust
Cheesecake Filling
Honey Syrup & Topping
Method
Kataifi Crust
- 1
- 2
Toast kataifi with butter
Melt the butter in a small saucepan or microwave. In a large bowl, combine loosened kataifi, melted butter, 2 tablespoons granulated sugar, ground toasted almonds or pistachios (if using) and 1/4 tsp sea salt. Toss thoroughly so the kataifi is evenly coated.
- 3
Form crust and bake
Press about two-thirds of the butter-coated kataifi into the bottom and up the sides of the prepared springform pan to form an even, compact nest (leave remaining kataifi for topping). Use the back of a measuring cup to compress gently. Bake on the middle rack for 12–15 minutes until golden and crisp. Remove from oven and reduce oven temperature to 160°C (320°F). Let crust cool slightly while you make the filling.
Cheesecake Filling
- 4
Room-temperature ingredients
Ensure the cream cheese and eggs are at room temperature to avoid lumps and overbeating. Preheat oven (already reduced to 160°C / 320°F).
- 5
Beat cream cheese and sugar
In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium speed until smooth and creamy, about 2–3 minutes. Add 150 g granulated sugar and continue beating 1–2 minutes until combined and smooth, scraping the bowl as needed.
- 6
Add sour cream, eggs and flavorings
Add the sour cream, vanilla extract and lemon zest; mix until incorporated. Add eggs one at a time on low speed, mixing just until combined after each addition (do not overbeat). Scrape down the bowl. Sprinkle in the flour and 1/4 tsp sea salt, fold or mix on low speed just until blended and the batter is smooth and glossy.
- 7
Fill crust and bake
Pour the filling into the slightly cooled kataifi crust and smooth the top with a spatula. Tap the pan gently on the counter to release large air bubbles. Place the springform pan on a baking sheet. Bake at 160°C (320°F) for 50–65 minutes — the edges should be set and the center will still have a slight wobble (jiggle) when shaken. Avoid overbaking to prevent cracks.
- 8
Cool gradually
Turn the oven off and crack the oven door; leave the cheesecake inside to cool slowly for 30–45 minutes to reduce cracking. Remove from oven and let cool at room temperature for another hour. Then refrigerate uncovered for at least 4 hours, preferably overnight, to fully set.
Honey Syrup & Topping
- 9
Make honey syrup
While the cheesecake is cooling or shortly before serving, make the syrup. In a small saucepan combine 120 ml honey, 60 ml water, 1 tablespoon sugar, 1/2 tablespoon lemon juice and 1/4 tsp ground cinnamon. Warm gently over low heat, stirring until sugar dissolves. Bring just to a bare simmer for 1–2 minutes, then remove from heat. Let cool slightly.
- 10
Toast remaining kataifi
If you have reserved kataifi strands for a crunchy topping (the remaining one-third), break them into small clumps, toss with a little melted butter (about 1 tbs) and toast on a baking sheet at 180°C (350°F) for 6–8 minutes until crisp and golden. Watch carefully to avoid burning. Alternatively, use the chopped toasted pistachios as primary crunch.
- 11
Assemble and serve
To serve, run a thin knife around the springform edge and release the ring. Spoon or drizzle desired amount of warm or room-temperature honey syrup over the chilled cheesecake so it soaks slightly into the kataifi crust and glazes the surface. Sprinkle toasted pistachios evenly over the top and scatter the toasted kataifi clumps. Dust very lightly with powdered sugar if desired. Slice with a hot, clean knife (dip in hot water and wipe dry between cuts) and serve.