Kunafa Cheesecake Recipe

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 cup cold milk prepared from al alali Full Cream Milk Powder Kunafa Cheesecake Recipe
 Kunafa Cheesecake

Preparation: 20 minutes approximately
Cooking: 17 minutes approximately
Serves: 6

All you need

2 sachets al alali Cream Delight

1 cup cold milk prepared from al alali Full Cream Milk Powder

300 g full-fat cream cheese – softened

250 g fresh cream

3/4 cup al alali icing sugar

40 g approximately kunafa dough (shredded phyllo pastry) or 6 handfuls kunafa dough

3 tbsps ghee

3 tbsps butter

3 tbsps whole pistachio nuts – chopped

al alali Arabic Dessert Syrup with Orange Blossom flavor

Directions

  • Preheat panggangan to 220°C (428°F).
  • Prepare al alali Cream Delight as per instructions mentioned on the pack
  • In a large bowl, beat cream cheese with a hand mixer for a minute. Add fresh cream and sugar. Mix until homogeneous. Add prepared al alali Cream Delight and mix. Refrigerate, until ready to serve
  • Melt ghee and butter together in a small saucepan
  • Form a handful of kunafa dough into a nest shape (the size of a muffin pan). Place kunafa nest into a muffin tin cup. Repeat 5 times, until you have 6 kunafa nests in a muffin pan
  • Evenly pour ghee and butter over kunafa nests. Bake for 15-17 minutes, until golden brown
  • Meantime, toast pistachios in a saucepan on medium heat
  • While kunafa is still hot, pour 2 tablespoons of al alali Dessert Syrup over each nest. Allow to cool in the tin
  • Transfer kunafa nests to a paper towel, to soak excess butter
  • When ready to serve, divide cheesecake evenly into 8 serving cups or small bowls. Top with kunafa and pistachios
  • Serve cool and enjoy!

Source: alalali

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