Konafa Cheesecake with Qashta

Instructions

• • Mix the kunafa dough with melted butter until it's evenly coated.
  • Divide the kunafa dough in the cupcake pan (use a removable base cupcake pan if the pastry rings are hard to provide in the regular household) and press it well, creating a ½ cm thick kunafa disk.
  • Bake in a preheated oven at 200°C until the kunafa turns golden.
  • Remove from the pan and set it aside to cool. Store in an airtight container until needed.
  • Mix the butter with the biscuits and divide them evenly in the cupcake pan, gently pressing to create an even surface.
  • Bake in a preheated oven at 180°C for 8 minutes.
  • Allow it to cool completely while preparing the filling.
  • In a separate bowl, mix the Puck cream cheese spread, Puck Thick Cream, lemon juice, orange blossom water, and sweetened condensed milk until the mixture becomes fluffy.
  • Add the Puck whipping cream and whip for 4 to 5 minutes until the cream increases in size and becomes fluffy.
  • Using a piping bag, evenly distribute the cheesecake mixture over the biscuit base.
  • Refrigerate overnight.
  • Remove the cheesecakes from the cupcake pan.
  • Top each cheesecake with a mini kunafa disk.
  • Drizzle with simple syrup and garnish with crushed pistachios.