تشيز كيك الكنافة بماء زهر البرتقال

Middle Eastern 20 Mins Prep · 60 Mins Cook

1. Preheat the oven to 180°C, gas mark 4. Grease a 22cm springform cake tin with cooking spray.
2. Roughly chop the knafeh dough. Melt the butter. In a large bowl, mix the knafeh dough with melted butter until well combined. Set aside approx. 80g of the knafeh-butter mixture. Firmly press the remaining mixture into the cake tin. Bake the knafeh base for approx. 25-30 minutes, or until golden brown. Remove from the oven and set aside to cool.
3. Meanwhile, make the filling. Zest the orange. Place the cream cheese and sugar in a stand mixer and beat until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the yoghurt, orange blossom water, orange zest and vanilla extract until the filling is smooth. Pour the cream cheese filling over the cooled knafeh base in the springform pan. Smooth the top with a spatula and tap the pan on the counter to remove any air bubbles.
4. To prepare a water bath, wrap the bottom of the tin in cling film followed by aluminium foil. Place it in a deep tray. Place the tray in the oven and fill the tray halfway with boiling water. Lower the oven temperature to 160°C, gas mark 3. Bake for approx. 45-50 minutes, or until the centre is set but slightly wobbly. Leave in the oven with the door slightly ajar to allow the cheesecake to come to room temperature. Remove from the oven then refrigerate it for at least 4 hours or overnight.
5. When ready to serve, run a knife around the edge of the springform pan to loosen the cheesecake, then release the sides. Spread the remaining knafeh mixture over the top of the cooled cake. Scatter over the pistachios and rose petals. Drizzle with honey. Slice and serve.

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