A traditional Israeli cheesecake enveloped by knafeh

One of my dearest friends back in Canada is literally obsessed with Israeli cheesecake, that light, fluffy confection that’s made with soft, Israeli white cheese and whipped cream on a bed of crushed tea biscuits.

When I was first introduced to this confection, I experimented with every incarnation of white cheese and whipped topping available in Canada, where we still lived at the time, trying to come up with the taste and texture she remembered.

Today, whenever my friend comes to Israel for a visit, I take her to cafes known for the creamy delicacy. Of course, in the current world of kosher exports, the same products made here in Israel are readily available at most supermarkets with an adequate kosher section, because despite my best efforts, there is really no substitute for that soft, Israeli white cheese and real whipped cream.

In this fusion incarnation of the classic Israeli treat, I’ve replaced the crumb base and topping with a baklava-inspired knafeh. Prepared much like the traditional Middle Eastern sweet, the frozen dough is shredded and doused in butter, slowly cooked in the oven, and then drenched with a spiced, sugar-based syrup. The flavor combination and texture produce an absolutely divine dessert, a perfect finish to any dairy meal.

Israeli cheesecake with knafeh topping

Knafeh

• 1 package frozen knafeh dough (approximately 350 grams)
• 180 grams melted, unsalted butter
• Sugar syrup
• 2 cups white sugar
• 1 cup water
• Juice of half a lemon or quarter of an orange
• ½ tsp ground cinnamon
• ¼ tsp ground cardamom
• 2 tablespoons shelled pistachios and/or hazelnuts

Cheesecake

• 3 large egg whites
• ½ cup sugar
• 1 container whipping cream
• 3 tablespoons vanilla pudding powder
• 500 gram container soft white cheese, 5% or 9%

Preheat oven to 325°. Line a cookie sheet with parchment paper. Grease spring-form pan with butter or oil.

1. In a small saucepan, combine all the ingredients for the sugar syrup. Bring to a boil, then lower to a simmer, cooking for around 10 minutes until thickened to a syrup. Remove from heat and set aside.
2. Meanwhile, combine the shredded dough with the melted butter. Toss well to coat.
3. Spread the shredded dough on the cookie sheet and bake in the preheated oven for about 20 minutes, stirring every five minutes or so to ensure the dough turns uniformly brown.
4. Remove from oven and pour the syrup over the shredded dough, toss to coat completely. Then remove the shredded dough from the baking sheet and place in a fine mesh sieve over a bowl or directly over the sink. Let all the excess liquid drain off.
5. Press one-third of the knafeh into the bottom of the greased springform pan, then set the rest aside.
6. Now prepare the cheese: In a stand mixer using the whisk attachment, beat egg whites until soft peaks form. Slowly add sugar and continue beating until stiff. Remove from bowl and set aside.
7. Wash bowl and dry, then place in freezer for 10 minutes. Add whipping cream to the bowl and whip until thick. Add pudding powder, mix until combined. Fold white cheese into whipped cream. Gently fold egg whites into the mixture and pour into the prepared knafe base.
8. Refrigerate for one hour until the cheesecake feels firm to the touch.
9. Take the remaining knafeh and crumble it on top of the cheesecake, piling it high in the middle. Return to refrigerator and chill overnight.
10. Before serving, sprinkle crushed nuts on the top of the cake.