Kataifi Cheesecake with Walnuts and Pistachios
Indulge in this creamy cheesecake which features a crispy and buttery kataifi pastry base and is topped with walnuts, pistachios and honey syrup.
What’s Kataifi?
Kataifi, in Greek (καταϊφι) is a shredded phyllo pastry used for a variety of desserts mainly in Turkey (kadayif), Middle Eastern countries (kanafeh) and Greece. It differs from the regular phyllo pastry used in desserts as Baklava or Galaktoboureko. Quick side note; when I first showed kataifi pastry to my husband he thought it was shredded coconut! All of these is to say that you might not be familiar with kataifi but it will elevate any dessert you will use it for due to its unique texture. If you check my Greek Ekmek Kataifi with Pistachios recipe, you will get the memo.
When Kataifi met Cheesecake
I LOVE cheesecake! There I said it (again…). Not so long ago I posted a Greek style strawberry cheesecakes recipe, made with phyllo cups. I was amazed of how perfectly cheesecake pairs with phyllo pastry. Needless to say, I had to experiment with kataifi pastry this time. This Kataifi cheesecake is crispy, buttery, creamy and so refreshing! If you are looking to try something different but still enjoy the richness of a good cheesecake, then this is the recipe you need.
Ingredients for Kataifi Cheesecake
- Kataifi Pastry: This is the key ingredient for this recipe. It’s buttery, crispy and coated in syrup for extra flavor. Save some of the baked kataifi pastry to garnish the cheesecake and to add a nice crunch!
- Cream Cheese: This dessert is all about different textures. Cream cheese will provide a subtle and sharp cheese taste. Make sure to use softened cream cheese for ultimate creaminess. You might as well use mascarpone in place of the cream cheese.
- Greek Yogurt: As a true Greek I always opt for Greek yogurt instead of sour cream. That doesn’t mean the you can’t use the latter. However, for this recipe I prefer Greek yogurt as it has a thicker consistency and stronger taste.
- Nuts: Traditionally, Greek kataifi uses walnuts, pistachios and/or almonds. I find the first two ideal for this cheesecake but feel free to experiment with other nut combinations.
How to make Cheesecake Kataifi:
Kataifi Syrup
In a saucepan over medium heat, add the water, sugar, lemon juice and rind, cinnamon stick and bring to a boil. Simmer for 5 minutes until the sugar has completely dissolved. Remove from fire and set aside to cool (see photo 1).
Kataifi Base
Preheat oven to 350°F(180C). Grease a 9 inches round baking pan and line the bottom with parchment paper.
Gently, work the kataifi dough with your hands, spreading the strands out until they are fluffy (see photo 2).
[easy-image-collage id=2496]Spread one third of the kataifi pastry at the bottom of the pan and drizzle some of the butter using a brush. Press it down with a spatula. Repeat the same process for the remaining two thirds of kataifi pastry. Make sure the kataifi is distributed evenly and there are no gaps. With the same brush, carefully press the excess kataifi pastry edges into the pan. Pour the remaining butter if any over the kataifi pastry (see photo 3).
Bake for 30 to 35 minutes, or until golden brown and crispy (see photo 4). Remove from oven and pour the cold syrup right away using a ladle. Allow the kataifi to soak the syrup and cool down before refrigerating.
[easy-image-collage id=2500]Cheesecake
Lower oven temperature to 325°F (160C). Grease a 9 inches round baking pan and line the bottom with parchment paper. Cover the bottom and edges of the pan with aluminum foil and set aside. Using a hand/stand mixer with the whisk attachment on, mix the cream cheese on medium speed until smooth. Add the granulated sugar and mix on medium speed for 2 minutes. Scrape down the sides of the bowl when necessary. Mix in the cornstarch and salt. While mixing on medium speed incorporate the eggs one at a time. Pour the vanilla extract, lemon juice and zest and Greek yogurt then mix on medium speed until there are little to no lumps (see photo 5).
[easy-image-collage id=2503]Transfer cheesecake batter into the lined baking pan and hit on the counter 2 times to release any air bubbles (see photo 6). Set the cheesecake pan on top of a large roasting pan. Pour boiled water into the roasting pan. The water should be covering about 1 inch of the cheesecake pan. Bake for 1 hour and 15 minutes, until the cheesecake is just set and golden on top. Remove both pans from oven. Discard the one with boiling water and place cheesecake pan on a cooling rack.
After 45 minutes, remove the aluminum foil and use a thin bladed knife if cheesecake is sticking around the edges (see photo 7). Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
Assemble Kataifi Cheesecake
Place the chilled kataifi base on a cake stand or serving platter. Gently press the chilled cheesecake on top of the kataifi.
Garnish
Garnish with baked kataifi pastry in the middle. Although optional, I highly recommend drizzling with honey syrup. It pairs so well with the nuts. Top with chopped walnuts and pistachios. Cut into slices and serve!
Make Ahead and Freezing Instructions:
You can make everything one day ahead. Cover and refrigerate separately, then assemble the next day and serve. Kataifi cheesecake can be stored in the refrigerator for up to 5 days covered airtightly. You can also freeze it up to 2 months. To defrost it, remove from freezer and let it thaw overnight in the refrigerator. When ready to serve, allow the cheesecake to stay at room temperature for 15 minutes before slicing.
This is a mouthwatering dessert. It takes time to make but it is rather easy to follow. Kataifi cheesecake can easily compete in taste and presentation with the complicated 3 layer cakes. If you try this kataifi pastry cheesecake, we would love to hear from you. Leave us a comment below.
If you love this recipe, try these out!
- Greek Ekmek Kataifi with Pistachios
- Phyllo Strawberry Cheesecakes with Basil
- Traditional Greek Creamy Milk Pie-Galatopita
Did you make this recipe? Tag @siftnwhisk on Instagram and hashtag it #siftnwhisk.
Kataifi Cheesecake with Walnuts and Pistachios
Equipment
- 9 or 10 inches springform pan
Ingredients
Kataifi Syrup
- 1 cup Granulated Sugar
- 1/2 cup Water
- 1/4 tsp Lemon Juice
- Lemon Rind 1 slice
- 1 Cinnamon Stick
Kataifi Base
- 8 oz Kataifi Pastry room temperature
- 3/4 cup Unsalted Butter melted
Cheesecake
- 16 oz Cream Cheese softened to room temperature
- 1 cup Granulated Sugar
- 1 tbsp Cornstarch
- 1/4 tsp Salt
- 4 Eggs room temperature
- 2 tsp Pure Vanilla Extract
- 1 tsp Lemon Juice
- 1 tsp Lemon Zest
- 1/2 cup Greek Yogurt room temperature
Garnish
- Kataifi Pastry baked
- Walnuts chopped
- Pistachios chopped
- Honey Syrup (Optional) 1/4 cup honey mixed with 4 tbsp warm water.
Instructions
Kataifi Syrup
- In a saucepan over medium heat, add the water, sugar, lemon juice and rind, cinnamon stick and bring to a boil.
- Simmer for 5 minutes, until the sugar has completely dissolved.
- Remove from fire and set aside to cool.
Kataifi Base
- Preheat oven to 350°F(180C).
- Grease a 9 inches round baking pan and line the bottom with parchment paper.
- Gently, work the kataifi dough with your hands, spreading the strands out until they are fluffy.
- Spread one third of the kataifi pastry at the bottom of the pan and drizzle some of the butter using a brush. Press it down with a spatula. Repeat the same process for the remaining two thirds of kataifi pastry. Make sure the kataifi is distributed evenly and there are no gaps.
- With the same brush, carefully press the excess kataifi pastry edges into the pan. Pour the remaining butter if any over the kataifi pastry.
- Bake for 30 to 35 minutes, or until golden brown and crispy.
- Remove from oven and pour the cold syrup right away using a ladle.
- Allow the kataifi to soak the syrup and cool down before refrigerating.
Cheesecake
- Lower oven temperature to 325°F (160C).
- Grease a 9 inches round baking pan and line the bottom with parchment paper. Cover the bottom and edges of the pan with aluminum foil and set aside.
- Using a hand/stand mixer with the whisk attachment on, mix the cream cheese on medium speed until smooth.
- Add the granulated sugar and mix on medium speed for 2 minutes. Scrape down the sides of the bowl when necessary.
- Mix in the cornstarch and salt.
- While mixing on medium speed incorporate the eggs one at a time.
- Pour the vanilla extract, lemon juice and zest and Greek yogurt then mix on medium speed until there are little to no lumps.
- Transfer cheesecake batter into the lined baking pan and hit on the counter 2 times to release any air bubbles.
- Set the cheesecake pan on top of a large roasting pan. Pour boiled water into the roasting pan. The water should be covering about 1 inch of the cheesecake pan.
- Bake for 1 hour and 15 minutes, until the cheesecake is just set and golden on top.
- Remove both pans from oven. Discard the one with boiling water and place cheesecake pan on a cooling rack.
- After 45 minutes, remove the aluminum foil and use a thin bladed knife if cheesecake is sticking around the edges.
- Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
Assemble Kataifi Cheesecake
- Place the chilled kataifi base on a cake stand or serving platter.
- Gently press the chilled cheesecake on top of the kataifi.
Garnish
- Garnish with baked kataifi pastry in the middle.
- (Optional) Drizzle with honey syrup.
- Top with chopped walnuts and pistachios.
- Cut into slices and serve!
Notes
- Place kataifi pastry in refrigerator overnight to thaw. Allow at least one hour to stand at room temperature before using.
- Use both hands to carefully spread the kataifi dough. Make sure not to leave any clumpy parts. The kataifi dough will be fluffy.
- If you don’t use the kataifi pastry immediately, cover it with a damp towel to keep it fresh otherwise it will dry.
- Drizzle the melted butter instead of brushing it directly to kataifi. That way, kataifi will be crispier when baked.
- Note that ovens bake differently, so yours may take a little less or a little more time to bake.
- If you are using a springform pan do not omit covering it in aluminum foil. This will prevent any water from entering the cheesecake batter.
- Cornstarch will prevent cheesecake from cracking and it will be easier to cut into slices.
- Baking the cheesecake in a water bath will also prevent it from getting cracks on top.
- The cheesecake will look wobbly when you remove it from oven but it will continue cooking as it cools down.
- It is mandatory to chill cheesecake. I always chill mine overnight.
- You can make everything one day ahead, refrigerate separately, then assemble the next day and serve.
- Kataifi cheesecake can be stored in the fridge for up to 5 days covered airtightly. You can also freeze it up to 2 months.
- Have any questions about the recipe or want to ask for substitutions? Please contact us.
This was a showstopper! My husband is Greek and loves cheesecake. I made this for his birthday and oh my… everyone was asking for the recipe. This recipe is a keeper.
Thank you so much for trying the recipe and sharing your feedback!