For the crust:
2 cups graham cracker crumbs
3 Tbsp sugar
1 tsp cinnamon
1/2 cup unsalted butter, plus extra for
For the filling:
4 8-ounce packages cream cheese, room
4 Tbsp all-purpose flour
1/4 tsp salt
1 1/2 cups sugar
1 cup sour cream
1 tsp vanilla extract
1 tsp lemon zest
4 large eggs, at room temperature
Preheat oven to 400 F.
Lightly grease a 9-inch springform pan.
In large bowl, combine graham cracker crumbs, sugar, cinnamon and melted butter.
Stir until mixture is well blended and crumbs are moist.
Place crumbs in the pan and press until evenly spread on the bottom and 1 inch up the side of pan.
Bake for about 10 minutes, until golden.
Reduce the oven temperature to 300 F. In a large bowl, combine cream cheese, flour and salt. Set mixer to medium speed and beat until smooth and fluffy.
Add sugar, sour cream, vanilla and lemon zest. Beat until well blended, scraping down sides frequently.
Add eggs one at a time, beating well after each addition. Pour mixture into the crust. Bake cheesecake for 60 to 70 minutes.
Let cool, then cover and refrigerate.
1 cup granulated sugar
1/2 cup water
1 tsp orange blossom water
1/2 package Kataifi shredded pastry
3/4 cup unsalted butter, melted
Crushed walnuts or pistachios and rose petals, for garnish
Preheat oven to 350°F.
Prepare the topping by shredding the kataifi by hand and with the help of kitchen scissors.
In a large bowl, mix together the kataifi and melted butter. Transfer to a rimmed baking sheet and bake for about 20 minutes, stirring every 5 minutes until pastry is a deep golden brown.
While the pastry is still hot, pour the syrup onto the kataifi and strain the excess syrup. Set aside to cool.
Place a big mound of the kataifi on top of the cooled cheesecake. Then sprinkle the nuts on top. Add rose petals for decoration.