Lemon Pistachio Knafeh Cheesecake

Ingredients

For the Crust and Topping

• ½ lb shredded phyllo (kataifi dough), finely chopped
• 3 tbsp granulated sugar
• ⅓ cup butter, melted
• ¼ tsp kosher salt

For the Cheesecake Filling

• 1 ¼ cup granulated sugar
• 1 ½ tbsp lemon zest
• 32 oz cream cheese, at room temperature
• ½ cup lemon juice
• 1 tsp vanilla extract
• ⅓ cup sour cream
• 3 large eggs

To Garnish

• ¾ cup store-bought lemon curd
• ½ cup chopped pistachios
• 3 tbsp dried rose petals

Directions

1. Preheat the oven to 350 degrees Fahrenheit.
2. To a large bowl add the chopped shredded phyllo, sugar, melted butter, and salt. Toss well to combine.
3. Place ¾ of the phyllo mixture into the base of a 9 inch spring form pan. Spread to cover the bottom and sides, pressing to compact. Bake for 15-20 minutes or until golden brown.
4. Place the remaining ¼ of the phyllo mixture on a parchment lined baking tray, and bake for 15-20 minutes, or until golden brown.
5. To make the cheesecake filling, add the granulated sugar and lemon zest into a small bowl, and massage with your fingers to help release the oils of the zest.
6. To a large bowl, add the cream cheese and lemon sugar, and whisk with an electric hand mixer until creamy and smooth. Then add the lemon juice, vanilla and sour cream, and mix again until smooth. Add one egg to the mixture at a time, mixing until fully incorporated before adding the next. Do not overmix.
7. Pour the cheesecake mixture over the baked phyllo crust, and spread into one even layer.
8. Place the pan in a large roasting tray and place in the oven. Then pour an entire kettle of boiling water into the roasting pan to create a water bath around the cheesecake.
9. Bake for 60-70 minutes or until there is a slight jiggle towards the middle of the cheesecake.
10. Remove and cool completely.
11. Pour the lemon curd over the cooled cheesecake, and spread to cover the surface. Then garnish with the baked shredded phyllo, pistachios, and rose petals.