Custard Cheesecake (Levantine Knafeh Na'ahme)

Knafeh is probably the most popular dessert in the Levant, Turkey and the entire Arab world. Everyone knows it and everyone loves it. Of course, every family has its own recipe and there are also some significant differences from country to country. This version is called Knafe Na’ahme and it is similar to the Lebanese version of a dessert dream. Knafeh is a dessert that in most cases consists of a "cover" and a bottom layer of hot melting cheese. On top, you then pour a sugar syrup to taste. In most cases, the cover of Knafeh is made of kadaifi (or kataifi). This is a wafer-thin dough that is made into super fine noodles. Kadaifi also has the nickname "angel hair", precisely because it is so thin and fine.

Sugar Syrup:
sugar (180 g)
water (150 mL)
1 tsp. orange blossom water
1 tsp. lemon juice, freshly squeezed

Cover:
rusk (hard dry biscuit) (100 g)
butter (60 g)
1 tsp. rose water
1 tsp. orange blossom water

Cheese Layer:
3 balls mozzarella

Pudding:
milk (400 mL)
soft wheat semolina (50 g)
1 tsp. sugar
1 tsp. rose water
1 tsp. orange blossom water

Garnish:
chopped pistachios (20 g)

For the Sugar Syrup:
Heat the sugar and water over high heat, stirring, until the sugar has completely dissolved. Bring to the boil and reduce to medium. Simmer for approx. 5 minutes until a thin syrup has developed. The syrup will thicken further as it cools. Allow the syrup to cool.

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6).

For the Cover:
To make the cover, grind the rusks in a blender until they are a uniform, slightly coarse powder. If you don't have a blender, you can also put the rusk in a freezer bag, seal it and beat it with a rolling pin until it is crumbly.

Mix the rusk powder with butter and rose and orange blossom water.

Butter the base of the springform pan or line it with baking paper. I recommend baking paper: only line the bottom and clamp the ring onto the paper so that the paper peeks out. Cut away the paper on the outside with scissors. This way, only the bottom is covered with paper.

Spread the rusk mixture over the base and press down gently.

For the Cheese Layer:
Allow the mozarella to drain properly for about 5 minutes, cut into slices and place on the rusk cover.

For the Pudding:
Mix all the ingredients for the pudding together, bring to the boil and allow to thicken to a creamy pudding for about 5 minutes while stirring.

Pour the pudding on top of the cheese layer and bake the Knefeh in the oven for approx. 20 minutes.

For the Knafeh:
Remove the Knafeh from the oven, use a spatula or butter knife to loosen the sides of the Knefeh from the edge of the springform pan and carefully open the springform pan.

Place an appropriately sized plate on top of the Knefeh and carefully turn it upside down (hot!!). Carefully remove the base of the springform pan and the baking paper from the lid.

Garnish the Knafeh immediately with pistachios and serve still hot with sugar syrup.

Makes 8 servings.