Ingredients
For the base
190g Antoniou Kataifi Pastry
100g rolled oats
30g desiccated coconut
150g butter, melted
Pinch of sea salt
For the filling
500g cream cheese, softened
400g condensed milk
Juice and zest of 1 lemon
1 tsp vanilla
Recipe tips
Spring form baking tin
For this Kataifi Pastry recipe, we used a 20cm diameter spring form baking tin.
Leftover Kataifi Pastry
Take the remaining Kataifi Pastry, place it back in its packet and wrap it tightly in plastic wrap to use at a later time.
Method
Before you begin this Kataifi Pastry recipe, take your packet of Kataifi Pastry out of the fridge and bring it up to room temperature.
Preheat your oven to 180 deg C and brush the base of a 20cm springform tin with butter.
Place the required Kataifi Pastry in a bowl and carefully separate the strands with your fingers. Then place the Kataifi in a food processor and process until it resembles breadcrumbs.
Add the Kataifi to a bowl along with the oats, coconut, salt and melted butter. Mix well. Reserve 2 tablespoons of the crumb, spread out on a baking tray and bake until golden brown – use this for decoration at the end.
Press the remaining mixture into the base of the greased 20 cm springform tin. Bake for 20 mins. or until golden. Set aside and allow to cool completely before using.
Beat the cream cheese in a stand mixer until soft and creamy. Gradually add in the condensed milk, lemon zest, juice and vanilla extract.
Continue to beat until the mixture is smooth. Pour into the prepared springform tin on top of the Kataifi base and decorate with reserved toasted Kataifi mixture.
Refrigerate overnight and allow it to set.
To serve allow the cheesecake to come to room temperature approx. 20 mins, then slice and serve.
Recipe, styling and photography by Souvlaki for the Soul.
Watch how to make an Anzac Kataifi Cheesecake