As part of the Hosting Challenge by Nestlé sweetened condensed milk, i made this creamy, delicious and quick upside down kunafa cheesecake. It comes together in less than 30 minutes. Just chill it for an hour and it’s guaranteed to impress your guests at dessert time!
Quick Upside Down Kunafa Cheesecake with Nestlé SCM
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- Ingredients
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BY YASMINE IDRISS
As part of the Hosting Challenge by Nestlé sweetened condensed milk, i made this creamy, delicious and quick upside down kunafa cheesecake. It comes together in less than 30 minutes. Just chill it for an hour and it’s guaranteed to impress your guests at dessert time!
Makes 6 small bowls
Ingredients
- 1/2 cup raw kunafa
- 2 tbsp unsalted butter, melted
- 180g cream cheese, room temperature
- 250g mascarpone, room temperature
- 1 can (1 ¼ cups or 396g) sweetened condensed milk
- 3 tbsp fresh lemon juice
- 1 tspn vanilla extract
- 1-2 tbsp orange blossom
Method
- 1)
Using an electric mixer set at medium-high speed, beat the cream cheese and mascarpone in a large bowl until smooth.
- 2)
Beat in the creamy condensed milk a little at a time, scraping the sides of the bowl, as necessary.
- 3)
Beat in the lemon juice, orange blossom and vanilla.
- 4)
Add the creamy filling to the serving dishes, cover with plastic wrap, and refrigerate until firm, 1 to 2 hours.
- 5)
Meanwhile cut the kunafa into small pieces, mix with the melted butter and toast gently in a small pan until golden. Cool completely before using.
- 6)
When the cheesecake bowls have set, decorate with the crunchy kunafa and decorate with dried rose petals.