Knefe Cheesecake Cups
Ingredients
To make 6 cups, you will need:
- 150 g knefe pastry, defrosted
- 45 g unsalted butter
- 220 g cream cheese, room temp
- 240 g whipping cream 35% fat
- 60 g full fat regular yoghurt
- 90 g sugar
- 2 tbsp rose water
- 1 tbsp vanilla
- Pinch of salt
- 90 g shelled pistachios
Instructions
- In a pot, melt the butter and add the defrosted knefe pastry. Cook on medium heat until golden and crunchy. Distribute evenly among the 6 cups.
- Using a mixer attachment, whip the cream by itself until stiff peaks form. If you usually have difficulty with this, put the bowl and whisk in the freezer for 5 minutes first and then begin. The cream should also be cold. Once whipped, move to the fridge.
- In the same bowl whip the cream cheese until creamy, then add the sugar and mix well. Then add the yoghurt, rose water, vanilla, and salt.
- Once the mixture is homogeneous, fold in the whipped cream. Careful while folding so it retains it’s volume.
- Cover the cups and them let sit in the fridge for a minimum of 30 minutes.
- Meanwhile, roast pistachios in a pan for five minutes until fragrant and chop roughly. Add to the cups right before serving.
Notes
you can double or triple this recipe as needed and serve within 2-3 hours so the knefe stays crunch