Konafa Cheesecake with Qashta

Instructions

• • Add the cracker crumbs in a bowl with melted butter. Mix to coat.
  • Press the resulting crust in a15-cm or 20-cm pan to get 5-cm thickness
  • Refrigerate for 3-4 hours.
  • Spread the konafa dough threads to separate them from each other.
  • Heat the vegetable oil in a deep-frying pan. Fill a round cookie cutter (the size should be a little smaller than the crust) with konafa dough. Place the cutter on a flat spoon and insert in the oil. Fry until golden and crispy from both sides.
  • Spread a layer of PUCK Cream on the chilled crust. Top with a konafa disc. Repeat the process with the rest of the pieces.
  • Line a 30-cm round baking pan with cooking paper. Grease with olive oil.
  • Drizzle the konafa cheesecake with sugar syrup. Garnish and serve.