Kunafa / Middle-Eastern Cheescake

Ingredients
- 300 gm Vermicelli roasted, seviyyan
- 2 to 3 tbsp Ghee melted
- 2 tbsp Honey
- 150 gm Ricotta cheese
- 50 gm Cheese spread
- 100 gm Mozzarella cheese grated
- 3/4 cup Granulated Sugar
- 1 tsp Rose water or Orange blossom water
Instructions
- Take vermicelli in a bowl add the honey, melted ghee and toss it, until well-mixed. Keep aside.
- Use a large spatula or wire whisk and mix the ricotta with the cheese spread, until smooth and creamy. Grate the mozzarella and keep in a separate bowl.
- Pour the sugar and water into a large pot, and put it to boil. When the syrup begins boiling fast, add the orange blossom water, and stir.
- Let the syrup reach one-string consistency and switch off flame.
- Grease a 9-inch spring-form pan with ghee or butter.
- Begin with a layer, about an inch thick, of the seviyyan, and use your fingers or the back of a glass/bowl to tap and smooth it out evenly.
- Pour the filling over the seviyyan evenly, and then spread the mozzarella on top evenly, covering all sides.
- Repeat the seviyyan layer, and cover the top well, pressing down the sides gently.
- Bake in a pre-heated oven for 10 to 15 mins, at 150 C, or until top is crusty and golden.
- Once done, and while still hot, quickly pour the syrup on top all over.
- Let it stand, allowing the syrup to soak in for 5 to 10 mins, and then garnish with chopped pistachios, rose petals and serve warm.
Yummy!