The tart creaminess of a cheesecake with a crispy konafa crunch.
450ml whipping cream
560g cheese mixture
50g powdered sugar
the zest of one orange
50ml hibiscus juice
200g toasted konafa
Melt the butter in the microwave.
Mix the butter with the shredded konafa and place in a springform pan.
Bake at 190ºC for 60 to 90 minutes.
Add sugar syrup to konafa and let cool in the fridge.
Whip the whipping cream in a stand mixer.
Combine the cheese mixture, powdered sugar, and orange zest together.
Fold the whipped cream and hibiscus juice into the cheese mixture.
Add the mixture to the springform pan and let cool for a few hours.
Decorate using whipped cream, toasted konafa, strawberries, and pistachios.