Knafeh Cheesecake

Ingredients:

1 cup raw cashews, soaked
1/2 cup coconut milk or cream
1/4 cup coconut oil
1/4 cup agave
2 tablespoons lemon juice
1/2 teaspoon vanilla bean paste
1 teaspoon rosewater
1 teaspoon orange blossom water
a pinch of salt

1/2 cup raw sugar
1/2 cup water
1/2 teaspoon rosewater
1/4 teaspoon vanilla extract

3 cups kataifi
2 tablespoons sugar
1/2 cup coconut oil or melted vegan butter

1 tablespoon slivered pistachios
1 teaspoon rose petals

Combine the cheesecake ingredients in a blender and puree until smooth. Pour into a wax paper lined pan and freeze until firm, a few hours or overnight.

Prepare the sugar syrup by boiling the sugar and water until the sugar has dissolved. Add the rosewater and vanilla. Set aside to cool.

Place the kataifi in a bowl and pour the oil or butter over it as well as the sugar. Massage the oil to evenly coat the pastry. Press about a third of the kataifi into the same size pan as the cheesecake, pressing up the sides about an inch. Bake until golden brown, flipping over as needed. Pour some of the sugar syrup evenly over it while it is hot.

Using shears, cut the remaining kataifi into small pieces. Heat a skillet or frying pan and cook the remaining kataifi until golden. This can also be roasted in the oven.

Place the kataifi base on a plate and stack with the cheesecake layer. Top with the remaining kataifi pieces and drizzle more of the sugar syrup. Sprinkle with pistachios and rose petals.