Kataifi Cheesecake Nests

If you have about 2 hours and 35 minutes to spend in the kitchen, Kataifi Cheesecake Nests might be a super gluten free and lacto ovo vegetarian recipe to try. This recipe makes 7 servings with 812 calories, 16g of protein, and 65g of fat each. For $2.15 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. It works well as a main course. It is brought to you by The Baking Pan. If you have eggs, brown sugar, ground cinnamon, and a few other ingredients on hand, you can make it. A couple people made this recipe, and 11 would say it hit the spot. Overall, this recipe earns a solid spoonacular score of 50%. Try Mini Cheesecake Birds' Nests, Kataifi with Candied Pumpkin and Yogurt, and Kataifi Pastry and Cheese Rolls for similar recipes.

Servings: 7

Preparation duration: 120 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large skillet on the stovetop, melt the butter over low heat. When the butter is completely melted, stir in the brown sugar until thoroughly combined. Add the chopped walnuts and stir to coat the walnuts with the sugar mixture. Cook the walnuts over low heat, stirring constantly with a rubber spatula or wooden spoon, until lightly toasted, about 5 to 7 minutes. Remove from heat and let cool. Set aside.Preheat oven to 375 degrees F. Prepare two standard 12-cup muffin pans. Lightly grease each cup with shortening or nonstick cooking spray.In a small bowl, combine sugar and cinnamon; stir to mix. Set aside.Place the Kataifi in a large mixing bowl. Tightly wrap the leftover Kataifi and refrigerate or refreeze for future use.Pull the Kataifi apart to separate any clumps. Dont worry about the Kataifi breaking or tangling, this will make the nests look more realistic. Drizzle the melted butter over the Kataifi and gently toss with your hands to evenly coat. Sprinkle the sugar-cinnamon mixture over the Kataifi, and gently toss again with your hands until evenly coated.Divide the Kataifi mixture evenly among the 24 muffin cups. Gently shape the Kataifi to form a nest in each cup, completely lining the bottom and sides of each cup.Bake: Bake the nests until the Kataifi is golden brown, about 10 minutes; the nests will shrink a bit. Remove from oven and place on a wire cooling rack to cool.Reduce oven to 325 degrees F.In a large bowl, add the cream cheese and sugar; mix on medium low speed with an electric mixer until smooth and creamy, 1 to 2 minutes. Scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly and there are no lumps.Add the lemon juice and vanilla; continue beating on medium low speed until thoroughly combined, about 1 minute. Add the eggs; beat until thoroughly combined, 1 to 2 minutes.Sprinkle 1 to 2 teaspoons of the sugared walnuts in the bottom of each Kataifi nest to cover the bottom of the nest. Reserve the remainder of the sugared walnuts to sprinkle on top before serving.Spoon a heaping tablespoon (or more if the nest will hold more) of the cheesecake filling into each nest. Tip: Pour any leftover cheesecake filling into a ramekin to bake and enjoy as a separate treat.Bake: Bake the nests 20 to 25 minutes, or until the filling is set and slightly puffy. Remove from oven, and place on a wire cooling rack to cool slightly. Use a small offset spatula to gently lift the nests out of the pan and place on a wire cooling rack to cool completely.Just before serving, sprinkle some of the remaining sugared walnuts on top of each nest, along with 3 or 4 of the candies.The Kataifi nests are best served freshly baked, or store in an airtight container in the refrigerator before serving.

 

Step by step:

1. In a large skillet on the stovetop, melt the butter over low heat. When the butter is completely melted, stir in the brown sugar until thoroughly combined.

2. Add the chopped walnuts and stir to coat the walnuts with the sugar mixture. Cook the walnuts over low heat, stirring constantly with a rubber spatula or wooden spoon, until lightly toasted, about 5 to 7 minutes.

3. Remove from heat and let cool. Set aside.Preheat oven to 375 degrees F. Prepare two standard 12-cup muffin pans. Lightly grease each cup with shortening or nonstick cooking spray.In a small bowl, combine sugar and cinnamon; stir to mix. Set aside.

4. Place the Kataifi in a large mixing bowl. Tightly wrap the leftover Kataifi and refrigerate or refreeze for future use.Pull the Kataifi apart to separate any clumps. Dont worry about the Kataifi breaking or tangling, this will make the nests look more realistic.

5. Drizzle the melted butter over the Kataifi and gently toss with your hands to evenly coat. Sprinkle the sugar-cinnamon mixture over the Kataifi, and gently toss again with your hands until evenly coated.Divide the Kataifi mixture evenly among the 24 muffin cups. Gently shape the Kataifi to form a nest in each cup, completely lining the bottom and sides of each cup.

Bake

1. Bake the nests until the Kataifi is golden brown, about 10 minutes; the nests will shrink a bit.

2. Remove from oven and place on a wire cooling rack to cool.Reduce oven to 325 degrees F.In a large bowl, add the cream cheese and sugar; mix on medium low speed with an electric mixer until smooth and creamy, 1 to 2 minutes. Scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly and there are no lumps.

3. Add the lemon juice and vanilla; continue beating on medium low speed until thoroughly combined, about 1 minute.

4. Bake the nests 20 to 25 minutes, or until the filling is set and slightly puffy.

5. Remove from oven, and place on a wire cooling rack to cool slightly. Use a small offset spatula to gently lift the nests out of the pan and place on a wire cooling rack to cool completely.Just before serving, sprinkle some of the remaining sugared walnuts on top of each nest, along with 3 or 4 of the candies.The Kataifi nests are best served freshly baked, or store in an airtight container in the refrigerator before serving.

Add the eggs; beat until thoroughly combined, 1 to 2 minutes.Sprinkle 1 to 2 teaspoons of the sugared walnuts in the bottom of each Kataifi nest to cover the bottom of the nest. Reserve the remainder of the sugared walnuts to sprinkle on top before serving.Spoon a heaping tablespoon (or more if the nest will hold more) of the cheesecake filling into each nest. Tip

1. Pour any leftover cheesecake filling into a ramekin to bake and enjoy as a separate treat.

Nutrition Information:

covered percent of daily need