تشيز كيك كنافة بالمانجا

We place the sugar and water in a pot over heat, and add the lemon juice and vanilla and let the mixture boil for five minutes.

We mix the shredded kunafa with the melted butter well, and make sure all the kunafa is coated with the butter.

We toast the kunafa in a large pan with continuous stirring, and keep it until it turns golden.

We let the kunafa cool completely after toasting, and add 3-4 tablespoons of cold syrup and mix it until it holds together.

We line the cheesecake pan with parchment paper from the bottom and sides, and place a layer of kunafa and press it down while keeping some aside for decoration.

We place the cold whipping cream in a bowl and beat it with an electric mixer, and stop when it becomes creamy and firm.

We place the cream cheese and qeshta in another bowl, and add the powdered sugar and vanilla and beat until smooth.

We gently add the whipped cream to the cheese mixture, and fold using a spoon or low speed until combined.

We add the mango chunks into the creamy mixture, and fold gently until distributed.

We pour the cheese mixture over the kunafa layer in the pan, and spread it evenly on the surface.

We cover the pan well and place it in the fridge, and leave it for at least four hours or overnight to set.

We remove the cheesecake after it sets and spread mango purée on top, leaving the edges uncovered.

We decorate the edges with toasted kunafa, and add pistachio and dried rose petals for serving.