Ingredients

• 300 g kadayıf pastry
• 100 g butter
• 3 tbsp honey
• 500 g cream cheese
• 250 g ricotta cheese
• 150 g powdered sugar
• 3 piece eggs
• 1 tsp vanilla extract
• 200 ml heavy cream
• 2 tbsp lemon juice

Instructions

1. Prepare kadayıf mixture

   Melt butter in a large pan over medium heat for 2-3 minutes until fully liquid. Add kadayıf pastry and mix thoroughly with wooden spoon for 8-10 minutes until all strands are coated and golden brown. The kadayıf should smell nutty and look evenly colored. Do not let it burn or become too dark.

2. Add honey sweetening

   Remove kadayıf from heat and immediately stir in honey while still warm. Mix for 1-2 minutes until honey is evenly distributed and kadayıf becomes slightly sticky. The mixture should hold together lightly when pressed. Do not add honey to hot kadayıf as it will burn.

3. Create phyllo base

   Press two-thirds of the kadayıf mixture firmly into the bottom of a greased 23cm springform pan using clean hands or spoon back. Press for 2-3 minutes until compact and even. The base should be about 1cm thick and hold together well. Do not leave gaps or loose areas.

4. Make cheese filling

   Beat cream cheese with electric mixer on medium speed for 3-4 minutes until completely smooth and fluffy. Add ricotta, powdered sugar, vanilla, and lemon juice. Beat for another 2-3 minutes until well combined and no lumps remain. Do not overmix as it can become grainy.

5. Add eggs gradually

   Beat in eggs one at a time on low speed, mixing for 30 seconds after each addition. Pour in heavy cream and mix for 1 minute until just combined. The mixture should be smooth and pourable with no streaks. Do not overbeat once eggs are added.

6. Assemble the cheesecake

   Pour cheese mixture over kadayıf base, spreading evenly with spatula. Sprinkle remaining kadayıf mixture on top, pressing gently for 1-2 minutes to adhere. The topping should cover most of the surface but allow some filling to show through. Do not press too hard or it will sink.

7. Bake until set

   Bake at 160°C for 55-65 minutes until center is almost set but still slightly jiggly when gently shaken. The kadayıf topping should be golden brown and crispy. Remove when edges are firm but center moves slightly. Do not overbake or it will crack.

8. Cool completely

   Cool at room temperature for 2 hours, then refrigerate for minimum 4 hours or overnight. The cheesecake should be completely chilled and firm to touch before serving. Cut with sharp knife wiped between slices. Do not attempt to remove from pan while still warm.

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