Kiri Cheesecake with pistachio

  • 8 people
  • 30 minutes



For the Kiri® cream cheese:

30 Kiri® Cheese portions
60 grams (1/2 cup) powdered sugar
80 grams (2/3 cup) sweetened condensed milk
100 grams (1/2 cup) white chocolate
2 tablespoons heavy cream
2 tablespoons lemon juice
1 tablespoon lemon zest


For the crust:

250 grams (4 cups) digestif cookies
120 grams (1/2 cup) melted butter
50 grams (1/3 cup) roasted pistachios, chopped


For decoration:

100 grams (1/2 cup) Chopped pistachios
6 dry roses




Step 1: Preparing the crust

1- Place the digestive cookies in a food processor and crush them until the texture is crumbly. Add the melted butter and mix well with a spatula until the mixture is well combined.
2- Add the chopped pistachios to the crust, mix again with the spatula until the mixture is homogeneous.
3- Press the crushed cookies into the bottom and the sides of a springform mould (18 cm x 6 cm ) covered with parchment paper and place it in the freezer for 30 minutes to cool.


Step 2: Preparing the Kiri® cheesecake filling

4- In a small bowl, put the white chocolate, the heavy cream and melt them together in the microwave. Stir the chocolate with the spatula until it is completely melted. Set aside.
5- In a large bowl, add the kiri® cheese portions, the powdered sugar, condensed milk, and the melted chocolate. Beat with an electric mixer until the cream is fluffy and well incorporated.
6- Add the lemon juice, lemon zest, and mix with the hand mixer until well combined.
7- Pour the cheesecake mixture over the crust and spread it evenly.
8- Place the cheesecake in the freezer for 6 hours or overnight in the refrigerator until the Kiri® cream cheese becomes firm.
9- Decorate the cheesecake with chopped pistachios and dried roses around the Kiri® cheesecake border just before serving.”


Honeycomb with Kiri cream

  • 8
  • 45 minutes



For the dough:
600 grams (4 1/2 cups) all-purpose white flour
2 tablespoons powdered milk
4 tablespoons vegetable oil
1 pinch of salt
300 milliliters (1 1/2 cups) warm water
2 teaspoons dry yeast + 4 tablespoons warm water
2 medium eggs


For the cinnamon Kiri® cheese filling:
6 kiri® cheese portions
3 tablespoons powdered sugar
1 tablespoon cinnamon powder
125 grams (1 cup) Walnuts halves


For the syrup:
240 milliliters (1 cup) water
65 grams (1/2 cup) granulated sugar


For the dip:
8 Kiri® cheese portions
1 tablespoon honey
1/4 teaspoon ground cinnamon


For the decoration:
1 small egg
1/2 teaspoon white vinegar
3 tablespoons sesame seeds”




Step 1: Preparing the dough
1- In a small bowl, add the sugar, dry yeast, water, and mix well with a spoon until well combined. Set aside for 5 minutes.
2- In a large bowl, add the flour, powdered milk, vegetable oil, eggs, salt, the yeast mixture, and mix all the ingredients together using your hand, until forming a ball with the dough.
3- Cover the dough and set aside at room temperature for 40 minutes to rise.

Step 2: Preparing the Kiri® cheese balls
4- Cut each Kiri® into 4 cubes.
5- In a plate, mix the powdered sugar and cinnamon together, and gently roll 2 Kiri® cubes together in the mixture until completely covered.


Step 3: Shaping the honeycomb
6- Using your hands, form small balls with the dough. Slightly spread each ball until it’s 5 cm long.
7- Place a walnut, kiri® cheese, and roll them around to shape small buns.
8- In a round mold (20 cm x 5 cm) covered with parchment paper, place a small circle (12 cm) in the center. Place the mini balls one right next to the other until a nice honeycomb is formed with an empty center.
9- In a small bowl, mix the egg and vinegar until well combined, brush the honeycomb with the egg mixture, and top with sesame seeds.
10- Place the honeycomb in a preheated oven at 180°C (356°F) and bake for 35 minutes or until it’s golden brown.


Step 4: Preparing the syrup
11- In a saucepan over medium heat, place the water, sugar, and cook for 10 minutes until the mixture boils and the sugar is fully dissolved.
12- Pour the syrup on top of the honeycomb and let it absorb for 5 minutes before serving.


Step 5: Preparing the Kiri® cheese dip
13- In a medium bowl, place the Kiri® cheese portions and mix them using a spatula until the texture becomes smooth.
14- Add honey and cinnamon and mix all together. Place in a bowl and put it in the center of the honeycomb.”


Kunafa Kiri Cheesecake Ball

  • 4 people
  • 15 minutes



For the lotus Kiri® cheese Cream:

4 Kiri® cheese portions
100 grams (1 cup) lotus cream
4 tablespoons whole milk
100 grams (1 cup) fresh raspberries


For the Kiri® cheesecake ball:

16 Kiri® cheese portions
140 grams (3/4 cup) unsalted butter, at room temperature
100 grams (1 cup) powdered sugar


For the Kunafa:

100 grams Kunafa dough
70 grams (1/2 cup) butter, melted
100 grams (1 cup) powdered sugar




Step 1: Preparing the lotus Kiri® cheese cream

1- In a food processor, add the Kiri® cheese portions, milk, lotus cream, and mix all together until the texture is smooth. Set aside.


Step 2: Preparing the Kiri® Cheesecake Balls

2- In a medium bowl, lightly press the Kiri® cheese portions with a spatula and mix well until soft and the texture is creamy..
3- Add the butter, sugar, and mix with an electric egg beater until the mixture is soft and homogeneous.
4- Place the Kiri® cheese cream in the fridge for 30 minutes to set.
5- Take 100 grams of the Kiri® cheese cream mixture, spread it slightly on the palm of your hand, add 1 tablespoon of lotus cream and 1 piece of raspberry, then start shaping a pretty cheese ball. Place in the fridge and leave the Kiri® cheese balls to cool.


Step 3: Preparing the Kunafa

6- In a medium bowl, add the melted butter to kunafa dough and mix well with hands until well combined.
7- Place the kunafa dough In an oven pan covered with parchment paper, and roast in a preheated oven at 180°C (356°F) for 15 minutes while stirring from time to time until golden brown.


Step 4: Assembling

8- In a medium bowl, mix the kunafa with the powdered sugar and crush it into small pieces using a fork.
9- Place the crushed kunafa in a large plate and roll the Kiri® cheesecake balls over it until it is completely coated. Place the Kiri® cheesecake balls in the fridge until serving.
10- Top the Kiri® cheesecake balls with lotus Kiri® cream and serve cold.



Khanfarouch with Kiri

  • 10 portions
  • 20 minutes



For the Kiri® cheese cream:

8 Kiri® cheese portions
2 tablespoons honey
1 tablespoon ground cinnamon


For the Khanfaroush batter:

5 medium eggs
1 tablespoon rosewater
120 grams (1/2 cup) rice flour
75 grams (2/3 cup) all-purpose white flour
1 teaspoon baking powder
55 grams (1/4 cup) granulated sugar
1 tablespoon ground cardamom
1 pinch saffron threads

For Decoration:

2 tablespoons honey
1 tablespoon ground cinnamon




Step 1: Preparing the Kiri® cheese cream

1- In a medium bowl, add kiri® cheese portions, honey, cinnamon, and mix with a spatula until all the ingredients are well incorporated and the texture is creamy. Set aside.

Step 2: Preparing the khanfarouch batter

2- In a medium bowl, using a fork, lightly beat eggs and rose water together.
3- In another medium bowl, add the rice flour, all-purpose flour, baking powder, sugar, spices, and mix well using a spatula until well combined. Make a hole in the centre of the dry ingredients, add the egg mixture, and mix with a spatula until the batter mixture becomes lightly thick and smooth. Cover the bowl with a plastic wrap and set aside for 20 minutes.
4- Heat a donut maker. Pour 1 tablespoon of batter into each donut hole and cook for 5 minutes until golden brown.

Step 3: Assembling

5- Place the Kiri® cheese cream in a piping bag using a tip of your choice. Generously pipe the Kiri® cheese cream on top of each khanfaroush.
6- Drizzle the khanfaroush and Kiri® cheese cream with honey and cinnamon. Serve hot.”


Basbousa with Kiri cream

  • 10 people
  • 1 hour



For Kiri cream filling:

10 kiri® portions
480 milliliters (2 cups) whole milk
3 tablespoons cornstarch
4 tablespoons granulated sugar
1 teaspoon ground cardamom


For the basboussa:

300 grams (2 cups) fine semolina
150 grams (1 cup) all-purpose white flour
80 grams (1 cup) dried finely shredded coconut
250 grams (1 cup) granulated sugar
1 tablespoon baking powder
225 grams (1 cup) unsalted butter, melted
240 milliliters (1 cup) whole milk
3 medium eggs
2 tablespoons orange zest
2 tablespoons dried finely shredded coconut + dried roses for garnish


For The syrup:

720 grams (3 cups) granulated sugar
720 grams (3 cups) water
2 teaspoons ground cardamom
4 tablespoons freshly squeezed orange juice
2 tablespoons orange zest




Step 1: Preparing the syrup:

1- In a large saucepan on high heat, bring the sugar, water, ground cardamom, orange juice, and orange zest to a boil. Stir using a spatula for 15 minutes until the sugar dissolves.


Step 2: Preparing Basboussa layers:

1- In a large bowl, add the fine semolina, flour, coconut, sugar, baking powder, and mix with a spatula until the dry ingredients are well combined.
2- Add the melted butter, milk, eggs, and orange zest. Continue mixing with the spatula until the basboussa batter becomes homogeneous. Divide the basboussa batter in half.
3- Place 2 square ring molds (20cm X 5cm) on a baking sheet covered with parchment paper, pour in the basboussa batter, and spread it evenly with a spatula.
4- Bake the basboussa layers in a preheated oven at 180°C for 30 minutes until golden brown. Once the basboussa layers are out of the oven, make sure to keep one layer in the mold, then generously soak it with the syrup. Allow to cool.


Step 3: Preparing the Kiri® cheese cream:

1- In a food processor, add the kiri® cheese portions, milk, cornstarch, ground cardamom, granulated sugar, and mix well until all the ingredients are well combined.
2- Pour the mixture in a saucepan, cook on low heat, and stirr using a spatula until the Kiri® cheese cream becomes thick and smooth.
3- Remove the Kiri® cheese cream from the heat and leave it to cool for 5 minutes at room temperature.


Step 4: Assembling

1- Add the Kiri® cheese cream on top and spread it evenly until the first basboussa layer is covered.
2- Unmold the second basboussa layer and add it on top of the Kiri® cheese cream.
3- Heat the remaining syrup a little bit, and soak the second basboussa layer the same way as the first one.
4- Once assembled, Place the basboussa in the refrigerator for an hour.
5- Decorate the basboussa with dried shredded coconut and some dried roses. Serve with more syrup if needed.


Baked Pecan & Kiri Cheesecake

  • 5-6 people


For the cheesecake:

  • 2 Kiri Cooking Blocks or 22 Kiri Square Portions
  • Cooking spray
  • ¼ 1 cup brown sugar
  • 4 large eggs
  • 1/3 cup sour cream
  • 3 flour
  • 1 tsp. vanilla extract
  • ¼ tsp. kosher salt


For the crust:

  • 400 g digestive biscuits, finely crushed
  • 8 tbsp. melted butter
  • ½ cup brown sugar
  • A pinch of kosher salt

For the pecan topping:

  • 4 tbsp. butter
  • ½ cup brown sugar
  • ½ tsp. ground cinnamon
  • ¼ cup heavy cream
  • ¾ 1 cup whole pecans
  • A pinch of kosher salt


  1. Preheat oven to 180 degrees and grease an 10″ spring form pan with cooking spray.
  2. Preparing the cheesecake filling: In a large bowl using an electric mixer beat the KIRI cheese and brown sugar. Add eggs, one at a time, then sour cream, flour, vanilla, and salt.
  3. Preparing the crust: In a large bowl, mix together digestive biscuits crumbs, melted butter, brown sugar, and salt. Press mixture into prepared pan.
  4. Pour filling over crust. Wrap bottom of pan in aluminum foil and place on a baking sheet.
  5. Bake the cheesecake for 50-60 minutes until the center only slightly jiggles.
  6. Turn off the heat, prop open oven door, and let cheesecake cool in oven, 1 hour.
  7. Remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.
  8. Before serving, prepare the pecan topping: In a nonstick skillet over low heat, melt butter and brown sugar until bubbly.
  9. Stir in cinnamon, heavy cream, pecans, and salt until completely coated, then remove from heat and let cool and slightly thicken.

Release spring form pan from cheesecake and spoon over cooled pecan topping and se


Kiri Strawberry Cheesecake

  • 5-6 people



  • 5 Kiri Cooking Blocks or 56 Kiri Square Portions
  • 300 g digestive cookies
  • ½ teaspoon cinnamon powder
  • ¼ teaspoon ginger powder
  • 130 g unsalted butter, melted
  • 1 cup caster sugar
  • 2 teaspoons vanilla extract
  • 3 medium eggs
  • 1 egg yolk
  • 175 ml light sour cream, room temperature
  • ½ lemon, juice and zest
  • Pinch of salt
  • ¾ cup strawberry ready sauce
  • Fresh strawberries for garnishing


  1. Preheat the oven to 180 degrees and grease and line the base and sides of a round spring form 10” tin with baking paper.
  2. Use a food processor to process the cookies to fine crumbs. Add the cinnamon and ginger and pulse to combine well.
  3. Tip the crumbs into a bowl, then mix through the melted butter.
  4. Press firmly into the bottom of the prepared tin and bake for 10 minutes then set aside.
  5. Using an electric mixer, beat Kiri cream cheese on low-med speed for about 2 minutes until smooth and creamy.
  6. Add the sugar and vanilla and beat well then add the eggs and extra yolk, one at a time beating until each is incorporated.
  7. Add the sour cream, salt, lemon juice and zest and beat well.
  8. Pour half of cheesecake mixture over the base. With a teaspoon, dollop small blobs of strawberry sauce over the top.
  9. With a spoon, carefully spoon over the remaining cheesecake mixture. Smooth out the top just a little, then again use a teaspoon to dollop over the remaining strawberry sauce.
  10. Use a knife to run through the little strawberry patches to give it a swirl effect.
  11. Bake for 45-50 minutes on the middle shelf of the oven. There should be a slight wobble in the center.
  12. Turn the oven off and allow the cheesecake to cool in the oven for half an hour with the door half open.
  13. Remove it from the oven and let it cool at least a further 45 minutes at room temperature.
  14. Cove with a plate over the top of the tin and place it in the fridge to set completely. Let it cool and set for at least 2-3 hours.
  15. Garnish with fresh strawberries and serve.

Kiri–Stuffed Profiterole

  • 8-10 people


  • 1 cup water
  • 8 tbsp. butter
  • 2 tbsp. sugar
  • Pinch of salt
  • 1 ½ cups flour
  • 4 large eggs


Cream cheese filling

  • 12 Kiri square portions
  • ½ cup powdered sugar
  • ¾ cup heavy cream
  • Ready caramel syrup



  1. To make the dough: place water, butter, sugar and salt in a sauce pan and bring to a boil over medium heat.
  2. Remove the pan from the heat, add flour and stir until combined.
  3. Return the pan to the heat and stir in a circular motion until the dough forms a ball at the center of the pan.
  4. Transfer the dough to a stand mixer bowl and let it rest for 5 minutes.
  5. Add the eggs in one egg at a time and mix on medium until combined. The Dough should be smooth, if not, then mix until the dough is free of lumps.
  6. Place the dough in a pastry bag fitted with a large round tip. Pipe 1 1/2-inch balls onto the parchment lined pan.
  7. Bake at 200 degrees in a preheated oven for about 20 minutes or until golden brown. Remove from the oven and cut the top of each one to release the steam.
  8. To make the filling: place Kiri cheese and sugar in a bowl and mix until blended.
  9. Add the whipping cream and whisk well to have a thick and nice filling
  10. Transfer the filling into a pastry bag fitted with a nice tip as desired.
  11. Pipe the filling inside each profiterole leaving a space in the middle with high edges.
  12. Fill each space with a teaspoon of caramel syrup and cover it back with the cut tops.
  13. Dust with powdered sugar and serve.

Kiri Layered Cake

  • 5-6 people


  • 2 1/4 cups granulated sugar
  • 1 1/4 cups salted butter, softened
  • 7 large egg whites, at room temperature
  • 3 1/2 cups cake flour, plus more for pans
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt 1 cup water
  • 2 teaspoons vanilla extract


Buttercream Frosting

  • 24 Kiri square portions, softened
  • 1 cup salted butter, softened
  • 450 grams powdered sugar
  • 2 tablespoons whole milk
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt



  1. Preheat oven to 180 Degrees.
  2. Beat sugar and butter at medium speed with a heavy-duty stand mixer until fluffy, 3 to 5 minutes. Gradually add egg whites, one-third at a time, beating well after each addition.
  3. Sift together cake flour, baking powder, and salt; gradually add to butter mixture alternately with water, beginning and ending with flour mixture.
  4. Stir in vanilla extract. Pour batter into 4 greased and floured 9-inch round cake pans.
  5. Bake in preheated oven until a wooden pick inserted in the center comes out clean, 19 to 21 minutes.
  6. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely, about 30 minutes.

Cream Cheese Frosting:

  1. Beat KIRI cheese and salted butter with an electric mixer on medium speed until smooth.
  2. Gradually add powdered sugar, whole milk, vanilla extract, and salt, and beat until smooth. Increase speed to medium-high and beat until light and fluffy.
  3. Evenly layer frosting between each cake layer
  4. Frost the outer layer of the cake, decorate as desired and serve

Kiri Marshmallow Almond Lime Pie

  • 5-6 people


  • 13 Kiri square portions, softened, divided
  • 1 cup all-purpose flour
  • 3 tbsps. brown sugar
  • 1 cup slivered almonds toasted, divided
  • ¼ cup butter melted
  • 1 tbsp. honey
  • 1 can sweetened condensed milk
  • ½ cup lime juice
  • 1 tbsp. grated lime zest
  • Pinch of salt
  • 1 egg yolk
  • 1 ¾ cups of mini marshmallows
  • 4 ½ tsps. butter
  • ½ cup whipping cream



  1. Combine the flour, brown sugar and 1/2 cup of almonds in a food processor. Process until well blended.
  2. Add melted butter and honey, and pulse until the mixture is crumbly but holds together if pinched.
  3. Press the mixture onto the bottom and up the sides of a greased pie plate.
  4. Bake for 8 minutes at 180 degrees. Cool on a rack while preparing the lime filling.
  5. In a medium mixing bowl, combine the sweetened condensed milk, 150g of Kiri cheese, lime juice, lime zest, salt and egg yolk. Beat on low speed until combined.
  6. Bake for 15-20 minutes or until the center is almost set. Cool on a rack, then refrigerate.
  7. In a small deep mixing bowl, combine the marshmallows and butter. Microwave on 50% power for 30 seconds. Stir and repeat until the mixture is completely melted. Add the remaining Kiri cheese and whipping cream and beat until smooth.
  8. Cover and refrigerate until chilled.
  9. Beat the marshmallow mixture until light and fluffy. Spread over the pie; sprinkle over the remaining toasted almonds.