Cup of Yum
1. Thaw the Kataifi dough in the fridge overnight. Then remove the package from the fridge 30 minutes before you start to make the torte.
2. In a small food processor add the almonds and pulse until finely chopped. Set aside.

Make The Kataifi Base:

1. Preheat oven to (170°C 340°F).
2. Brush a round 10-inch Springform pan with melted butter.
3. Lay open the Kataifi base and start pulling the threads apart from each other. When separated add half of the Kataifi to the pan to form a base.
4. Sprinkle the almonds on top. Cover with the remaining Kataifi on top.
5. Drizzle the melted butter all over the Kataifi.
6. Bake for about 40 minutes or until deep golden and crispy all over.
7. While the Kataifi bakes make the syrup.

Make The Syrup:

1. Add all of the ingredients for the syrup in a saucepan.
2. Stir with a spoon until it starts to boil. Don't stir anymore from the moment it starts to boil.
3. Allow the syrup to cook uncovered for 3-4 minutes (from the time it starts to boil) over high heat or until lightly thickened.
4. Remove the syrup from the heat. When the Kataifi is baked ladle the syrup over it.
5. Allow the Kataifi to reach room temperature.

Make The Cheesecake Ice Cream:

1. Beat the heavy cream over medium-high speed until it starts to thicken slightly. Then gradually add ⅓ of the sugar to it. Beat until sugar is dissolved and cream has thickened.
2. With the whisk attachment to your electric mixer, beat the cream cheese together with remaining ⅔ of the sugar for 4 minutes over medium speed.
3. Add the milk, lemon juice, vanilla, and salt and beat until combined.
4. Then turn off your mixer and whisk together the two mixtures until uniform.
5. Spread the cream cheese over the Kataifi. You may save ⅓ of it to add to a piping bag and decorate the top.
6. Dust plenty of cinnamon on top. Or leave as is to serve with any red berry preserves, jam, or syrup if you prefer.
7. Place the pan in an airtight food container and add to the freezer overnight. Or cover with plastic wrap and aluminum foil.
8. Allow the torte to thaw for 10-15 minutes before cutting and serving.