Throughout Lebanon and the entire Middle East, the Lebanese city of Tripoli is known for its incredible desserts and sweet treats. Knefeh, a creamy dreamy Lebanese cheesecake, is one of the most luscious and luxurious desserts out there, made from super-flaky shredded phyllo dough called kataifi, thick homemade semolina-laced cream, and a final dousing of hot orange blossom syrup. With many spellings including kunafeh, konafah, kenafeh, this fantastic cheesecake is indulgent, super-flavorful, and quite simple to make! 
MAKES ONE 9 X 13-INCH OBLONG OR 9-INCH ROUND CHEESECAKE
1 pound Athens Shredded Fillo Dough (kataifi, see Resources), thawed at room temperature in the box for 1 hour
½ cup warm Samneh (Clarified Butter, here)
4 cups heavy cream
1 cup fine semolina grain (see here)
3 tablespoons sugar
3 cups Ater orange blossom syrup (see here), hot
Preheat the oven to 375°F.
Bring 6 cups of water to a rolling boil in a latge pot, and place a double boiler, steamer basket, or heatproof bowl over the pot of boiling water. Reduce the heat to low and maintain a steady simmer.
Remove the phyllo dough (kataifi) from the box and sealed bag, and separate the dough into two equal parts over a large baking sheet, making sure not to tear through the shredded strands. Place each half of the kataifi, one at a time, in the bowl or steamer basket and steam for 2 to 4 minutes, tossing the dough with tongs occasionally just until the kataifi is soft, pliable, and moist. Remove the dough with tongs and set aside on a separate baking sheet.
Pour 2 tablespoons of the warm clarified butter over each half (4 tablespoons total) and gently toss with tongs to coat the kataifi completely. Set aside.
Heat the heavy cream and semolina and sugar in a medium pot over high heat. Whisk the ingredients together so that the semolina dissolves into the cream, and the mixture begins to thicken and bubble, about 15 minutes. Remove from the heat and set aside momentarily.
Thoroughly coat a 9 x 13-inch rectangular or 9-inch round baking dish with 2 tablespoons of clarified butter and spread half of the softened kataifi onto the bottom of the pan in one even layer. Using your palms, firmly press down on the kataifi so that it sticks together, forming one solid mass. Then, pour the cream mixture into the center of the dough and smooth it out to the corners with a silicone spatula or spoon, so that the cream completely covers the kataifi. Place the remaining kataifi over the cream, pressing it out with the palms of your hands, so that the cream is entirely covered with the kataifi. Drizzle the top layer with the remaining 2 tablespoons clarified butter and bake on the center rack of the preheated oven for 30 to 35 minutes. When the cheesecake is light golden brown on top, set aside to cool for 5 to 7 minutes, then pour ladles of the hot Atar orange blossom syrup over the Lebanese cheesecake.
Allow to set for a few minutes before slicing and serving hot.
