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

Make The Kataifi Base:

• Preheat oven to (170°C 340°F).
• Brush a round 10-inch Springform pan with melted butter.
• 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.
• Sprinkle the almonds on top. Cover with the remaining Kataifi on top.
• Drizzle the melted butter all over the Kataifi.
• Bake for about 40 minutes or until deep golden and crispy all over.
• While the Kataifi bakes make the syrup.

Make The Syrup:

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

Make The Cheesecake Ice Cream:

• 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.
• 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.
• Add the milk, lemon juice, vanilla, and salt and beat until combined.
• Then turn off your mixer and whisk together the two mixtures until uniform.
• Spread the cream cheese over the Kataifi. You may save ⅓ of it to add to a piping bag and decorate the top.
• Dust plenty of cinnamon on top. Or leave as is to serve with any red berry preserves, jam, or syrup if you prefer.
• Place the pan in an airtight food container and add to the freezer overnight. Or cover with plastic wrap and aluminum foil.
• Allow the torte to thaw for 10-15 minutes before cutting and serving.