Chocolate Pistachio Kataifi Delight (Print)
A dreamy treat with chocolate graham base, nutty pistachio filling, crispy kataifi strands, and velvety chocolate topping.
# Ingredients:
→ Chocolate Crust
01 -
7 tbsp melted unsalted butter (98g)
02 -
2½ cups crushed chocolate graham crackers (230g)
→ Pistachio Kataifi Layer
03 -
6 tbsp melted unsalted butter (85g)
04 -
150g shredded, finely chopped kataifi dough
05 -
2 tbsp tahini (30g)
06 -
¾ cup smooth pistachio paste (300g)
→ Cheesecake Base
07 -
⅓ cup room temperature sour cream
08 -
680g soft, creamy cream cheese
09 -
½ cup pistachio paste
10 -
1 cup white sugar (200g)
11 -
3 large eggs, kept at room temperature
12 -
2 tbsp tahini
13 -
½ tsp fine salt
14 -
2 tsp vanilla extract
15 -
¼ tsp almond extract
→ Ganache Topping
16 -
1¼ cup roughly chopped semi-sweet chocolate (212g)
17 -
¾ cup heavy cream, warmed (180ml)
→ Final Garnish
18 -
Crushed pistachios for decorating
# Steps:
01 -
Get your oven preheated to 165ºC (325ºF). Process graham crackers into fine crumbs with a food processor. Blend the crumbs with the melted butter, pressing this mix firmly into the bottom of an 8-inch or 9-inch springform pan. Bake the crust for 10 minutes and allow to cool afterward.
02 -
In a frying pan over medium heat, melt the butter and add the kataifi. Stir constantly until the strands turn golden, about 8–10 minutes. Combine this with pistachio paste and tahini in a large bowl, then chill it until you need it.
03 -
Whip the softened cream cheese using a mixer for three minutes. Beat in the sugar for another full minute. Stir together the pistachio paste, tahini, and sour cream until smooth. Mix in the eggs one by one, but don’t overdo it. Toss in the extract flavors and salt, and scrape the mixing bowl as needed.
04 -
Grease the insides of your springform pan lightly. Flatten half of the kataifi over the crust, pressing it well. Pour the cheesecake mixture on top and smooth out the top. Use foil to wrap the base and place it in a big roasting pan. Fill the roasting pan with hot water for a water bath.
05 -
Bake in the hot oven for 60–70 minutes. Turn off the oven and rest the cheesecake inside for one hour after baking. Move it to the fridge to chill for a minimum of 6 hours before taking it out.
06 -
Bring the heavy cream up to 82ºC (180ºF). Pour it on top of the chopped chocolate and let it sit for a minute. Whisk it all together until totally smooth. Let it cool until it thickens up a little before using it.
07 -
Smooth a layer of ganache on top with an offset spatula. Add the rest of the kataifi filling over that and hold it in place with the back of a spoon. Spread the remaining ganache on top, covering everything completely. Sprinkle with pistachios and leave for 20 minutes before you dig in!
# Additional Notes:
01 -
Put your cake in a water bath so it doesn’t crack as it cooks.
02 -
Leave the cheesecake to chill completely for smooth slices.