Directions
- 1Cut the kataifi into small pieces.
- 2In a medium pan over low heat, toast the kataifi with 1 tbsp of butter until light golden brown.
- 3Add remaining butter and continue toasting until crisp and golden brown. Remove from heat and let cool.
- 4In a medium bowl, mix the toasted kataifi, sugar, pistachios, and melted butter.
- 5Press the mixture into the bottom of a springform pan to create the crust.
- 6In a bowl, beat cream cheese, sour cream, heavy cream, sugar, flour, cornstarch, and vanilla until smooth.
- 7Add eggs one at a time, mixing well after each addition.
- 8Pour the cheesecake batter over the crust.
- 9Bake according to your oven instructions. (This step is not shown in video)
- 10Melt the chocolate.
- 11In a bowl, combine the melted chocolate with the kataifi and pistachio cream.
- 12Once the cheesecake is baked and cooled, spread the pistachio mixture over the top.
- 13Spread melted chocolate over the pistachio layer.
- 14Garnish with crushed pistachios.
Ingredients
- 2 cups kataifi
- 5 tbsp butter
- 0.33 cup granulated sugar
- 0.5 cup crushed raw Turkish pistachios
- 1 pinch salt
- 3 packages (8 oz) cream cheese
- 0.33 cup sour cream
- 0.75 cup heavy cream
- 1 cup granulated sugar
- 2 tbsp all-purpose flour
- 0.5 tbsp corn starch
- 1 tsp vanilla
- 3 large eggs
- 1.5 cups kataifi
- 1 tbsp peanut oil
- 1 heaping cup pistachio cream
- 0.25 cup crushed pistachios
- 125 g high quality chocolate (66% cocoa)
Equipment
knifewooden spoonmedium panmedium bowlovenspringform panwhiskspatula
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