Pistachio Chocolate Cheesecake

Ingredients

• 30 g Unsalted Butter (melted for roasting kunafa)
• 80 g Kunafa Pastry (shredded into 1‑2 cm strands)
• 100 g Condensed Milk (sweetened condensed milk)
• 100 g Pistachio Spread (for kunafa mixture, high‑quality pistachio butter)
• 200 g Digestive Biscuits (crushed fine)
• 2 tbsp Pistachio Powder (adds pistachio flavor to crust)
• 1 tbsp Cocoa Powder (unsweetened)
• 100 g Unsalted Butter (melted for crust mixture)
• 80 g Heavy Cream (for crust mixture)
• 2 tbsp Water (for gelatin bloom)
• 1 tbsp Gelatin Powder (unflavored, bloom in water then melt)
• 300 g Cream Cheese Mascarpone Blend (mix of cream cheese and mascarpone, softened)
• 5 tbsp Powdered Sugar (sifted)
• 200 g Double Cream (33 % fat, chilled)
• 0.5 tsp Vanilla Extract (pure vanilla)
• 100 g Pistachio Spread (added to filling for extra pistachio flavor)
• 100 g Milk Chocolate (high‑quality, chopped)
• 80 g Heavy Cream (hot, for ganache)
• 1 tbsp Pistachio Powder (for garnish)
• 20 g Chopped Pistachios (for garnish, toasted if desired)

Instructions

1. Shred and Roast Kunafa

   Using a food processor or kitchen scissors, shred the kunafa pastry into 1‑2 cm strands. Melt 30 g butter in a skillet over medium heat (≈180°C) and add the shredded kunafa, stirring continuously until it turns a deep golden‑brown color.

   Time: PT5M

   Temperature: 180°C

2. Cool Kunafa

   Remove the pan from heat, transfer the roasted kunafa to a mixing bowl and let it cool completely.

   Time: PT5M

3. Prepare Kunafa Mixture

   Add 100 g condensed milk and 100 g pistachio spread to the cooled kunafa. Mix until fully incorporated and set aside.

   Time: PT5M

4. Make Crust Base

   In a food processor, crush 200 g biscuits until fine. Transfer to a bowl and stir in 2 tbsp pistachio powder, 1 tbsp cocoa powder, 100 g melted butter and 80 g heavy cream until a cohesive crumb mixture forms.

   Time: PT5M

5. Form Crust

   Press the crust mixture firmly into the bottom of an 18‑19 cm springform pan, creating an even layer. Place the pan in the freezer for 10 minutes to set.

   Time: PT10M

6. Bloom Gelatin

   Combine 2 tbsp water with 1 tbsp gelatin powder in a small bowl. Let sit 1 minute, then melt in the microwave for 20‑30 seconds or using a water bath, stirring until clear.

   Time: PT2M

7. Add Gelatin to Kunafa Mixture

   Stir the melted gelatin into the kunafa mixture from step 3, then spread the mixture evenly over the set crust. Refrigerate while preparing the cheesecake filling.

   Time: PT2M

8. Prepare Cheesecake Filling

   In a large mixing bowl, beat together 300 g cream cheese‑mascarpone blend, 5 tbsp powdered sugar, 200 g double cream and ½ tsp vanilla extract until smooth and airy.

   Time: PT5M

9. Combine Gelatin‑Infused Kunafa with Filling

   Add 2 tbsp of the filling mixture to the remaining melted gelatin, stir well, then fold this into the creamy cheesecake filling. Finally, fold in the remaining 100 g pistachio spread until fully incorporated.

   Time: PT5M

10. Set Cheesecake

    Transfer the filling onto the chilled kunafa‑crust layer, smooth the top, cover tightly with plastic wrap and refrigerate for at least 6 hours or overnight.

    Time: PT6H

11. Make Chocolate Ganache

    Heat 80 g heavy cream until just simmering, then pour over 100 g chopped milk chocolate in a bowl. Let sit 1 minute and stir until glossy. Place the ganache in the freezer for 15 minutes to thicken slightly.

    Time: PT5M

    Temperature: ~95°C

12. Finish and Garnish

    Remove the cheesecake from the fridge, pour the chilled ganache over the top, spreading evenly. Sprinkle 1 tbsp pistachio powder and scatter chopped pistachios for garnish. Slice and serve.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

28 g

Fat

22 g

Fiber

1 g