Pistachio kunafa Chocolate Cheesecake

Ingredients

• 200 g Kataifi (Kunafa) Dough (Half a standard 400 g packet, shredded with a knife)
• 200 g Pistachio Butter (Full box, softened)
• 2 tbsp Tahini (Smooth, unsweetened)
• 3 tbsp Unsalted Butter (Cut into small pieces for browning the dough)
• 2 tbsp Chopped Pistachios (For garnish)
• 500 g Cream Cheese (Two 250 g blocks, softened at room temperature)
• 1/4 cup Powdered Sugar (Sifted)
• 480 ml Heavy Whipping Cream (Divided: 240 ml for whipped cream, 240 ml for ganache)
• 1 tsp Vanilla Essence (Pure extract preferred)
• 200 g White Chocolate (Chopped into small pieces for melting)
• 200 g Semi‑Sweet Chocolate (Chopped for the base layer)
• 1 tsp Coconut Oil (Helps the base chocolate melt smoothly)
• 100 g Milk Chocolate (For the ganache, chopped)
• 1 9‑inch Springform Pan (Lined with parchment paper if desired)
• 1 sheet Aluminum Foil (To cover the cheesecake while chilling)

Instructions

1. Melt Base Chocolate

   Place 200 g semi‑sweet chocolate and 1 tsp coconut oil in a heat‑proof bowl over simmering water. Stir until fully melted and smooth.

   Time: PT5M

2. Set Chocolate Base

   Pour the melted chocolate into the bottom of a 9‑inch springform pan. Level with a spatula. Optionally line the bottom with parchment paper. Refrigerate until firm.

   Time: PT12M

3. Shred Kataifi Dough

   Using a sharp knife, shred the half packet of kataifi dough into fine strands and set aside.

   Time: PT5M

4. Toast Kataifi with Butter

   In a skillet over medium heat, melt 3 tbsp butter. Add the shredded kataifi and toast, stirring constantly, until lightly golden (about 5 minutes).

   Time: PT5M

5. Add Tahini and Pistachio Butter

   Remove the skillet from heat. Stir in 2 tbsp tahini and the softened pistachio butter until the mixture is uniform.

   Time: PT2M

6. Form the Kunafa Crust

   Take the pan out of the fridge. Spread the pistachio‑kunafa mixture over the set chocolate layer, pressing firmly with a spatula or the back of a cup to create an even crust.

   Time: PT2M

7. Chill Crust

   Return the pan to the refrigerator and chill the crust until firm.

   Time: PT15M

8. Pre‑Chill Mixing Tools

   Place the mixing bowl and whisk attachments in the freezer for at least 10 minutes to help the cream whip faster.

   Time: PT10M

9. Whip Heavy Cream

   Combine 240 ml heavy whipping cream with 1/4 cup powdered sugar in the chilled bowl. Whisk on medium‑high speed until stiff peaks form.

   Time: PT5M

10. Set Whipped Cream Aside

    Transfer the whipped cream to a separate bowl and keep chilled.

    Time: PT0M

11. Blend Cream Cheese

    In the same chilled bowl, beat the softened cream cheese on medium speed until smooth and creamy.

    Time: PT3M

12. Melt White Chocolate

    Using the double boiler, melt 200 g white chocolate until completely smooth.

    Time: PT5M

13. Combine White Chocolate and Cream Cheese

    Pour the melted white chocolate into the cream cheese bowl and blend until fully incorporated.

    Time: PT2M

14. Add Vanilla

    Stir in 1 tsp vanilla essence and whisk for another minute.

    Time: PT1M

15. Fold Whipped Cream

    Gently fold the previously whipped cream into the cream‑cheese‑chocolate mixture until just combined, preserving the airy texture.

    Time: PT2M

16. Spread Filling Over Crust

    Remove the crusted pan from the fridge. Evenly spread the cheesecake filling over the crust, smoothing the top with a spatula.

    Time: PT2M

17. Chill Cheesecake

    Cover the pan with aluminum foil and refrigerate for at least 4 hours or overnight to set the filling.

    Time: PT240M

18. Prepare Chocolate Ganache

    Heat 240 ml heavy cream in a saucepan until just simmering (about 85°C). Remove from heat and stir in 100 g milk chocolate until smooth and glossy.

    Time: PT5M

    Temperature: 85°C

19. Add Ganache Layer

    Pour the warm ganache over the chilled cheesecake and spread evenly with a spatula.

    Time: PT2M

20. Garnish

    Drizzle a small amount of pistachio butter over the ganache and sprinkle chopped pistachios on top.

    Time: PT2M

21. Final Chill

    Return the cheesecake to the refrigerator for another 15 minutes to set the ganache.

    Time: PT15M

22. Release from Springform Pan

    Run a thin knife around the edge of the cheesecake, gently loosen, then remove the springform side. Slice and serve.

    Time: PT2M

Nutrition Facts

Calories

730

Protein

10 g

Carbohydrates

45 g

Fat

55 g

Fiber

3 g