Ingredients
Scale
- 2½ cups chocolate cookie crumbs
- 7 tbsp unsalted butter, melted
- 150 g shredded kataifi dough
- ¾ cup pistachio paste
- 680 g cream cheese
- 1 cup granulated sugar
- 3 large eggs
- 1¼ cup chopped semi-sweet chocolate
- ¾ cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). In a food processor, crush chocolate cookies into fine crumbs, then mix with melted butter.
- Press the mixture into a springform pan and bake for 10 minutes. Let cool.
- Sauté shredded kataifi in melted butter until golden; set aside to cool.
- Beat cream cheese and sugar until smooth. Add sour cream, pistachio paste, tahini, eggs, extracts, and salt; mix until combined.
- Spread half the cheesecake filling over the crust, layer on the kataifi, then add remaining filling. Bake for 60 minutes, allowing it to cool in the oven afterward.
- Chill overnight. For ganache, heat cream and pour over chocolate; stir until smooth. Pour over chilled cheesecake before serving.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice ~100g
- Calories: 440
- Sugar: 30g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg