Chocolate Pistachio Cheesecake (Print Version)
# Ingredients:
→ Chocolate Cookie Crust
01 -
7 tablespoons melted unsalted butter (98g)
02 -
230g crushed chocolate graham crackers (2½ cups)
→ Pistachio Kataifi Filling
03 -
6 tablespoons melted butter (85g)
04 -
30g tahini (2 tablespoons)
05 -
150g chopped shredded kataifi dough
06 -
300g pistachio paste (¾ cup)
→ Pistachio Cheesecake Batter
07 -
680g softened cream cheese
08 -
⅓ cup room-temperature sour cream
09 -
2 tablespoons tahini
10 -
200g granulated sugar (1 cup)
11 -
½ teaspoon salt
12 -
2 teaspoons vanilla extract
13 -
¼ teaspoon almond extract
14 -
½ cup pistachio paste
15 -
3 large room-temperature eggs
→ Chocolate Ganache
16 -
¾ cup heavy cream (180ml)
17 -
212g semi-sweet chocolate, chopped (1¼ cups)
→ Topping
18 -
Chopped pistachios for garnish
# Instructions:
01 -
Turn your oven on to 165ºC (325ºF). Toss your graham cracker crumbs with melted butter and press them down into the base of an 8- or 9-inch springform pan. Toss it in the oven for 10 minutes and let it cool completely.
02 -
Heat some butter in a pan at medium heat. Stir in the chopped kataifi dough until coated. Keep moving it around for 8–10 minutes until it turns golden. Mix it with pistachio paste and tahini, then either set it aside or put it in the fridge.
03 -
Using a mixer on medium, beat the softened cream cheese for 3 minutes. Sprinkle in sugar and mix for 1 minute. Blend in tahini, pistachio paste, and sour cream. Crack in eggs one by one, mixing gently each time. Add your extracts (almond and vanilla), sprinkle in salt, and scrape the sides so everything's smooth.
04 -
Lightly grease your cheesecake pan's sides. Spread half of the kataifi mixture over the crust, pressing it in well. Pour your cheesecake batter on top and smooth it out. Wrap the bottom of the pan with aluminum foil, place it in a roasting pan, and then pour in hot water to make a shallow water bath.
05 -
Bake in the hot oven for 60–70 minutes. The edges should feel firm, but the middle will still jiggle a little. Leave the oven off and let the cheesecake sit inside for another hour. Pop it in the fridge and chill for at least 6 hours.
06 -
Warm heavy cream until it reaches around 82ºC (180ºF). Pour it over the chopped chocolate and let it sit for a minute. Stir until completely silky. Let it cool and thicken up before using.
07 -
Spread a thin layer of ganache over the chilled cheesecake, smoothing it with an offset spatula. Press the leftover kataifi filling onto the ganache, then cover everything with the remaining ganache. Sprinkle some chopped pistachios on top and let it set for 20 minutes before serving.
# Notes:
01 -
Using a water bath helps prevent any cracks in the cheesecake.
02 -
Give the cheesecake enough chilling time to get the perfect texture.