step 1
Begin by melting the Butter (4 Tbsp) in a pan over low heat.
step 2
While the butter is melting, cut the Kadayif (340 g) into small pieces and set it aside.
step 3
Once the butter has melted, crumble the kadayif into the pan and toast it until golden brown. Transfer the toasted kadayif to a bowl and let it cool completely.
step 4
Once the kadayif has cooled, take a handful aside for garnish. Stir Pistachio Spread (250 g), Tahini (4 Tbsp) and Salt (1 pinch) to the remaining kadayif and mix until fully combined.
step 5
Line a springform pan (24 cm / 9.5 inches) with parchment paper. Press the kadayif mixture evenly into the bottom of the pan, pressing it down firmly to form a compact crust. Place it in the fridge to firm up for about 30 minutes.
step 6
For the filling, first beat the Cream Cheese (595 g) and Mascarpone Cheese (300 g) in a large bowl until smooth and creamy.
step 7
In a separate bowl, whip the Heavy Cream (300 mL) and Cream of Tartar (1/2 tsp) until soft peaks form. Gently fold it into the cheese mixture along with Pistachio Spread (3 Tbsp), Powdered Confectioners Sugar (4 Tbsp), and Vanilla Sugar (1 1/2 packets). Mix until light, smooth, and evenly sweetened.
step 8
Once the kadayif crust has firmed up in the fridge, spread half of this lighter pistachio mixture evenly over the crust and refrigerate for 15–20 minutes to firm up slightly.
step 9
To the remaining cheese mixture, add the remaining Pistachio Spread (195 g) and the remaining Powdered Confectioners Sugar (55 g) (adjust to taste). If needed, add another 1/4 teaspoon Cream of Tartar to help stabilize this layer. Beat until thick, creamy, and well combined. Gently spread this darker pistachio layer over the chilled lighter layer. Smooth the top and refrigerate the cheesecake.
step 10
For the topping, break the Milk Chocolate (395 g) into pieces and melt it with the Heavy Cream (2 Tbsp) in a double boiler or microwave. Stir until smooth. Remove from the heat and stir in the Butter (1 Tbsp) until glossy and well combined.
step 11
Get the cake from the fridge. Pour the chocolate ganache over the top, spreading it evenly with a spatula.
step 12
Sprinkle 3/4 of Pistachios (1 1/3 Tbsp) and reserved kadayif over the cheesecake for added crunch and texture.
step 13
Refrigerate the cheesecake for at least 4 hours or ideally overnight for best results and to set the chocolate ganache.
step 14
Before serving, whip the Heavy Cream (360 mL) on medium-high speed until soft peaks form. Continue whipping for stiff peaks.
step 15
Transfer the whipped cream to a piping bag and pipe decorative swirls on top of the cheesecake. Sprinkle with remaining pistachios.
