Cooking Instructions
1.
Begin by melting the
Butter (4 Tbsp)
in a pan over low heat.
2.
While the butter is melting, cut the
Kadayif (1 1/3 cups)
into small pieces and set it aside.
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.
4.
Once the kadayif has cooled, take a handful aside for garnish. Stir
Pistachio Spread (3/4 cup)
,
Tahini (4 Tbsp)
and
Salt (1 pinch)
to the remaining kadayif and mix until fully combined.
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.
6.
For the filling, beat the
Cream Cheese (2 2/3 cups)
and
Mascarpone Cheese (1 1/3 cups)
in a large bowl until smooth and creamy.
7.
Add the
Confectioners Sugar (3/4 cup)
,
Pistachio Spread (3/4 cup)
, and
Vanilla Sugar (1 1/2 packets)
. Mix until fully incorporated.
8.
In a separate bowl, whip the
Heavy Cream (1 1/4 cups)
with the
Cake Stabilizer (3 packets)
until soft peaks form, then gently fold it into the pistachio mixture until smooth and well-combined.
9.
Once the kadayif crust has firmed up in the fridge, pour the pistachio cheesecake filling over it and spread it evenly with a spatula.
10.
For the topping, break the
Milk Chocolate (2 1/3 cups)
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.
11.
Get the cake from the fridge. Pour the chocolate ganache over the top, spreading it evenly with a spatula.
12.
Sprinkle 3/4 of
Pistachios (1 1/3 Tbsp)
and reserved kadayif over the cheesecake for added crunch and texture.
13.
Refrigerate the cheesecake for at least 4 hours or ideally overnight for best results and to set the chocolate ganache.
14.
Before serving, whip the
Cream (1 1/2 cups)
on medium-high speed until soft peaks form. Continue whipping for stiff peaks.
15.
Transfer the whipped cream to a piping bag and pipe decorative swirls on top of the cheesecake. Sprinkle with remaining pistachios.