Servings: 8 servings
Calories: 310kcal
Cost: $20
Equipment
- Large mixing bowl
- Electric mixer or whisk
- Palette knife
- Cake ring (26 cm)
- Water bath setup
Ingredients
- 200 g Kadayif angel hair
- 20 g butter
- 180 g pistachio cream
- 1 tsp sesame paste tahini
- 100 g powdered sugar
- 600 g double cream cheese (natural)
- 200 g cream
- 3 packs cream stiffener
- 100 g pistachio cream
- 75 g cream
- 150 g whole milk couverture
- 2 tbsp chopped pistachios
- some melted butter for the mold
- some powdered sugar for the shape
Instructions
- Set a cake ring to 26 cm diameter on a plate, brush the inside with melted butter, and dust with powdered sugar.
- Chop kadayif into 1.5 cm pieces and fry in butter until golden brown, stirring constantly.
- Warm the pistachio cream in a water bath until pourable, then mix with fried kadayif and tahini.
- Pour the mixture into the cake ring, press down firmly, and refrigerate for about an hour.
- Sift powdered sugar into a bowl, add cream cheese, cream, and cream stiffener, and mix until smooth.
- Fold in the pistachio cream, whip on high speed for 5 minutes, then spread the filling over the chilled base.
- Refrigerate for 4-5 hours or overnight for the best texture.
- Heat cream and melt couverture chocolate into it until glossy, then pour over the cheesecake.
- Sprinkle chopped pistachios on top and let it set in the fridge for another 30 minutes before serving.
Notes
This recipe is highly appreciated for its ease and irresistible taste. A dessert that will showcase your pastry skills!
Nutrition
Calories: 310kcal | Carbohydrates: 25g | Protein: 5g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 150mg | Potassium: 200mg | Fiber: 1g | Sugar: 15g | Vitamin A: 500IU | Calcium: 100mg | Iron: 1mg
Tried this recipe?Let us know how it was!