Ingredients
Scale
- 2½ cups chocolate bear graham crumbs (230g)
- 7 tbsp unsalted butter, melted (98g)
- 150 g shredded kataifi dough (chopped)
- 6 tbsp unsalted butter (85g)
- ¾ cup pistachio paste (300g)
- 2 tbsp tahini (30g)
- 680 grams cream cheese softened (3 packages of 8 oz)
- 1 cup granulated sugar (200g)
- ⅓ cup sour cream, room temperature
- ½ cup pistachio paste
- 2 tbsp tahini
- 3 large eggs, room temperature
- ¼ tsp almond extract
- 2 tsp vanilla extract
- ½ tsp salt
- 1¼ cup chopped semi-sweet chocolate or chocolate chips (212g)
- ¾ cup heavy cream (180 ml)
Instructions
- Preheat your oven to 350°F (175°C). Combine chocolate graham crumbs and melted butter in a bowl and press into the bottom of a springform pan. Bake for 10 minutes.
- Melt unsalted butter in a saucepan and toss in chopped kataifi dough until golden brown. Spread over cooled crust.
- Beat cream cheese and sugar until smooth, then add sour cream, pistachio paste, tahini, eggs one at a time, almond extract, vanilla extract, and salt. Mix until combined.
- Pour cheesecake mixture over kataifi layer in the pan and bake for about 60 minutes until set but slightly jiggly in the center.
- Prepare ganache by heating heavy cream until simmering and pouring over chopped chocolate. Stir until smooth.
- Once cooled completely, spread ganache over cheesecake and chill for at least four hours or overnight before serving.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 392
- Sugar: 25g
- Sodium: 295mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 80mg