This decadent cheesecake combines the rich flavor of pistachios with the unique texture of kadayif noodles, enveloped in a smooth cheesecake filling. The crunchy base, made from crushed biscuits and pistachios mixed with melted butter, sets the stage for a creamy and nutty middle. A luxurious white chocolate ganache crowns the top, making this dessert not only a treat for the taste buds but also a visual delight.
Why You’ll Love This:
This cheesecake is a gourmet delight, offering a mix of textures from the crunchy biscuit base to the creamy filling and the slightly chewy kadayif. The interplay of pistachio and vanilla imparts a rich, aromatic flavor, elevated by the sweetness of the white chocolate ganache. It’s a perfect example of how traditional ingredients can be transformed into a sophisticated, modern dessert.
Perfect Occasion:
Ideal for celebrations and special occasions, this cheesecake is sure to impress at any gathering, from birthday parties to elegant dinner events. It serves as a stunning centerpiece and a perfect conversation starter. Whether it’s a festive holiday table or a special family dinner, this cheesecake promises to make any event memorable.
Decoration Tips:
Garnish the cheesecake just before serving to enhance its freshness and appeal. Add dollops of whipped cream around the perimeter for a soft contrast. Sprinkle with chopped pistachios and dried raspberries for a colorful finish. A drizzle of melted white chocolate can add a touch of luxury and tie all the flavors together beautifully.
Ingredients:
- Base:
- 150 g Maria biscuits, finely ground
- 50 g pistachios, coarsely ground
- 135 g butter, melted
- Cheesecake Filling:
- 800 g cream cheese, room temperature
- 150 g granulated sugar
- 8 g vanilla sugar
- 40 g cornstarch
- 3 eggs
- 50 g kadayif, finely chopped
- 250 g pistachio paste
- Topping:
- 100 g white chocolate, chopped
- 45 ml heavy cream
Instructions:
- Prepare the Base:
- Mix the ground Maria biscuits, pistachios, and melted butter. Press firmly into the bottom of a 24 cm springform pan lined with parchment.
- Make the Filling:
- Blend cream cheese with sugars until smooth, mix in cornstarch, then fold in eggs one at a time. Spread over the biscuit base. Top with chopped kadayif and dollops of pistachio paste.
- Bake:
- Bake at 125°C (257°F) for 60-65 minutes until set but slightly wobbly in the center. Leave in the turned-off oven for an hour.
- Prepare the Topping:
- Heat cream, add white chocolate, let melt, and stir until smooth. Pour over the cooled cheesecake.
- Chill and Serve:
- Chill, preferably overnight. Garnish with whipped cream, chopped pistachios, dried raspberries, and drizzles of white chocolate before serving.
Enjoy this sophisticated and delightful Pistachio Kadayif Cheesecake!
