Choco Pistachio Dream Cake (Printable Version)
Tasty treat mixing pistachios and chocolate in creamy layers.
# What You'll Need:
→ Chocolate Cookie Base
01 -
2½ cups crushed chocolate graham crackers (230g)
02 -
7 tbsp melted unsalted butter (98g)
→ Pistachio Kataifi Layer
03 -
150g chopped shredded kataifi dough
04 -
6 tbsp melted unsalted butter (85g)
05 -
¾ cup pistachio paste (300g)
06 -
2 tbsp tahini (30g)
→ Pistachio Cheesecake Mix
07 -
680g softened cream cheese
08 -
1 cup white sugar (200g)
09 -
⅓ cup room temperature sour cream
10 -
½ cup pistachio paste
11 -
2 tbsp tahini
12 -
3 large eggs at room temperature
13 -
¼ tsp almond extract
14 -
2 tsp vanilla extract
15 -
½ tsp salt
→ Chocolate Ganache
16 -
1¼ cup chopped semi-sweet chocolate (212g)
17 -
¾ cup heavy cream (180ml)
→ Topping
18 -
Chopped pistachios for decoration
# Step-by-Step Guide:
01 -
Heat your oven to 165ºC (325ºF). Turn graham crackers into fine crumbs in a food processor. Stir in the melted butter until well combined. Press this mixture firmly into the bottom of an 8-inch or 9-inch springform pan. Bake for 10 minutes, then let it cool completely.
02 -
Heat butter in a pan over medium flame. Toss in kataifi dough and coat thoroughly. Cook for 8–10 minutes while constantly stirring until it turns a nice golden color. Put it in a bowl and mix with the pistachio paste and tahini. Put aside or chill for later.
03 -
Using a mixer, beat the cream cheese on medium for 3 minutes until fluffy. Throw in the sugar and beat for another minute. Add the pistachio paste, sour cream, and tahini, mixing well. Drop in eggs one by one, mixing just enough to blend. Stir in almond extract, vanilla, and salt, making sure to scrape down the bowl to get everything smooth.
04 -
Lightly butter the sides of your springform pan. Spread half the kataifi mix over your cooled crust, pressing down gently. Pour your cheesecake mixture on top and smooth it out. Wrap the bottom of the pan with foil and set it in a bigger roasting pan. Fill the roasting pan with hot water halfway up the sides.
05 -
Pop it in the oven for 60–70 minutes. You'll know it's done when the middle jiggles a bit but the edges look firm. Turn the oven off but leave the cake inside for another hour. Then put it in the fridge for at least 6 hours.
06 -
Warm the heavy cream until it reaches 82ºC (180ºF). Pour it over the chopped chocolate and wait a minute. Then whisk until it's smooth and silky. Let it cool down until it thickens a bit.
07 -
Spread a thin layer of ganache on top of the chilled cheesecake and smooth it out. Sprinkle the rest of your kataifi mixture on top and press it down. Pour the remaining ganache over everything and smooth it out. Sprinkle chopped pistachios on top and let it sit for 20 minutes before serving.
# Additional Notes:
01 -
The water bath stops the cheesecake from cracking.
02 -
Make sure to chill the cheesecake completely for the best flavor and texture.