Ingredients
Scale
- 2 cups digestive biscuits or graham crackers, crushed
- 1/2 cup unsalted butter, melted
- 1 cup kunafa pastry (shredded phyllo), finely chopped
- 2 tablespoons butter (for toasting kunafa)
- 1/2 cup pistachio cream or spread
- 16 oz cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream, chilled
- 1 cup milk chocolate chips
- 1/2 cup heavy cream (for ganache)
- Crushed pistachios for garnish
Instructions
- Step 1: Prepare the Crust. Combine the crushed digestive biscuits and the 1/2 cup of melted butter in a medium bowl. Stir until the mixture looks like wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass to smooth it out and ensure it is packed tightly. Place the pan in the freezer to set while you prepare the next layer.
- Step 2: Toast the Kunafa Crunch. Melt 2 tablespoons of butter in a skillet over medium heat. Add the finely chopped kunafa pastry. Stir constantly for about 5 to 7 minutes until the pastry turns a deep golden brown and becomes very crispy. Remove from heat and let it cool slightly. Once cooled, fold in 2 tablespoons of pistachio cream until the kunafa is evenly coated. Set this aside for the middle layer.
- Step 3: Whip the Cheesecake Filling. In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and fluffy. In a separate chilled bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Swirl in the remaining pistachio cream, leaving some streaks for a marbled look if desired.
- Step 4: Layer and Chill. Take the crust out of the freezer. Spread half of the cheesecake filling over the crust. Sprinkle the toasted kunafa crunch mixture evenly over the filling. Cover with the remaining cheesecake mixture and smooth the top with a spatula. Place the cheesecake in the refrigerator for at least 6 hours, or ideally overnight, to set completely.
- Step 5: Add the Chocolate Ganache. Once the cheesecake is set, prepare the topping. Heat 1/2 cup of heavy cream until it just begins to simmer. Pour it over the chocolate chips and let it sit for 2 minutes. Stir until smooth and glossy. Pour the ganache over the chilled cheesecake and spread it to the edges. Garnish with crushed pistachios and a few extra strands of toasted kunafa. Let the chocolate set for 20 minutes before serving.
- Cook Time: 50 minutes