Description
A luxurious no-bake Dubai Cheesecake featuring a crispy Kadayif base, creamy filling of double cream cheese and pistachio, topped with chocolate ganache.
Ingredients
Scale
- 200 g Kadayif (Engelshaar)
- 20 g Butter
- 180 g Pistaziencreme
- 1 TL Sesampaste (Tahin)
- 100 g Puderzucker
- 600 g Doppelrahmfrischkäse (Natur)
- 200 g Sahne
- 3 Päckchen Sahnesteif
- 100 g Pistaziencreme
- 75 g Sahne
- 150 g Vollmilchkuvertüre
- 2 EL gehackte Pistazien
- Etwas flüssige Butter für die Form
- Etwas Puderzucker für die Form
Instructions
- Place the cake ring on a cake plate and line it with liquid butter. Dust lightly with powdered sugar.
- Chop the Kadayif into pieces about 1.5 cm wide.
- Heat the butter in a pan over medium heat and roast the Kadayif for about 8 minutes, stirring constantly until golden brown.
- Warm the pistachio cream in a water bath until it becomes liquid and mix it with tahini and the roasted Kadayif. Press the mixture into the cake ring.
- Refrigerate the base for about 1 hour to firm up.
- Sift the powdered sugar into a bowl and beat it with cream cheese, cream, and stiffening agent until creamy. Add the pistachio cream and whip for 5 minutes on high speed.
- Spread the creamy filling over the cake base and smooth it out with a spatula. Chill the cheesecake for 4–5 hours (preferably overnight).
- Bring the cream to a boil in a small pot. Chop the milk couverture and add it to the cream, stirring until melted. Allow the ganache to cool to room temperature and pour it over the cheesecake.
- Sprinkle the chopped pistachios around the edge and chill until serving.
Notes
Prepare this cheesecake a day in advance for the best flavor. You can substitute pistachio cream with almond or cashew cream for a different flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg