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Chocolate Pistachio Kataifi Cheesecake with Ganache Recipe

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4 from 14 reviews

This decadent Chocolate Cheesecake combines a rich chocolate graham cracker crust with a toasted pistachio kataifi filling and a creamy pistachio cheesecake batter. Baked in a water bath to ensure a smooth, crack-free texture, it is topped with a luscious chocolate ganache and garnished with chopped pistachios for added crunch and flavor. Perfect for special occasions or indulgent dessert lovers, this cheesecake blends nutty and chocolate elements seamlessly for an unforgettable treat.

  • Total Time: 7 hours 45 minutes
  • Yield: 12 servings

Ingredients

Chocolate Cookie Crust

  • 2½ cups chocolate bear grahams (230g)
  • 7 tbsp unsalted butter, melted (98g)

Pistachio Kataifi Filling

  • 150 g shredded kataifi dough, chopped
  • 6 tbsp unsalted butter (85g)
  • ¾ cup pistachio paste (300g)
  • 2 tbsp tahini (30g)

Pistachio Cheesecake Batter

  • 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

Chocolate Ganache

  • 1¼ cup chopped semi-sweet chocolate or chocolate chips (212g)
  • ¾ cup heavy cream (180 ml)

Decoration

  • Remaining kataifi filling
  • Chopped pistachio nuts
  • Remaining ganache

Instructions

  1. Prepare Chocolate Cookie Crust: Preheat the oven to 325ºF. Place the chocolate bear graham crackers in a food processor and process them to fine crumbs. Melt 7 tablespoons of unsalted butter and mix it with the crumbs thoroughly. Press this mixture firmly onto the bottom of a deep 8” or 9” cheesecake pan. Bake the crust for 10 minutes, then remove and let it cool completely.
  2. Make Pistachio Kataifi Filling: Heat 6 tablespoons of unsalted butter in a large frying pan over medium heat. Once melted, add the shredded and chopped kataifi dough, stirring continuously to coat it in butter and toast evenly for about 8 to 10 minutes until golden brown. Transfer to a small bowl and mix in ¾ cup pistachio paste and 2 tablespoons tahini. Set aside; this can be made ahead and refrigerated. Warm gently before use if chilled.
  3. Prepare Pistachio Cheesecake Batter: Using a mixer at medium speed, beat the softened cream cheese for 3 minutes until creamy. Add granulated sugar and beat for another minute. Mix in ½ cup pistachio paste, ⅓ cup sour cream, and 2 tablespoons tahini, beating for 2 minutes and scraping the bowl frequently to avoid lumps. Add eggs one at a time, blending each fully before adding the next. Stir in almond extract, vanilla extract, and salt. Avoid over mixing once eggs are added to prevent cracking during baking.
  4. Assemble and Bake the Cheesecake: Grease the sides of the cheesecake pan. Spread half of the kataifi filling evenly over the cooled crust, pressing down to pack it firmly. Pour the cheesecake batter over the filling and smooth the surface. Tap the pan gently on the counter to level the batter. Wrap the bottom of the pan with foil to prevent water leaks. Place it inside a larger roasting pan and add hot water to create a water bath. Bake in the preheated oven for 60 to 70 minutes, until the edges are set and the center jiggles slightly. Turn off the oven and leave the cheesecake inside for 1 hour.
  5. Cool and Chill the Cheesecake: Remove the cheesecake from the oven and refrigerate for at least 6 hours, allowing it to set fully.
  6. Make Chocolate Ganache: Heat heavy cream until it reaches around 180ºF. Place chopped semi-sweet chocolate in a bowl and pour the hot cream over it. Let stand for 1 minute, then whisk until smooth and fully combined. Cool the ganache until thickened, stirring occasionally. You may refrigerate it to speed up setting, gently reheating before use to achieve spreadable consistency.
  7. Decorate the Cheesecake: Spread a thin layer of ganache over the chilled cheesecake surface using an offset spatula. Top with the remaining kataifi filling, pressing it down to pack tightly. Spread the remaining ganache over the kataifi layer to cover it completely. Finish by sprinkling chopped pistachio nuts on top. Let the ganache set for about 20 minutes before serving.
  8. Storage: Store leftover cheesecake in a sealed container in the refrigerator for up to 5 days. It can also be frozen for up to 1 month, wrapped well to prevent freezer burn.

Notes

  • Chocolate bear grahams can be substituted with chocolate graham crackers or chocolate wafer cookies if unavailable.
  • Shredded kataifi dough is a delicate pastry often found in Mediterranean or Middle Eastern specialty stores; chop finely before toasting.
  • When mixing the cream cheese batter, scraping the bowl well prevents lumps and ensures a smooth texture.
  • Using a water bath during baking is critical to prevent cracking by gently regulating the temperature.
  • Ganache may be made ahead and stored refrigerated; warm gently before spreading for best results.
  • Ensure all dairy ingredients are at room temperature to avoid curdling or lumps in the batter.
  • Author: Olivia
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American with Mediterranean influences

Find it online: https://yourdailycook.com/chocolate-pistachio-kataifi-cheesecake-with-ganache-recipe/