Ingredients
For the base
300 gr butter biscuits
150 gr melted butter
30 gr cocoa powder
For the pistachio filling
300 gr pistachio paste
250 gr kataif, toasted
2 tbsp butter
For the chocolate cheesecake layer
270 gr heavy cream
400 gr cream cheese
100 gr melted dark chocolate
100 gr powdered sugar
100 gr pistachio paste
For decoration
Crushed pistachios
Directions
Step 1
Lightly grease a 9-inch springform tin and line the base with baking paper.
Step 2
In a food processor, pulse the biscuits, cocoa powder, and melted butter until fine, crumbly bits form. Press the mixture firmly into the base of the prepared tin, then pop it in the fridge while you make the filling.
300 gr butter biscuits
150 gr melted butter
30 gr cocoa powder
Step 3
In a pan over medium heat, melt the butter, then add the kataif. Toss continuously for an even, golden toast. Once crispy, transfer to a bowl and let cool for about 15 minutes. Add in the pistachio paste and mix until fully combined.
250 gr kataif, toasted
2 tbsp butter
300 gr pistachio paste
Step 4
Add the pistachio filling over the biscuit base, and press to an even layer, then put it back to the fridge while you make the chocolate-cheesecake layer.
Step 5
Whip the cream until soft peaks form, then add the cream cheese in small pieces and powdered sugar. Keep whipping just until combined, then fold in the melted chocolate and pistachio paste until smooth and creamy.
270 gr heavy cream
400 gr cream cheese
100 gr powdered sugar
100 gr melted dark chocolate
100 gr pistachio paste
Step 6
Spread the chocolate-cheesecake filling over the pistachio layer.
Step 7
Finish with a sprinkle of crushed pistachios and then let it set in the fridge overnight.
Crushed pistachios
Step 8
Slice it up and enjoy!
Step 9
YASSS!
