• ½ package (250 gr.) finely chopped Kadaif (shredded phyllo)
• 85g butter, melted
• 1/3 cup (90g) pistachio paste (or cream or praline)
For the Filling
• 1 package (300 gr.) cream cheese
• ½ cup (80g) powdered sugar
• 2 cups (500ml) vegetable whipping cream
• 2/3 cup (180g) pistachio paste (or cream or praline)
For the Topping
• 1 package (200ml) whipping cream
• 1 package (200g) dark chocolate (or 100g dark chocolate and 100g whipping cream)
• Coarsely ground Pistachios (Halepian)
METHOD
For the Base:
1. The secret is the finely chopped Kadaif. We will cut it very small while it is frozen or as small as possible when thawed. Put the butter in a pan and when it melts, add the Kadaif.
2. Stir for 10 minutes over medium heat until the Kadaif is golden brown. Remove from the heat and add the pistachio paste. Stir.
3. Place non-stick parchment paper on the bottom of a 24cm round springform pan. Spread the base mixture, pressing the Kadaif evenly everywhere.
For the Filling:
1. In the mixer bowl, add the cream cheese and powdered sugar. Beat with the whisk until creamy. Lower the speed and gradually pour in the whipping cream. Wait for the amount we add each time to fluff up, and then add the next. Beat until you have a fluffy whipped cream.
2. Add the pistachio paste. Mix once and remove from the mixer.
3. Mix the mixture with a spatula and pour it over the Kadaif in the pan. Refrigerate to set.
Meanwhile, prepare the ganache:
1. Finely chop the chocolate and place it in a glass bowl. Put the whipping cream in a small saucepan and bring it to a boil. Pour it over the chocolate and set aside for 5 minutes. Stir until the chocolate melts. Let it cool slightly and pour it over the cream.
2. Sprinkle with the coarsely ground pistachios and refrigerate until the ganache firms up. Serve by transferring the cheesecake to a platter, removing the parchment paper. Dip a knife in hot water and cut the cheesecake.
3. This way, the ganache will cut more easily and won't seep into the cream. If you don't like bitter chocolate, make the ganache with half the amount of dark chocolate and half the amount of whipping cream.
