Serves 1
Directions
- 1Take a bowl and add fresh cheese, Mascarpone, cold cream, Sahnesteif, vanilla sugar, and white chocolate. Mix with a hand mixer until creamy.
- 2Melt butter and oil in a pan, then add Kadayif and roast until golden brown.
- 3Add roasted Kadayif to a bowl, then add pistachio cream, Tahin, and chopped pistachios. Mix until well combined.
- 4Press the Kadayif mixture into the bottom of a springform pan to form the base.
- 5Spread the cream cheese mixture over the Kadayif base.
- 6Heat cream in a pot and add milk chocolate couverture. Whisk until smooth.
- 7Pour the chocolate mixture over the cream cheese layer.
- 8Decorate the cheesecake with chopped pistachios.
- 9Refrigerate until set, then slice and serve.
Ingredients
- 300 gr Kadayif
- 90 gr Butter
- 10 gr Oil
- 300 gr Pistaziencreme
- 2 EL Tahin
- 300 gr Frischkäse
- 250 gr Mascarpone
- 400 gr Kalte Sahne
- 4 Sahnesteif
- 1 Vanillezucker
- 150 gr weisse Kuvertüre
- Zucker
- 150 ml Sahne
- 200 gr Küvertüre (Vollmilch Schokolade)
Equipment
BowlHand mixerPanSpatulaSpringform panPotWhisk
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