Dubai Cheesecake by @helena_pudic

≈ 40 min

12 servings

250 g

Kadayif

🧈

100 g

Butter

🌰

250 g

Pistachio cream

🍯

15 ml

Honey

🧀

400 g

Cream cheese

🥛

400 ml

Whipping cream

🍫

200 g

White chocolate

🍫

200 g

Milk chocolate

🥜

30 g

Pistachios

  1. Set
    • kataifi pastry

    Break the kataifi pastry into short strands and set it aside.

  2. Melt
    • butter
    • kataifi pastry

    Melt the butter in a frying pan. Add the kataifi pastry and toast it over medium heat, stirring, until golden brown.

  3. Stir
    • pistachio cream
    • honey

    Remove the toasted kataifi from the heat and stir in the pistachio cream. Mix in 1 tablespoon honey until evenly combined.

  4. Press
    • kataifi pastry
    • butter
    • pistachio cream

    Press the pistachio kataifi mixture firmly across the bottom of the 20 cm springform pan. Chill the crust for 10 minutes.

  5. Melt
    • white chocolate

    Melt the white chocolate in the microwave in 20-second intervals. Stir until smooth and let it cool slightly.

  6. Beat
    • cream cheese
    • whipping cream
    • white chocolate

    Beat the cream cheese with 200 ml whipping cream until smooth and thick. Fold in the melted white chocolate until fully combined.

  7. Spread
    • cream cheese
    • whipping cream
    • white chocolate

    Spread the cheesecake filling evenly over the chilled crust. Refrigerate for at least 240 minutes until firm.

  8. Combine
    • milk chocolate
    • whipping cream

    Combine the milk chocolate with the remaining 100 ml whipping cream. Microwave briefly and whisk into a smooth glaze.

  9. Pour
    • milk chocolate
    • whipping cream
    • chopped pistachios

    Pour the cooled chocolate glaze over the chilled cheesecake. Garnish with chopped pistachios and chill for 30 minutes before serving.

Dubai Cheesecake by @helena_pudic

≈ 40 min

12 servings

250 g

Kadayif

🧈

100 g

Butter

🌰

250 g

Pistachio cream

🍯

15 ml

Honey

🧀

400 g

Cream cheese

🥛

400 ml

Whipping cream

🍫

200 g

White chocolate

🍫

200 g

Milk chocolate

🥜

30 g

Pistachios

Preparation Steps

  1. Step 1/9

    Break the kataifi pastry into short strands and set it aside.

    🌾kataifi pastry
    🥣mixing bowl

  2. Step 2/9

    Melt the butter in a frying pan. Add the kataifi pastry and toast it over medium heat, stirring, until golden brown.

    🧈butter
    🌾kataifi pastry
    🍳frying pan
    🥄spatula

  3. Step 3/9

    Remove the toasted kataifi from the heat and stir in the pistachio cream. Mix in 1 tablespoon honey until evenly combined.

    🌰pistachio cream
    🍯honey
    🍳frying pan
    🥄spatula
    🥄measuring spoon

  4. Step 4/9

    Press the pistachio kataifi mixture firmly across the bottom of the 20 cm springform pan. Chill the crust for 10 minutes.

    🌾kataifi pastry
    🧈butter
    🌰pistachio cream
    🍯honey
    🍳20 cm springform pan
    🥄spatula

  5. Step 5/9

    Melt the white chocolate in the microwave in 20-second intervals. Stir until smooth and let it cool slightly.

    🍫white chocolate
    🥣mixing bowl
    🥄spatula

  6. Step 6/9

    Beat the cream cheese with 200 ml whipping cream until smooth and thick. Fold in the melted white chocolate until fully combined.

    🧀cream cheese
    🥛whipping cream
    🍫white chocolate
    🥣mixing bowl
    🥄spatula

  7. Step 7/9

    Spread the cheesecake filling evenly over the chilled crust. Refrigerate for at least 240 minutes until firm.

    🧀cream cheese
    🥛whipping cream
    🍫white chocolate
    🍳20 cm springform pan
    🥄spatula

  8. Step 8/9

    Combine the milk chocolate with the remaining 100 ml whipping cream. Microwave briefly and whisk into a smooth glaze.

    🍫milk chocolate
    🥛whipping cream
    🥣mixing bowl
    🥄whisk

  9. Step 9/9

    Pour the cooled chocolate glaze over the chilled cheesecake. Garnish with chopped pistachios and chill for 30 minutes before serving.

    🍫milk chocolate
    🥛whipping cream
    🥜chopped pistachios
    🍳20 cm springform pan
    🥄spatula

Composition

Ingredients

Types

Dairy, Spreads, Sweeteners, Chocolate, Nuts

Ingredients

Kadayif, Butter, Pistachio cream, Honey, Cream cheese, Whipping cream, White chocolate, Milk chocolate, Pistachios

Notes

Kadayif (shredded phyllo dough), Butter (melted), Honey (or powdered sugar), Cream cheese (for the cream), Whipping cream (cold, for the cream, for the glaze), White chocolate (melted, for the cream), Milk chocolate (for the glaze), Pistachios (for decoration, amount not given, chopped)

Allergens

Milk, Tree nuts, Soy

Dietetics

Dietary regimen

Vegetarian

Calories

690 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 59g, Fat: 46g, Fiber: 2.5g, Sugars: 46g

Nutritional Information

Minerals

Calcium: 180mg, Iron: 2.1mg, Potassium: 310mg

Vitamins

Vitamin A: 240mcg, Vitamin E: 1.8mg

Preparation

Time Information

Preparation

30 minutes

Cooking

10 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

20 cm springform pan, frying pan, mixing bowl, spatula, whisk, measuring spoon

Appliances

Microwave, Mixer, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Celebration, Dinner party, Holiday

Origin

Source

Platform

instagram

Original Creator

@helena_pudic

Origin

Cuisine

Middle Eastern

Geographic

United Arab Emirates, Dubai

Various

Aspect

Texture

Crispy, Creamy, Silky, Crunchy

Flavors

Sweet, Nutty, Buttery, Chocolatey, Milky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave in direct sunlight), fridge : 3 days (Store covered in an airtight container,Keep below 4°C), freezer : 30 days (Wrap individual slices tightly,Freeze without fresh garnish)