White Chocolate Cheesecake with Raspberries and Pistachio Kadaif Crust
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- Large mixing bowl
- Chef's knife
- 10-inch/26 to 28 cm springform pan
INGREDIENTS
- Fresh raspberries
Crust:
- 1½ cups/150 grams kadaif pastry, shredded
- 3½ tablespoons/50 grams unsalted butter
- 3½ tablespoons/50 grams pistachio paste
- ¾ cup/150 grams white chocolate, chopped
- A pinch of salt
Filling:
- 2 cups/500 grams cream cheese, at room temperature
- 1 cup/250 milliliters heavy cream
- 1 cup/200 grams sour cream
- ¾ cup/160 grams granulated sugar
- 1 tablespoon vanilla extract
- 2 tablespoons cornstarch
- A pinch of salt
- 3 large eggs
Ganache:
- 1 cup/200 grams white chocolate, chopped
- ½ cup/100 milliliters heavy cream
Whipped cream:
- 1 cup/250 milliliters heavy cream, cold
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
INSTRUCTIONS
- Place the kadaif in a large bowl and chop it roughly with kitchen scissors or a knife. In a large nonstick skillet, melt the butter over medium heat. Add the chopped kadaif and a pinch of salt. Stir constantly with a silicone spatula or wooden spoon for 5 to 7 minutes, until golden and crisp. Transfer to a medium mixing bowl and let cool.
- In a small heatproof bowl, melt the white chocolate in the microwave in 20-second intervals, or over a double boiler, stirring until smooth. Mix in the pistachio paste until fully combined. Pour the chocolate mixture over the cooled kadaif and stir until evenly coated.
- Line the bottom of a 10-inch/26 to 28 cm springform pan with parchment paper. Press the kadaif mixture firmly into the bottom of the pan using a flat-bottomed glass or measuring cup. Freeze while you prepare the filling.
- Preheat the oven to 285°F (140°C).
- In a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand mixer, beat the cream cheese, heavy cream, sour cream, sugar, vanilla, cornstarch, and salt until completely smooth. Add the eggs one at a time, mixing just until incorporated. Do not overmix.
- Pour the batter over the chilled crust and smooth the top. Place the springform pan on a baking sheet and bake on the center rack for about 1 hour, or until the edges are set and the center is slightly jiggly. Remove from the oven and cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
- For the ganache, place the white chocolate and cream in a small heatproof bowl. Heat in the microwave in 30-second intervals, or over a double boiler, stirring until smooth. Let cool for 5 minutes, then pour over the chilled cheesecake. Refrigerate for another hour, or until the ganache is set.
- In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract using a hand mixer or stand mixer fitted with the whisk attachment. Beat on medium-high speed until soft to medium peaks form, about 2 to 3 minutes. Do not overwhip. Transfer the whipped cream to a piping bag fitted with a star or round tip. Pipe decorative swirls or rosettes over the ganache-covered cheesecake. Refrigerate for 30 minutes to set.
- Serve chilled, topped with fresh raspberries.
MY NOTES
FAQ
How to prevent cracks in this white chocolate cheesecake
Avoid overmixing once the eggs are added, as excess air creates instability. Bake at a low temperature, around 285°F (140°C), for even heat distribution. Using a water bath stabilizes the baking environment by providing moisture and preventing temperature fluctuations. Avoid opening the oven door during baking and let the cheesecake cool gradually inside the oven with the door slightly ajar. Afterward, cool it at room temperature before refrigeration. Drastic changes in temperature are a major cause of cracking. Also, line the springform pan with parchment to prevent sticking, which can tug and crack the surface.
How far in advance can I make this white chocolate cheesecake?
You can make this white chocolate cheesecake up to three days in advance and store it in the refrigerator. After baking and cooling at room temperature, cover the cheesecake tightly with plastic wrap or place it in an airtight container to prevent odor absorption. The ganache layer should be added after the cheesecake has fully set, and the whipped cream can be piped the day of serving or up to 6 hours ahead. If you need to prepare it earlier, the undecorated cheesecake freezes well for up to one month. Thaw it in the fridge for 24 hours before finishing with toppings.
Is it possible to substitute pistachio paste?
Almond paste, hazelnut spread, or even tahini can serve as alternatives, depending on your flavor preference. If nut allergies are a concern, sunflower seed butter is a good nut-free option. Each substitute will alter the sweetness and texture slightly, so adjust the white chocolate quantity as needed to maintain consistency. Make sure the alternative paste is smooth and unsweetened or mildly sweetened to avoid an overly sweet crust. Avoid watery spreads as they will affect how well the crust holds together.
Can I freeze white chocolate cheesecake after assembling?
Freezing white chocolate cheesecake after assembling the ganache and whipped cream layers is not recommended if presentation matters. The cheesecake itself freezes well, but ganache can become dull and may separate slightly upon thawing, and whipped cream loses volume and texture after freezing. For best results, freeze the cheesecake without the ganache and whipped cream. Wrap it tightly in plastic wrap and then in foil, and store for up to one month. Thaw it overnight in the refrigerator, then top with ganache and pipe fresh whipped cream before serving. This approach maintains the integrity and appearance of the dessert.
Does the kadaif crust stay crispy after refrigeration?
The kadaif crust in this white chocolate cheesecake stays relatively crisp after refrigeration, but it will soften slightly over time due to moisture from the filling. To preserve its texture, make sure the kadaif is fully toasted and golden before mixing with chocolate and pistachio paste. Let it cool completely so it stays crunchy. White chocolate helps form a protective barrier that slows down moisture absorption. Storing the cheesecake uncovered for the first hour of chilling also helps prevent condensation buildup. For best results, serve the cheesecake within 48 hours of assembly to enjoy optimal texture in the crust.
Can I use a water bath when baking the cake?
Using a water bath when baking a white chocolate cheesecake is highly recommended for a smooth, custardy texture and to prevent surface cracks. The water bath creates a humid environment and buffers direct heat from the oven, resulting in gentle, even baking. Wrap the outside of the springform pan tightly in two layers of foil to prevent water from seeping in. Place the pan in a larger baking dish filled with hot water about halfway up the sides. This method slows down the baking process, avoids overcooking the edges, and allows the cheesecake to cook uniformly for a silky finish.
How can I adjust the recipe for a 9-inch springform pan?
Reduce the ingredient quantities by approximately 20 percent to avoid overflow and overly thick layers. For example, use 400 grams cream cheese instead of 500 grams, and reduce cream and sour cream proportionally. Bake at the same temperature but reduce the time slightly—start checking for doneness around 45 minutes. The kadaif crust can also be reduced to about 120 grams. If you’re unsure about adjusting, you can bake the full recipe and use any extra batter for mini cheesecakes in muffin tins. Always bake until the center is just set.
Can I make this white chocolate cheesecake without eggs?
The texture will differ slightly but still be creamy. Use cornstarch or arrowroot starch (about 1 tablespoon per egg) to help thicken the filling. Alternatively, use a commercial egg replacer designed for baking. Silken tofu (¼ cup per egg) or plain Greek yogurt can also provide structure and moisture. Whisk all ingredients thoroughly to avoid lumps and ensure smoothness. Note that the baking time may need adjustment, and the cheesecake should be chilled longer to fully set. The final flavor will remain rich and satisfying.
