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–+ servings
Total Time :1 hour 45 minutes
Servings: 12
  • 9-inch/22 cm ring mold
  • Food processor
  • Mixing bowls
  • Whisk
  • Small saucepan
  • Spatula
  • Large skillet
  • Sharp knife

INGREDIENTS
 

  • 1 ½ cups/150 grams butter cookies, finely crushed
  • 5 tablespoons/75 grams unsalted butter, melted

Batter:

  • 1.5 pounds/675 grams cream cheese, at room temperature
  • 1 cup/200 milliliters sour cream
  • ½ cup/100 grams sugar
  • 3.5 ounces/100 grams white chocolate, finely chopped
  • ¼ cup/60 milliliters heavy cream
  • 4 large eggs
  • 1 teaspoon vanilla extract

Glaze:

  • 1 cup/200 milliliters sour cream
  • 3 tablespoons sugar

Topping:

  • 4.5 ounces/125 grams kadaif pastry, shredded phyllo
  • 3.5 tablespoons/100 grams unsalted butter, divided
  • 4 tablespoons powdered sugar

INSTRUCTIONS

  • Preheat the oven to 265°F (130°C), static mode.
  • In a food processor, pulse the cookies into fine crumbs. In a bowl, combine with melted butter and stir until evenly moistened. Wrap the bottom of a 9-inch/22 cm ring mold with foil and line the base with parchment paper. Butter the inside of the ring. Press the crumb mixture firmly into the bottom in an even layer. Chill while preparing the filling.
  • In a small saucepan over low heat, melt the white chocolate with the heavy cream, stirring until smooth. Set aside to cool slightly.
  • In a large bowl, beat the cream cheese until smooth. Add the sour cream, sugar, eggs, and vanilla extract. Mix until fully combined and lump-free. Gradually stream in the cooled white chocolate mixture while stirring constantly. Pour the filling over the crust and tap gently to release any air bubbles.
  • Bake for 1½ hours, or until the edges are just set and the center has a slight wobble. Remove the cheesecake from the oven and increase the oven temperature to 300°F (150°C).
  • In a small bowl, whisk together the sour cream and sugar. Spread the glaze gently over the surface of the cake. Return to the oven and bake for 10 minutes. Remove and let cool at room temperature, then refrigerate uncovered overnight.
  • The next day, run a thin knife or offset spatula around the inside of the ring to release the cake. Transfer to a serving plate.
  • To prepare the kadaif topping, cut the strands into 1- to 2-inch pieces. Place in a bowl and toss with 3½ tablespoons/50 grams melted butter until coated. In a large skillet over low heat, melt the remaining 3½ tablespoons/50 grams butter. Add the kadaif and cook, stirring constantly, until it begins to turn golden. Sprinkle in the powdered sugar and continue to cook until evenly caramelized, about 8 to 10 minutes total. Transfer to a tray to cool completely. (Alternatively, bake the buttered kadaif at 340°F/170°C, stirring occasionally, until golden.)
  • Just before serving, top the cheesecake generously with the cooled kadaif. Garnish with chopped pistachios and dried rose petals.