Servings: 8
- 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.