Pistachio Cheesecake with Crispy Kadayif Crust: A Luxurious Take on a Classic

Elevate your dessert palette with this pistachio cheesecake featuring a crispy kadayıf crust and a rich, creamy filling. The golden kadayıf base adds a delicious crunch, while the creamy, pistachio-infused cheesecake layer brings a unique, indulgent flavor. replaces the word nice with emptypped with a silky milk chocolate ganache, this dessert is both decadent and elegant. Each bite offers the perfect blend of textures—crunchy, creamy, and rich—making it a must-try for anyone looking for a new take on cheesecake. Whether it’s for a special occasion or to impress, this pistachio cheesecake is sure to become a favorite.

Why you’ll love this recipe:

You’ll love this recipe because it takes the classic cheesecake and elevates it with the nutty flavor of pistachio and the satisfying crunch of kadayıf. The crispy base, made from buttery toasted kadayıf, contrasts beautifully with the rich, creamy cream cheese filling. The pistachio cream and mascarpone create a light yet indulgent layer that pairs perfectly with the finishing touch of velvety chocolate ganache. This dessert is the perfect balance of texture and flavor, offering something different and luxurious without being too complicated to make.

Perfect opportunity:

This pistachio cheesecake is perfect for celebrations like birthdays, anniversaries, or any special gathering where you want to impress with a unique and stunning dessert. Its rich flavors and beautiful presentation make it a fantastic choice for dinner parties or holiday parties. Plus, the no-bake nature of cheesecake makes it a stress-free option when you want something indulgent without spending hours in the kitchen.

Decorating tips:

For a stunning finish, sprinkle crushed pistachios or edible gold leaf over the chocolate ganache before serving. You can also add a few whole pistachios or drizzle with additional melted chocolate for an extra touch of elegance. If you want to play up the Middle Eastern influence, serve with rose petals or even a sprinkle of crushed rose candies for a pop of color and flavor.

Ingredients for the base:

• 300 g fresh kadayif
• 100 g melted butter
• 200g pistachio cream
• 1/2 cup powdered sugar

For the cheesecake filling:

• 400 ml of thick cream
• 200 g Labneh cheese
• 100 g mascarpone (or crème fraîche)
• 1/2 cup powdered sugar
• 2 vanilla sugars (or 1 teaspoon vanilla extract)
• 2 cream stabilizers (or 1 sachet of whipped cream powder)
• 2 tablespoons pistachio butter (or ground pistachios)

For the ganache:

• 100 ml of thick cream
• 200 g milk chocolate

Method:

1. Prepare the base: Finely chop the kadayif and toast in melted butter until golden. Leave to cool, then mix with the icing sugar and warmed pistachio cream. Press the mixture firmly into the base of a 26cm springform pan lined with baking paper. Place in the fridge to chill.
2. Prepare the cream filling: In a large bowl, mix all the filling ingredients: cream, labneh, mascarpone, icing sugar, vanilla sugar, cream stabilizer and pistachio butter. First, mash the ingredients with a fork, then whisk with a mixer until the cream is firm and smooth. Spread this filling evenly over the cooled kadayıf base and smooth the top. Return to the refrigerator.
3. Prepare the ganache: In a small saucepan, heat the heavy cream over low heat until warm (but not boiling). Remove from heat, add the chopped chocolate and stir until melted and smooth. Let the ganache cool slightly before pouring it over the cheesecake, smoothing the surface with light strokes.
4. Let cool and serve: Let the cheesecake cool for at least 3 hours, or overnight, to allow the flavors to blend and the texture to set. Before serving, garnish as desired.

Appreciate!