Dubai Style No Bake Cheesecake
Ingredients
Base
- 200 g kadayif (angel hair pastry)
- 20 g butter
- 180 g pistachio cream
- 1 tsp tahini (sesame paste)
Filling
- 100 g powdered sugar
- 600 g double cream cheese (plain)
- 200 g heavy cream
- 3 packets whipped cream stabilizer
- 100 g pistachio cream
Topping
- 75 g heavy cream
- 150 g milk chocolate
- 2 tbsp chopped pistachios
For the pan
- liquid butter, for greasing the pan
- powdered sugar, for dusting the pan
Preparation
Adjust a springform ring to 26 cm diameter and place on a cake board. Grease the inside of the ring with liquid butter and dust with powdered sugar so the cake releases easily later
For the base, chop the kadayif into 1.5 cm pieces. Heat butter in a pan over medium heat and toast the kadayif for about 8 minutes until golden brown, stirring constantly
Warm the pistachio cream in a double boiler to make it more fluid, then add to the kadayif. Add the tahini and mix well. Press the mixture into the springform ring and chill for 1 hour
For the filling, sift powdered sugar and mix with cream cheese, cream, and whipped cream stabilizer until smooth. Add pistachio cream and beat on high speed for 5 minutes until creamy. Spread the cream cheese mixture over the base and smooth with a palette knife. Chill for 4-5 hours, preferably overnight
For the topping, heat the cream until simmering, pour over the milk chocolate, let sit for 5 minutes, then stir until smooth. Let cool slightly, then pour over the chilled cheesecake. Sprinkle with chopped pistachios. Refrigerate until the topping is set
