Chocolately delicious! An expensive pleasure, but one that you can rarely treat, if not yourself, then your loved ones.
First, make the kataifi dough
Prepare the cheesecake base – crumble the cookies as finely as possible and mix with softened butter to form a shortcrust pastry-like mass.
Spread the dough on the bottom and along the edges of the cake tin with a removable rim. Place the tin in the fridge.
Prepare the filling by beating the eggs with the sugar, salt, starch and vanilla.
Add the sour cream and the Mascarpone and beat with a mixer. Don't be afraid of the filling getting runny - it will set when baked.
Pour the filling into the base and bake in the oven at ~160 °C. It is preferable to bake the cake in a water bath, but it is quite difficult to keep the water out, so you can put the cake on a wire rack and leave the baking tray with water underneath.
Bake the cake until the middle still moves slightly when you shake it a little (about 50-60 minutes).
Switch off the oven and open the oven door slightly. Leave the cheesecake to cool in the oven. Then, after the cheesecake has cooled, place it in the fridge for 5-8 hours (overnight is best).
While the cheesecake is "stabilising" in the fridge, prepare the filling for the top of the cake: cut the kataifi dough into small pieces and fry in butter.
In the morning, first make the chocolate icing: add the chopped chocolate to the hot sweet cream (I heated it for 1 minute in the microwave), stir until smooth.
Add the pistachio paste and tahini paste to the fried kataifi pastry. You can add food colouring for extra colour.
Take the cheesecake out of the fridge. Place the fried kataifi pastry mixed with pistachio paste on top and pour the chocolate glaze over the cake. Decorate with nuts.
Put it back in the fridge.
Finished product weight 2600
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
