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No-Bake Pistachio Kadayif Cheesecake
Dessert

No-Bake Pistachio Kadayif Cheesecake

1 hPour 12Nutri-Score E€€€
par @samisavor123 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

12 personnes
  • Biscoff biscuits (crushed into fine crumbs)Boulangerie250 g
  • unsalted butter (melted)Produits laitiers90 g
  • toasted kadayif pastry (crushed)Boulangerie200 g
  • pistachio spread (divided between the crunchy layer, filling and topping)Épicerie240 g
  • unsalted butter (melted, for the crunchy layer)Produits laitiers30 g
  • sea salt (a pinch)Épices1 g
  • Philadelphia-style cream cheese (at room temperature)Produits laitiers300 g
  • mascarpone (at room temperature)Produits laitiers250 g
  • double cream (cold)Produits laitiers150 ml
  • icing sugar (sifted)Épicerie40 g
  • vanilla pod (seeds scraped out)Épicerie1 morceau
  • condensed milk (1 tbsp)Produits laitiers20 g
  • pistachios (crushed)Fruits à coque et graines50 g
  • dried rose buds (for decoration, optional)Autres3 g

par portion

Nutrition

285kcal

Glucides
18 g
Protéines
4 g
Lipides
22 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Moule à charnière
  • Saladier ×2
  • Batteur électrique
  • Spatule

pas à pas

Préparation

  1. Make the Biscoff base

    • Crush the Biscoff biscuits into fine crumbs and mix with the melted butter until evenly coated.
    • Press the mixture firmly into the base of a 9-inch springform tin.
    • Chill the base.
    Étape 1

  2. Prepare the crunchy pistachio kadayif layer

    • Put the toasted, crushed kadayif in a bowl; if using ready-toasted kadayif, crush it slightly first.
    • Stir in the pistachio spread, melted butter and a pinch of sea salt until fully combined.
    • Spread an even layer over the chilled Biscoff base, pressing down gently, then chill again.
    Étape 2

  3. Make the cheesecake filling

    • Beat together the cream cheese, mascarpone, icing sugar, pistachio spread, vanilla seeds and condensed milk until smooth and creamy.
    • In a separate bowl, whip the cold double cream to stiff peaks.
    • Gently fold the whipped cream into the cheesecake mixture until fully combined.
    Étape 3

  4. Assemble the cheesecake

    • Spoon the cheesecake filling over the crunchy pistachio layer.
    • Smooth the top with a spatula.
    • Cover and chill until fully set, preferably overnight.
    Étape 4

  5. Decorate and serve

    • Pour the gently melted pistachio spread over the chilled cheesecake and spread evenly.
    • Chill to allow the topping to set.
    • Finish with crushed pistachios and dried rose buds before slicing and serving.
    Étape 5
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