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Dairy
Easy
8 Servings
Allergens 
1 Hour, 20 Minutes
Diets
This creamy cheesecake is such a delightful treat! The amazing crunch adds a fun twist to the mix of flavors and textures. Trust me, once you try it, you’ll find the crunch addictive.
Yields 8 ramekins
2 cups crushed chocolate chip cookies
1 stick butter, melted
1/2 cup pistachios, semi-crushed
2 8-ounce containers whipped cream cheese
4 tablespoons sour cream
2 eggs
3/4 cup sugar
2 teaspoons Gefen Lemon Juice
1 teaspoon Gefen Vanilla Extract
2 tablespoons butter
1 cup shredded kataifi
2 tablespoons pistachio paste
1 bar dairy brown chocolate, such as Geneve Milk Chocolate, melted
3 ounces dairy brown chocolate, such as Geneve Milk Chocolate
3 ounces heavy cream
Preheat the oven to 350 degrees Fahrenheit.
Combine the melted butter with the crushed cookies and pistachios.
Spread the mixture onto the bottom of the ramekins.
Blend all the ingredients until very smooth Pour the mixture into the ramekins over the crust.
Bake in a water bath for 30 minutes.
While the cheesecake is baking, melt the chocolate and heavy cream together until well combined.
Mix well and refrigerate until thickened.
Melt the butter in a medium-sized pan. Add the kataifi and let it toast in the butter for a few minutes.
Add the remaining ingredients and mix well. Allow it to cook slightly.
Once the cheesecake is fully cooled, add some of the glaze on top. Top with the kataifi crunch.
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
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HI, Where can I get kataifi in Monroe???