Subj : T.O.H. Daily Recipe - 811
To : All
From : Dave Drum
Date : Wed May 28 2025 07:09 am
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Dubai Chocolate Cheesecake Bars
Categories: Pastry, Chocolate, Cheese, Dairy, Nuts
Yield: 12 servings
MMMMM--------------------GRAHAM CRACKER CRUST-------------------------
1 1/2 c Graham cracker crumbs
3 tb Sugar
6 tb Unsalted butter; melted
MMMMM-------------------------CHEESECAKE------------------------------
8 oz Cream cheese; softened
1/2 c Sugar
1/4 c Pistachio cream
2 tb Whole milk
1/2 ts Vanilla extract
1 lg Egg; room temp
MMMMM----------------------KATAIFI FILLING---------------------------
3 tb Unsalted butter
2 1/2 c Frozen shredded phyllo dough
- (kataifi)
3/4 c Pistachio cream
2 tb Tahini
MMMMM--------------------------GANACHE-------------------------------
4 oz Semisweet chocolate;
- chopped
1/2 c Heavy whipping cream
Crushed pistachios
Set oven @ 350ºF/175ºC.
Line an 8" square baking pan with parchment, letting
ends extend up the sides.
In a large bowl, combine graham cracker crumbs, sugar
and melted butter until moistened. Press into the
prepared pan. Bake until the edges begin to brown, about
10 minutes. Remove to a wire rack to cool completely.
In a large bowl, beat cream cheese and sugar until
smooth. Add pistachio cream, milk, and vanilla extract
until incorporated. Beat in egg until just combined.
Pour over the cooled crust. Bake until the center is
almost set, 20-22 minutes. Remove to a wire rack to cool
completely. Cover; refrigerate at least 4 hours or
overnight.
To make the kataifi layer, melt butter in a skillet over
medium-low heat. Toast the kataifi in the butter until
golden brown, 6-8 minutes; let cool.
In a large bowl, stir together the toasted kataifi,
pistachio cream and tahini. Spread the kataifi layer
evenly over the chilled cheesecake; place back in the
refrigerator.
To make the ganache, place the chopped chocolate in a
heat-safe bowl. In a small saucepan, heat heavy cream to
a low simmer. Pour cream over the chocolate; wait 1
minute, then whisk until smooth. Pour the ganache over
the kataifi layer. Cover; refrigerate at least 1 hour.
Pull bars from the baking pan using sides of parchment
paper; slice and serve. Garnish slices with crushed
pistachios.
Molly Allen, Hood River, Oregon
Makes: 1 dozen
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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... There is no feast that does not come to an end.
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