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 temperature

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
          Pistachios; crushed

 Set oven @ 350°F/175°C.

 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 to 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 to
 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.

 Recipe by Molly Allen, Hood River, Oregon

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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