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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