Cooking recipe:
Source: https://www.vkusnyblog.com/recipe/dubajskij-chizkejk/Notes on ingredients:
Pistachio paste. There's nothing to replace it without it. If there is no ready-made confectionery pistachio paste (ideally it contains only pistachios, sugar syrup and vegetable oil), you can prepare it yourself by punching lightly toasted pistachios with sugar syrup with a blender.
The proportions for 250 g of pasta (you will have plenty): 150 g of pistachios without shells, 30 ml of refined vegetable oil, 60 g of sugar and 20 g of water.
The color of the cheesecake and the kataifi dough layer will depend on the original color of the paste – it can be brighter or dimmer. If the paste is not as bright as mine, you can add a little green dye (optional).
Kataifi dough. Look in the frozen food department. The Turkish variation is called kadayif, if anything.
Replacement options. Some people make this dough on their own, but unfortunately I don't have a proven recipe. Another option is to buy filo dough and slice it very thinly. However, it will be different anyway. As well as self-made dough.
Cream cheese. Any Philadelphia-type cream cheese is suitable here. But before preparing the filling, look at its consistency. If the cheese is very soft, you can change the balance between cheese and cream to even out the consistency of the cream: add more cheese and less cream.
Cream. You need cream of 30% fat content and above. We reserve 20% for sauces – they are too liquid for our purposes. Cream can be replaced with sour cream – there is a minimum fat content of 25%.
Eggs. The size of the eggs is C-1 or M. This is about 50-55 g without shell.
Sugar. It is better if it is small. If the crystals are too large, you can grind it in a coffee grinder or use ready-made powdered sugar.
Cookies for the base. Oreo is perfect here due to its texture, which persists even after baking the cheesecake. You can find similar cookies – there are quite a few cheaper replicas of them now. Regular sugar cookies, which are used in most recipes for other cheesecakes, will give a less rich crunchy texture.
Gelatin. I'm using leaf gelatin here. To soak it, you don't need to measure out the water – it takes in as much as you need, and you just drain the rest. When using powdered or granular gelatin, its ratio to water will be 1 to 6 – that is, for 10 g of gelatin, you will need 60 g of cold water.
Chocolate. Both ganache and chocolate mousse are designed for chocolate with a cocoa content of about 50-60%. It is he who gives the most harmonious taste. I do not recommend using milk chocolate – it will be too sweet with it.
We proceed to cooking.
We are preparing pistachio cheesecake.
We divide the oreo into halves and remove the interlayer. You should get 150 grams of cookies.
We put the cookies in a food processor and grind them into crumbs. You can do the same by putting the cookies in a tight bag and rolling them with a rolling pin.
Melt the butter and pour it into the crumbs. Mix it up. We spread the mass and tamp it along the bottom of the detachable mold.
We put it in an oven preheated to 170 degrees and bake for 10 minutes. Remove and cool. The temperature is reduced to 150 degrees.
While the base is baking, we prepare pistachio cream.
Combine cream cheese with sugar and knead until smooth.
Add pistachio paste.
We knead it again. Add cream and eggs, knead until smooth.
We transfer it to a mold with a baked base and level it out. I recommend tapping the mold on the table to knock out potential air bubbles from the thickness of the cream.
We send the mold to the oven and bake at 150 degrees for about 45 minutes. We put a container of boiling water on the bottom of the oven.
After a while, we check the cheesecake for readiness – when tapping on the wall of the mold, only the middle of the cheesecake should waver. If the cheesecake is in the right condition, leave it for an hour in the oven, which is slightly open, then take it out and leave it to cool to room temperature on the table. After that, we carefully pass a thin knife between the wall of the mold and the cheesecake, then put it in the refrigerator.
We prepare a crispy pistachio layer.
Cut the dough with a knife or scissors so that the threads are shorter.
Melt the butter in a frying pan over a slightly lower-than-average heat. We put the dough and fry, constantly stirring and turning, until golden brown.
Transfer the dough to a bowl and add the pistachio paste to it.
Mix it up. The easiest way to do this is with gloved hands.
Remove the cheesecake from the refrigerator, remove it from the mold and transfer it to a platter. We wrap the perimeter with an acetate film and put an assembly ring on it.
Spread the crispy mass on top of the pistachio cheesecake and smooth it out. Gently press down, while trying to squeeze the cheesecake.
We return the cheesecake to the refrigerator.
We are preparing a chocolate mousse.
Soak the gelatin in cold water.
Melt the chocolate in a water bath.
Combine cream cheese with condensed milk and whisk until smooth. With constant whipping, we add melted, but no longer hot chocolate to the mass.
Melt the gelatin in a saucepan.
Add a spoonful of cheese mass to it and mix. Add a couple more spoonfuls and mix again. This manipulation is necessary in order to gradually smooth out the temperature difference between gelatin and cream.
Next, add the gelatin mixture to the rest of the cheese cream and mix.
Whisk the cream to medium peaks.
Carefully, using a spatula, combine the cream with the cream.
Spread the cream on top of the pistachio layer.
Leveling it up.
And we send the cheesecake to the refrigerator overnight. The minimum time for stabilization is 6 hours.
We prepare ganache.
Finely chop the chocolate with a knife (if you have chocolate in drops, you do not need to cut anything). We put it in a bowl.
Bring the cream to a boil and pour it over the chocolate. Let stand for 5 minutes, then stir with a whisk until smooth.
Pour the top layer over the cheesecake and smooth it out. Sprinkle with chopped pistachios.
Return to the refrigerator for half an hour so that the ganache freezes.
Cut the finished cheesecake into portions, after removing the acetate film. We serve and enjoy.
Have a nice tea party!
Recipe source: https://www.vkusnyblog.com/recipe/dubajskij-chizkejk/
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