Ingredients
Crust and Filling
- 24.3 oz tub Philadelphia cheesecake filling
- 2 cups kataifi dough
- 4 tablespoons butter
- 3/4 cup pistachio cream, plus extra for drizzling
- 2 drops green gel food coloring (optional)
- Pinch salt
Toppings and Whipped Cream
- Hot fudge, melted just until easily drizzled (not hot)
- Crushed pistachios
- 1 ½ cups heavy cream
- ½ cup powdered sugar
- ¼ cup dutch processed cocoa powder
- 1 teaspoon vanilla extract
Instructions
- Prepare Kataifi Crust: Preheat a large skillet over medium heat and melt 4 tablespoons of butter. Add the kataifi dough, coating it thoroughly in the melted butter. Stir continuously to prevent burning and clumping, cooking until the dough is crispy and golden brown, about 10-15 minutes.
- Color Pistachio Cream (Optional): If enhancing the green color, add 1-2 drops of green gel food coloring to the pistachio cream in a bowl. Mix well, adding an additional drop if needed to achieve the desired shade.
- Combine Kataifi and Pistachio Cream: Remove the skillet from heat and pour the pistachio cream along with a pinch of salt into the pan containing the crispy kataifi. Stir well to coat the kataifi evenly. Set aside to cool.
- Make Chocolate Whipped Cream: In a large bowl (preferably a cold metal bowl), combine the heavy cream, powdered sugar, dutch processed cocoa powder, and vanilla extract. Use a hand mixer on low speed to begin combining, then increase speed and whip until stiff peaks form.
- Assemble the Cheesecake: Press the kataifi mixture firmly into the bottom of a 9×13 inch pan to form an even crust layer. Spread the Philadelphia cheesecake filling evenly over the crust using an offset spatula. Top with a smooth layer of the prepared chocolate whipped cream.
- Add Finishing Touches: Drizzle melted hot fudge and additional pistachio cream over the top. Use a toothpick to create swirling patterns. Sprinkle crushed pistachios generously over the surface. Cover tightly and refrigerate for at least 1 hour to allow the cheesecake to set.
- Serve and Store: Use a knife to slice the cheesecake carefully, as the kataifi crust will be firm like a traditional crust. Wrap any leftovers tightly with plastic wrap and store in the refrigerator.
Notes
- For best results, use a cold mixing bowl when whipping the cream to help it reach stiff peaks faster.
- Adjust the amount of food coloring according to your preferred shade of green—this is optional and only for presentation.
- Kataifi dough can be found in Middle Eastern or Mediterranean specialty stores; if unavailable, shredded phyllo dough may be a substitute.
- Refrigerate the cheesecake for at least 1 hour before serving to ensure proper setting.
- This cheesecake should be consumed within 3 days for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
