Print

Pistachio Kadayif Cheesecake Recipe

Pistachio Kadayif Cheesecake Recipe
Print Recipe

★★★★★

4.8 from 11 reviews

A delightful Pistachio Kadayif Cheesecake combining the crunchy texture of shredded phyllo dough crust with the creamy richness of classic cheesecake, topped with honey and crushed pistachios for a perfect blend of flavors and textures.

Ingredients

Scale

For the Kadayif Crust:

  • 8 oz (225g) shredded phyllo dough (kadayif)
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/2 cup crushed pistachios

For the Cheesecake:

  • 16 oz (450g) cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

For the Topping:

  • 1/4 cup crushed pistachios
  • 1/4 cup honey or simple syrup

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan thoroughly to prevent sticking.
  2. Prepare Kadayif Crust: Toss the shredded kadayif with melted butter and granulated sugar to ensure even coating. Press half of this mixture firmly into the bottom of the prepared pan and bake it for 10 minutes until lightly golden.
  3. Make Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add eggs one at a time, stir in vanilla extract and sour cream, mixing until fully incorporated and silky.
  4. Assemble Cheesecake: Pour the cream cheese mixture over the partially baked kadayif crust. Evenly distribute the remaining kadayif mixture on top.
  5. Bake the Cheesecake: Place the assembled cheesecake in the oven and bake for 45-50 minutes, or until the cheesecake is set and slightly golden on top.
  6. Cool and Chill: Allow the cheesecake to cool completely at room temperature. Once cooled, drizzle with honey or simple syrup and sprinkle with crushed pistachios. Refrigerate for at least 4 hours to set fully before serving.

Notes

  • Use room temperature cream cheese to ensure a smooth batter without lumps.
  • Make sure to grease the springform pan well to ease removal of the cheesecake.
  • If honey is too thick for drizzling, warm it slightly before application.
  • For a nut allergy alternative, substitute pistachios with toasted coconut or eliminate the nuts entirely.
  • Refrigerate leftovers within two hours and consume within 3-4 days for best freshness.

Nutrition

Keywords: Pistachio Kadayif, Cheesecake, Turkish dessert, phyllo crust, pistachio cheesecake

Find it online: https://maicook.com/pistachio-kadayif-cheesecake-recipe/