Chocolate Kunafa Cheesecake (Printable Version)

Velvety cheesecake squares inspired by Dubai's famous desserts, combining a crumbly graham crust, a creamy filling, crunchy pistachio kunafa, and a chocolate topping.

# Ingredients:

→ Outer Layer

01 - 1 2/3 cup super fine graham cracker crumbs
02 - 3 tablespoons white sugar
03 - 8 tablespoons melted unsalted butter

→ Filling

04 - 24 ounces softened cream cheese
05 - 1 cup granulated sugar
06 - 3 large room-temperature eggs
07 - 1/4 cup sour cream
08 - 1/4 cup heavy whipping cream
09 - 2 teaspoons vanilla extract
10 - a pinch of salt

→ Kunafa Topping

11 - 2 cups shredded phyllo (kataifi)
12 - 1/2 cup frying oil
13 - 1 1/4 cup pistachio spread

→ Ganache

14 - 1 cup semi-sweet or milk chocolate
15 - 1/2 cup heavy whipping cream

# Steps:

01 - Grab an 8x8-inch pan and place parchment paper inside. In a mixing bowl, blend graham crumbs, sugar, and melted butter until it's all mixed. Spread the mixture evenly across the base of the pan and press it down firmly. Put this aside.
02 - Turn on your oven to 325°F (163°C). Use a mixer to beat cream cheese and sugar together until it's creamy. Add the eggs one by one, mixing after each. Pour in sour cream, heavy cream, vanilla, and a small amount of salt, then blend until smooth and consistent.
03 - Pour the creamy mixture onto the crust and even it out. Bake for roughly 35 minutes—edges should look set, but the middle should be wobbly. Cool on the counter for an hour, then refrigerate for at least 4 hours or overnight.
04 - Heat oil in a big pan on medium. Once ready, fry the shredded phyllo until golden and crispy, stirring often. Move it to a plate lined with paper towels to drain the excess oil. When cool, stir with pistachio cream until blended. Set aside.
05 - Heat heavy cream in the microwave for 30-45 seconds until it’s almost boiling. Pour it over the chocolate, letting it rest for about 10 minutes. Stir gently until all the chocolate is melted and shiny.
06 - Once the cheesecake is cold, spread the pistachio kunafa topping evenly over it. Drizzle the chocolate ganache on top. Chill for another 30 minutes to firm up before cutting into squares and enjoying.

# Notes:

01 - Inspired by 'Can't Get Knafeh of It' dessert from Fix Dessert Chocolatier in Dubai
02 - Look for kataifi in Middle Eastern or specialty food stores
03 - Don’t have pistachio spread? Blend pistachios with honey and olive oil.
04 - Best when made up to 3 days ahead and stored in the fridge.

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