Скачать с ютуб Pistachio kunafa Chocolate Cheesecake || No Bake Cheesecake || Viral Dubai Cheesecake Recipe - RKC в хорошем качестве

Pistachio kunafa Chocolate Cheesecake || No Bake Cheesecake || Viral Dubai Cheesecake Recipe - RKC

Pistachio kunafa Chocolate Cheesecake || No Bake Cheesecake || Viral Dubai Cheesecake Recipe - RKC #Pistachio #Pistachiokunafacheesecake #Cheesecake #NoBake #NoBakecheesecake #Kunafa #Dessert Ingredients For the base 100 g milk chocolate 1 tsp coconut oil Let it set for 10 min in the refrigerator Shredded phyllo dough 200gm (half a pack) Pistachio spread 2-3 tbsp 2 tbsp crushed pistachios Tahini 2 tbsp Butter 3 tbsp In a pot med heat add in some butter and add half a packet of shredded kataifi dough and brown it up for little bit. Once it’s lightly brown turn off the heat and add pistachios butter tahini and chopped pistachio and mix it well. Take the 9 inch spring pan out of the fridge and layer the kataifi mix on top of the chocolate layer. Let it set in the refrigerator for 15 min. For the filling 1 cup heavy cream 1/4 cup powdered sugar 400 gm(cream cheese )2 packs of cream cheese room temp 2-3 tbsp pistachios butter 200 gm white chocolate melted 1 tsp vanilla essence Top layer (ganache) 200 gm milk chocolate 3/4 cup heavy cream Now, work on the filling. Make sure the bowl and whisk you will be using are chilled. Place them in the freezer for at least 10 min. Then add the heavy whipping cream to the bowl. Whisk on medium-high speed until you achieve a fluffy whipped cream. This can take about 5 minutes. Then set aside the whipped cream in a separate bowl. Using that same bowl and whisk, beat the cream cheese on medium speed with the white sugar until velvety smooth. Add the rest of the filling ingredients and keep whisking on medium speed for another minute or so. Fold in the whipped cream gently into the cream cheese mixture. This way it remains light and airy. Take the pan out of the freezer and add the filling on top of the crust. Use a spatula to spread out the filling well. Cover with aluminum foil and place in the fridge overnight or at least 12 hours for a velvety smooth consistency that will keep its shape. Once cheesecake is fully chilled, use a spatula or butter knife to go around the edges gently loosening it up. Then take it out gently from its springform pan. Top with the crisp phyllo and pistachios. Heat up some heavy whipping cream and add milk chocolate in it and mix it well. Pour it over the cheesecake and layer it evenly. Garnish with pistachio butter and chopped pistachios. Keep it in the refrigerator for another 15 more min and slice and enjoy!