Pistachio Kunafa Cheesecake Bars (Print Version)
Rich cheesecake bars layered with crispy kunafa, pistachio cream, and a glossy dark chocolate topping.
# Ingredients:
Crust
01 -
1 1/2 cups graham cracker or digestive biscuit crumbs
02 -
1/2 cup unsalted butter, melted
03 -
2 tablespoons granulated sugar
Cheesecake Filling
04 -
600 grams cream cheese, softened
05 -
3/4 cup granulated sugar
06 -
3 large eggs
07 -
1 teaspoon vanilla extract
08 -
1/4 cup heavy cream
09 -
2 tablespoons cornstarch
Kunafa Layer
10 -
1 cup shredded kunafa dough
11 -
3 tablespoons unsalted butter
12 -
1/2 cup pistachio cream
Ganache and Garnish
13 -
1 cup dark chocolate chips
14 -
1/2 cup heavy cream
15 -
1/4 cup crushed pistachios
# Instructions:
01 -
Preheat oven to 325°F (160°C). Line a square baking pan with parchment paper, allowing excess paper to hang over sides for easy removal.
02 -
Combine biscuit crumbs, melted butter, and sugar until mixture resembles wet sand. Press firmly into bottom of pan to form an even crust layer.
03 -
Beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract and heavy cream, then fold in cornstarch just until combined.
04 -
Pour batter over crust, smoothing top evenly. Bake 45 to 50 minutes until edges are set and center jiggles slightly. Cool completely, then refrigerate for at least 2 hours.
05 -
Cut shredded kunafa dough into smaller pieces. Melt butter in skillet over medium heat, add kunafa, and cook stirring until golden brown and crisp. Transfer to bowl and mix with pistachio cream evenly.
06 -
Spread pistachio kunafa mixture uniformly over chilled cheesecake.
07 -
Place chocolate chips in heatproof bowl. Heat heavy cream until hot but not boiling, pour over chocolate, let stand 2 minutes, then stir until smooth and glossy.
08 -
Pour ganache over pistachio kunafa layer and spread evenly. Sprinkle crushed pistachios on top. Refrigerate bars for 1 to 2 hours until ganache is firm.
09 -
Lift bars from pan using parchment paper and cut into squares. Serve chilled.
# Notes:
01 -
Use room-temperature cream cheese for a smooth batter. Avoid overbaking to keep the center creamy.