Pistachio Knafeh Cheesecake Bars with Shortbread Crust
Inspired by Dubai chocolate, these bars offer a creamy layer of pistachio flavored cheesecake filling topped with crisp kataifi then coated with a milk chocolate veil.
Ingredients
Shortbread base:
- 1 cup flour
- 1/3 cup confectioner’s sugar
- 1/4 teaspoon fine salt
- 8 tablespoons unsalted butter softened
Cheesecake filling:
- 16 ounces cream cheese room temp
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 2 tablespoons tahini
- 1/3 cup pistachio cream
- 1 teaspoon vanilla extract
- 1 drop pistachio oil or extract to taste
- 1/4 teaspoon fine salt
Kataifi crumble:
- 2 cups kataifi loosely packed
- 3 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cardamom
Milk-chocolate veil:
- 6 ounces milk chocolate chips
- 2 teaspoons vegetable oil
Instructions
- Heat oven to 325 F.
- Line an 8-inch square pan with parchment.
Shortbread base:
- Mix flour, confectioner’s sugar, and salt.
- Cut in butter until a soft dough forms.
- Press evenly in pan. Bake 15 minutes; cool 5 minutes.
Cheesecake Filling:
- Beat cream cheese and sugar until smooth.
- Add drop (or two) of pistachio oil or extract to 3 tablespoons of the sour cream, blend well.
- Beat in eggs one at a time, then mix in plain sour cream, sour cream with pistachio oil, tahini, pistachio cream, vanilla, and salt on low.
- Spread over warm base.
Kataifi Crumble:
- Toss kataifi with butter, sugar, and cardamom if using. Scatter evenly over filling.
- Bake 28 to 34 minutes until edges are just set with a slight center wobble.Cool to room temp.
Milk Chocolate Veil:
- Melt chocolate with oil in microwave at 30 second internals, until smooth.
- Spread a thin layer over cooled bars. Chill at least 3 hours. Cut 16 to 20 bars with a hot knife.