Instructions
Step 1.
- Grease the inside of a 26 cm springform pan with butter and line the sides with parchment paper.
- For the base, pulse the biscuits and pistachios until they become flour. Add the melted butter and mix well. Pour the mixture into the springform pan and press firmly to flatten.
Step 2.
- For the cheesecake filling, combine all the ingredients in a bowl and whisk until creamy.
- Pour the mixture into the springform pan and bake in a preheated oven at 175°C (350°F) on both sides of the pan for about 50 minutes.
- The edges should be firm, but the center should be slightly jiggly. Remove the cheesecake from the oven and let it cool completely. For best results, chill it in the refrigerator overnight, as it tastes even better the next day.
Step 3.
- When the cheesecake has completely cooled.
- For the kadayıf-pistachio layer, finely chop the kadayıf and fry it in a pan with butter until golden brown. Let it cool slightly, then add the pistachio cream and tahini and mix well.
- Spread this mixture over the cheesecake and refrigerate.
Step 4.
- For the chocolate sauce, heat the cream (do not boil) and melt the chocolate in it. Stir well, let it cool slightly, and then pour it over the kadayıf layer.
- Decorate as desired and refrigerate the cheesecake for 1 hour.
Enjoy!