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Video recipe

About this recipe

✨

Recipe highlight

Why you’ll love it

Crispy kadaif, pistachio cheesecake cream, sour cherries, dark chocolate, and sea salt turn into a dramatic layered cake you can slice into perfect dessert pieces. 🍒

Ingredients

• Crispy kadaif base ✨
• 🥮 180 g kadaif / kataifi pastry, finely chopped (6.3 oz)
• 🍪 160 g plain biscuits, finely crushed (5.6 oz)
• 🧈 120 g unsalted butter, melted (½ cup / 4.2 oz) dairy
• 🍯 25 g honey (1 tbsp + 1 tsp / 0.9 oz)
• 🧂 1 small pinch fine sea salt
• Pistachio cheesecake layer �
• 💚 220 g pistachio cream or pistachio spread (7.8 oz) dairynuts
• 🥛 350 g cream cheese, softened (12.3 oz) dairy
• 🥛 180 g mascarpone (6.3 oz)
• 🍚 70 g powdered sugar (½ cup / 2.5 oz)
• 🍦 5 ml vanilla extract (1 tsp / 0.17 fl oz)
• 🍋 3 g lemon zest (1½ tsp / 0.1 oz)
• 🧂 1 small pinch fine sea salt
• Sour cherry layer 🍒
• 🍒 350 g pitted sour cherries, fresh, frozen, or jarred (12.3 oz)
• 🍚 65 g sugar (⅓ cup / 2.3 oz)
• 🍋 20 ml lemon juice (1 tbsp + 1 tsp / 0.7 fl oz)
• 🌽 10 g cornstarch (1 tbsp + 1 tsp / 0.35 oz)
• 💧 35 ml cold water (2 tbsp + 1 tsp / 1.2 fl oz)
• Chocolate topping 🍫
• 🍫 140 g dark chocolate, chopped (5 oz)
• 🥛 90 ml warm cream (⅓ cup + 1 tbsp / 3 fl oz) dairy
• 🧈 15 g butter (1 tbsp / 0.5 oz) dairy
• 🧂 1 small pinch fine sea salt
• To finish ✨
• 💚 35 g chopped pistachios (¼ cup / 1.2 oz)
• 🍒 80 g sour cherries, drained well (½ cup / 2.8 oz)
• 🥮 20 g crispy kadaif crumbs (¼ cup / 0.7 oz)
• 🍫 Dark chocolate shavings, optional

Preparation

• 1 Toast the kadaif ✨ Add chopped kadaif to a dry pan over medium heat and toast for 4–5 min, stirring often, until lightly golden and fragrant.
• 2 Make the base 🍪 Mix toasted kadaif, crushed biscuits, melted butter, honey, and salt until the crumbs look moist and hold together when pressed.
• 3 Press into the pan 🧱 Line a 20 × 20 cm pan with baking paper. Press the kadaif biscuit mixture firmly into the bottom, making a compact even base. Chill for 15 min.
• 4 Cook the sour cherry layer 🍒 Add sour cherries, sugar, and lemon juice to a saucepan. Simmer for 5 min until juicy and glossy.
• 5 Thicken the cherries 🌽 Mix cornstarch with cold water, pour it into the cherries, and cook for 1–2 min until thick and shiny. Cool completely before layering.
• 6 Mix the pistachio cheesecake cream 💚 Beat cream cheese, mascarpone, powdered sugar, vanilla, lemon zest, and salt until smooth. Add pistachio cream and mix until thick, silky, and pale green.
• 7 Build the cheesecake layer 🍰 Spread the pistachio cheesecake cream over the chilled kadaif base. Smooth the top with a spatula, then chill for 20 min so the layer firms slightly.
• 8 Add the sour cherry layer 🍒 Spoon the cooled sour cherry layer over the pistachio cream and spread gently, leaving a few cherry pieces visible for a glossy fruit finish.
• 9 Add the chocolate topping 🍫 Pour warm cream over chopped dark chocolate and butter. Let it stand for 1 min, then stir until shiny and smooth. Pour over the cherry layer and spread evenly.
• 10 Chill and slice 🍽️ Top with chopped pistachios, crispy kadaif crumbs, sour cherries, and chocolate shavings. Chill for at least 2 h, then cut into clean squares or tall cake slices with a warm knife.

Timing details

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