MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Dubai Chocolate Cheesecake Bars
 Categories: Pastry, Chocolate, Cheese, Dairy, Nuts
      Yield: 12 Servings

MMMMM--------------------GRAHAM CRACKER CRUST-------------------------
  1 1/2 c  Graham cracker crumbs
      3 tb Sugar
      6 tb Unsalted butter; melted

MMMMM-------------------------CHEESECAKE------------------------------
      8 oz Cream cheese; softened
    1/2 c  Sugar
    1/4 c  Pistachio cream
      2 tb Whole milk
    1/2 ts Vanilla extract
      1 lg Egg; room temperature

MMMMM----------------------KATAIFI FILLING---------------------------
      3 tb Unsalted butter
  2 1/2 c  Frozen shredded phyllo dough
           - (kataifi)
    3/4 c  Pistachio cream
      2 tb Tahini

MMMMM--------------------------GANACHE-------------------------------
      4 oz Semisweet chocolate;
           - chopped
    1/2 c  Heavy whipping cream
           Pistachios; crushed

  Set oven @ 350°F/175°C.

  Line an 8" square baking pan with parchment, letting ends extend up
  the sides.

  In a large bowl, combine graham cracker crumbs, sugar, and melted
  butter until moistened. Press into the prepared pan. Bake until the
  edges begin to brown, about 10 minutes. Remove to a wire rack to
  cool completely.

  In a large bowl, beat cream cheese and sugar until smooth. Add
  pistachio cream, milk, and vanilla extract until incorporated. Beat
  in egg until just combined. Pour over the cooled crust. Bake until
  the center is almost set, 20 to 22 minutes. Remove to a wire rack
  to cool completely. Cover; refrigerate at least 4 hours or
  overnight.

  To make the kataifi layer, melt butter in a skillet over medium-low
  heat. Toast the kataifi in the butter until golden brown, 6 to
  8 minutes; let cool.

  In a large bowl, stir together the toasted kataifi, pistachio
  cream, and tahini. Spread the kataifi layer evenly over the chilled
  cheesecake; place back in the refrigerator.

  To make the ganache, place the chopped chocolate in a heat-safe
  bowl. In a small saucepan, heat heavy cream to a low simmer. Pour
  cream over the chocolate; wait 1 minute, then whisk until smooth.
  Pour the ganache over the kataifi layer. Cover; refrigerate at
  least 1 hour. Pull bars from the baking pan using sides of
  parchment paper; slice and serve. Garnish slices with crushed
  pistachios.

  Recipe by Molly Allen, Hood River, Oregon

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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