375g Antoniou Kataifi Pastry
1 2/3 cup pistachios, chopped finely
1 1/2 tbsp caster sugar
100g unsalted butter, melted
500g Philadelphia cream cheese, softened
450ml thickened cream
2 tsp concentrated vanilla extract
120g icing sugar, sifted
1 cup pistachio nuts, chopped finely
1 jar St Dalfour black cherry spreadable fruit
500g fresh cherries
Kataifi baking times
Kataifi baking times may vary depending on your oven, so keep a close eye on the kataifi to ensure it doesn’t burn.
Spring form tin
You will need a spring form tin - we recommend using either of the following: 18cm diameter x 9cm high OR 20cm diameter x 7cm high
Freeze cheesecake ahead of time
If you wish to make the cheesecake ahead of time and freeze it, remove it from the freezer an hour before decorating and serving.
Kataifi crumb for decorating
This can be made ahead of time and stored in an airtight container for up to a week.
For this kataifi pastry recipe, start by preheating your oven to 170 deg Celsius.
While the kataifi is still cold, cut the kataifi into approximately 1cm pieces separating any clumps with your fingers. Sprinkle the kataifi evenly across three separate baking trays to ensure it cooks evenly.
Bake for 30 minutes or until golden in colour, removing the trays every 10 minutes to turn and toss the kataifi with a fork, to ensure an even toasting. Allow to cool completely. (Toasted kataifi can be made ahead and stored in air tight container for up to a week)
Place 2 cups of the toasted kataifi into a bowl with 2/3 cup chopped pistachio nuts and caster sugar. Add the melted butter and mix until well combined. Set aside.
Line the base (not the sides) of a round spring form tin with cling wrap and clip the pan edge in. Pour the kataifi and nut mixture into the base of the tin, spreading evenly. Using the back of a metal spoon, firmly press the cheesecake base down. Place in the fridge while you prepare the cheesecake filling.
Beat the cream cheese, icing sugar and vanilla extract using an electric mixer until smooth and creamy. In a separate bowl, beat the thickened cream until it is thick and firm to ensure the cheesecake sets. Fold the thickened cream into the cheese mixture until well combined. Pour the filling over the cheesecake base and smooth the top with a spatula so that it is flat.
Cover the top and refrigerate for at least 6 hours, or overnight. Alternatively, the cheesecake can be placed in the freezer until it sets.
To prepare the kataifi crumb, mix 1 ½ cups of toasted kataifi and 1 cup chopped pistachio nuts in a bowl.
Remove the cheesecake from the tin and its cling wrap base. Hold the cake with one hand underneath the base and using your other hand, grab a handful of the kataifi and pistachio mixture and press it against the sides of the cheesecake, slowly making your way around the cake until it is all covered.
Place on a serving dish. Top with the cherry spread and fresh cherries. Any leftover kataifi and pistachio crumb can be served alongside the cake for anyone who wants some extra crunch.
Recipe, styling and photography by Sydney Food Sisters.