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@jessica_oluga: 😂😂 #tiktoksouthafrica #venda #muvenda #foryoupage #fyp #xyzbca #mzansi_funny_skits #limpopotiktoker #southafrica

Jessica Tshibalo
Jessica Tshibalo
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Saturday 25 July 2020 09:39:23 GMT
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No Bake Dubai Chocolate Cheese cake For the crust: 1 lb kataifi 3 tablespoons butter for toasting 7 oz pistachio cream 2 tablespoons tahini 3 tablespoons melted butter 1 big pinch flakey salt like Maldon
For cheesecake mix:
3-8oz blocks cream cheese softened to room temperature (24oz) ⅓ cup sour cream Zest and juice of one lemon 
1 cup powdered sugar 
1 tablespoon vanilla extract 1 cup heavy whipping cream 2 tablespoons powdered sugar Chocolate ganache: 1 cup heavy cream 1 cup semisweet chocolate chips or chocolate of choice (1 tablespoon pistachio cream for decorating) Instructions: Chop the kataifi, toast it in pan with 3 tablespoons of butter until golden and crispy. Remove into a bowl and cool completely. Add in the pistachio cream, tahini and melted butter and mix until evenly coated. Add the flakey salt and mix again. Line a spring form cake pan with plastic wrap and add the crust mixture. Press down using a glass or a cup. Don't worry about it looking perfect. Freeze to set and let's make the cheesecake filling. Refrigerate only if you have a lot of time in between) For the crust: Always make sure to bring the cream cheese and sour cream to room temperature for a smooth and creamy texture.
In the bowl beat the cream cheese, sour cream, zest, lemon juice, powdered sugar, and vanilla on medium speed until smooth, 2 to 3 minutes.
In a separate bowl, whisk the cream until stiff peaks form. Save 1/2 cup for piping. Fold the remaining whipped cream into cream cheese mixture until just combined. Pour the mixture into frozen crust, using a small offset spatula to smooth into an even layer. Cover top with plastic wrap and chill for 4 hours or up to overnight. Heat heavy cream to a gentle simmer and pour it over the chocolate chips. Let it sit for 5 minutes, then mix using a spatula until smooth. Let the ganache cool a little bit then pour it over the chilled cheesecake. If you're not decorating the top then you can refrigerate it at this point or To decorate: Add pistachio cream into a piping bag, cut the end to make a small hole. Lay the pistachio cream onto the ganache as shown in the video, then use a toothpick to create a design. Refrigerate for 2 hours. When ready to serve, remove the cake from the plastic wrap. I use a hot hairdryer around the cake for just a few seconds to release the chocolate. Pipe the remaining whipped cream and sprinkle with chopped pistachios. Enjoy!
No Bake Dubai Chocolate Cheese cake For the crust: 1 lb kataifi 3 tablespoons butter for toasting 7 oz pistachio cream 2 tablespoons tahini 3 tablespoons melted butter 1 big pinch flakey salt like Maldon
For cheesecake mix:
3-8oz blocks cream cheese softened to room temperature (24oz) ⅓ cup sour cream Zest and juice of one lemon 
1 cup powdered sugar 
1 tablespoon vanilla extract 1 cup heavy whipping cream 2 tablespoons powdered sugar Chocolate ganache: 1 cup heavy cream 1 cup semisweet chocolate chips or chocolate of choice (1 tablespoon pistachio cream for decorating) Instructions: Chop the kataifi, toast it in pan with 3 tablespoons of butter until golden and crispy. Remove into a bowl and cool completely. Add in the pistachio cream, tahini and melted butter and mix until evenly coated. Add the flakey salt and mix again. Line a spring form cake pan with plastic wrap and add the crust mixture. Press down using a glass or a cup. Don't worry about it looking perfect. Freeze to set and let's make the cheesecake filling. Refrigerate only if you have a lot of time in between) For the crust: Always make sure to bring the cream cheese and sour cream to room temperature for a smooth and creamy texture.
In the bowl beat the cream cheese, sour cream, zest, lemon juice, powdered sugar, and vanilla on medium speed until smooth, 2 to 3 minutes.
In a separate bowl, whisk the cream until stiff peaks form. Save 1/2 cup for piping. Fold the remaining whipped cream into cream cheese mixture until just combined. Pour the mixture into frozen crust, using a small offset spatula to smooth into an even layer. Cover top with plastic wrap and chill for 4 hours or up to overnight. Heat heavy cream to a gentle simmer and pour it over the chocolate chips. Let it sit for 5 minutes, then mix using a spatula until smooth. Let the ganache cool a little bit then pour it over the chilled cheesecake. If you're not decorating the top then you can refrigerate it at this point or To decorate: Add pistachio cream into a piping bag, cut the end to make a small hole. Lay the pistachio cream onto the ganache as shown in the video, then use a toothpick to create a design. Refrigerate for 2 hours. When ready to serve, remove the cake from the plastic wrap. I use a hot hairdryer around the cake for just a few seconds to release the chocolate. Pipe the remaining whipped cream and sprinkle with chopped pistachios. Enjoy!
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#cap

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