EGGLESS PISTACHIO CHOCOLATE CHEESECAKE
 
 
Ingredients
  • FOR THE BASE
  • 1 cup kunafa
  • 4 tbsp butter
  • 3 tbsp condensed milk
  • FOR THE FILLING
  • 1+1/2 cup cream cheese
  • 3 tbsp cocoa powder
  • 2 tbsp cornflour
  • ¼ cup icing sugar
  • 6 tbsp dark chocolate, melted
  • ½ cup condensed milk
  • 1 Pistachio Magnum
Instructions
  1. For the base, in a pan add butter and kunafa. Roast it well till it’s golden brown .
  2. ⁠In this add condensed milk to bind the base together .
  3. ⁠Press the mixture in a 6inch springform pan and refrigerate for 15-20 mins.
  4. ⁠For the filling, In a separate bowl whisk together the cream cheese, cocoa powder, cornflour and icing sugar until smooth and creamy.
  5. Whisk the melted dark chocolate, condensed milk and fresh cream into the cream cheese mixture and mix until well combined.
  6. Pour the cheesecake batter over the set base and bake at 160 degrees Celsius for 45-50 mins .
  7. Once the cheesecake is baked, allow it to cool completely in the pan before transferring it to the refrigerator.
  8. Chill the cheesecake in the refrigerator for at least 4–5 hours, or preferably overnight, to allow it to firm up.
  9. Once set, cut a rectangle from the centre of the cheesecake.
  10. Place a pistachio magnum on top and serve with pistachio sauce.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/eggless-pistachio-chocolate-cheesecake/