PIES AND TACOS
A rich mix of cookie crust, pistachio, cheesecake, and ganache in every bite.
Preheat to 325°F. Pulse graham crackers, mix with butter, press into a springform pan, bake for 10 minutes, and let cool.
Cook kataifi in butter until golden, then mix in pistachio paste and tahini. Cool and refrigerate if making ahead—tastes like pistachio cream!
Beat cream cheese until smooth, then mix in sugar, pistachio paste, sour cream, and tahini. Add eggs one at a time, then stir in almond extract, vanilla, and salt—don’t overmix.
Grease the exposed sides of the springform pan. Spoon and spread half of the kataifi filling over the cooled crust, pressing it down firmly. Pour the cheesecake batter over the top and smooth it out. Tap the pan gently on the counter to release air bubbles.
Heat cream to a simmer, pour over chopped chocolate, add salt if desired, let sit, then whisk smooth. Cool until spreadable, stirring occasionally.
Spread ganache on chilled cheesecake, add kataifi filling, top with more ganache, garnish with pistachios, and let sit 20 minutes.
Every bite is a balance of texture and flavor.