Description:
Mr. Mean One is a bold, show-stopping dessert made for those who appreciate craftsmanship and unforgettable flavor. This ultra-creamy pistachio cheesecake is swirled with a vibrant cherry sauce that adds the perfect balance of sweetness and tang. It’s crowned with crunchy, buttery Dubai-style kadayif for texture and finished with a glossy red white-chocolate ganache that makes every slice look as good as it tastes. Rich, elegant, and unapologetically unique — this is not your average cheesecake and definitely not a supermarket dessert.
Ingredients
Crust
1½ cups crushed graham crackers or pistachio cookies
¼ cup granulated sugar
½ cup melted butter
Pistachio Cheesecake Filling
3 packages cream cheese (8 oz each), softened
1 cup granulated sugar
3 large eggs, room temperature
1 cup heavy cream or sour cream
½ cup pistachio paste or finely ground pistachios
1 teaspoon vanilla extract
Cherry Swirl
1½ cups cherries (fresh or frozen, pitted)
¼ cup sugar
1 tablespoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water
Dubai-Style Kadayif Topping
1½ cups kadayif (shredded phyllo dough)
4 tablespoons butter, melted
2 tablespoons sugar
Red White-Chocolate Ganache
1 cup white chocolate, chopped
½ cup heavy cream
Red food coloring (as needed)
Method of Preparation
- Prepare the Crust:
Preheat oven to 325°F (165°C). Mix crushed crackers, sugar, and melted butter until combined. Press firmly into the bottom of a springform pan. Bake for 10 minutes, then set aside to cool. - Make the Cherry Swirl:
In a saucepan over medium heat, combine cherries, sugar, and lemon juice. Cook until cherries soften. Stir in cornstarch slurry and simmer until thickened. Let cool completely. - Prepare the Cheesecake Filling:
Beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing gently. Blend in heavy cream, pistachio paste, and vanilla until fully incorporated. - Assemble the Cheesecake:
Pour the pistachio filling over the cooled crust. Spoon cherry sauce on top and swirl gently with a knife. - Bake:
Bake for 55–65 minutes, until the center is just slightly jiggly. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Refrigerate for at least 4 hours or overnight. - Prepare the Kadayif:
Toss kadayif with melted butter and sugar. Bake at 350°F (175°C) for 10–15 minutes, stirring once, until golden and crispy. Let cool. - Make the Ganache:
Heat heavy cream until just simmering. Pour over white chocolate and let sit 1 minute, then stir until smooth. Add red food coloring to desired shade. - Finish & Decorate:
Spread or drizzle ganache over the chilled cheesecake. Top generously with crispy kadayif.
Enjoy