Description

A luxurious Middle Eastern-inspired dessert featuring a molten pistachio shell filled with creamy cheesecake and topped with glossy chocolate and pistachio ganache—an indulgent fusion of texture, flavor, and elegance.

Ingredients

Units Scale

1 cup shelled pistachios, finely ground
1/2 cup almond flour
1/2 cup sugar
2 eggs
1/4 cup unsalted butter, melted
1/2 tsp cardamom powder
1/2 tsp baking powder
Pinch of salt
1 cup cream cheese, softened
1/4 cup powdered sugar
1/2 tsp vanilla extract
1 tbsp heavy cream (for filling)
1/4 cup white chocolate chips
1/4 cup milk chocolate chips
1/4 cup heavy cream, divided (for ganache)
1 tbsp pistachio paste

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Instructions

Preheat oven to 350°F (175°C). Grease and line a small round cake mold or ramekin.
In a bowl, mix ground pistachios, almond flour, sugar, baking powder, cardamom, and salt. Add eggs and melted butter, stirring until smooth.
Spoon half the pistachio batter into the mold, pressing it up the sides to create a cavity.
In a separate bowl, whisk cream cheese, powdered sugar, vanilla, and cream until smooth.
Spoon the filling into the cavity and top with remaining pistachio batter.
Bake for 20–25 minutes or until the top is firm and lightly golden. Cool completely before unmolding.
For ganache, heat 2 tbsp cream and mix with white chocolate and pistachio paste until smooth.
In a separate bowl, heat remaining cream and mix with milk chocolate chips.
Pour both ganaches over the cooled cake, letting them drip naturally for a marbled effect.
Chill for 10 minutes before serving.

Notes

Ensure the pistachios are finely ground to get a smooth batter.
Cool the cake completely before applying ganache for best presentation.
Refrigerate leftovers and consume within 2 days.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 18g
Sodium: 100mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 6g
Cholesterol: 55mg