COOK IT.
Place a baking stone on your grill and preheat to 325°F (163°C) using the two outer burners, leaving the middle burners off. This creates an indirect heat zone for even baking and roasting.
Using your favorite method–I prefer a ziplock and a rolling pin–crush your graham wafers until they are fine crumbs. Pour the melted butter over the crumbs and mix until they resemble wet sand.
Spread the crumbs in the bottom of a prepared 8-inch (20 cm) springform pan, 10-inch (25 cm) tart with removable bottom, or use your favorite baking pan lined with parchment. Use a flat-bottomed and vertical sided object to press the crumb base into the bottom and up the sides of your baking vessel.
Bake the cheesecake base for 10 to 12 minutes, then allow it to cool while you make the cheesecake filling.
To make the filling, beat the cream cheese until smooth, then add the flour, beating until just combined. Add the vanilla, sugar, and sour cream, mixing in until just combined. And finally, one at a time, each egg, beating until just combined. Each beating should be 10 to 15 seconds at most. The goal is to avoid adding too much air to the batter for a slightly denser cake.
Bake the cheesecake on the baking stone in the grill for about 55 minutes, or until the top is lightly golden and the center jiggles just slightly. Turn off your BBQ and prop the lid open slightly, allowing the cheesecake to cool on the grill until you can safely touch it. Then refrigerate.
Once your cake is in the refrigerator, it is time to make the kataifi. Melt the butter in a pan over medium-low heat. Add the shredded phyllo dough and toast, stirring constantly, for around 10 minutes. The threads should become a crisp golden brown. Allow the kataifi to cool.
In a bowl, combine the pistachio cream, tahini, and salt. Stir in the cooled kataifi, then spread the mixture in an even layer onto the top of your cheesecake before returning it to the fridge.
Finally, it’s time for the ganache. In a bowl or a saucepan, warm your cream until lightly steaming. Pour the hot cream over the chopped chocolate and cover. After about 5 minutes, whisk the chocolate until smooth and glossy. Spread the chocolate over the kataifi in an even layer. Garnish with chopped pistachios and refrigerate until set.
Alternatively, you can remove the chilled cheesecake from the tart or springform and allow the chocolate to drizzle down over the edges if you would prefer that look.
Thoroughly chill your cheesecake until it is time to serve. Heat a knife under hot water and slice. Pair this decadent dessert with a Sauternes or Late Harvest Riesling. Both of these wines are light, crisp, and acidic, which cuts through the richness of the ganache and the cheesecake while contrasting the nutty flavor and crunchy texture of the crust and kataifi. Because there is a lot of sweet flavors and richness going on with this dessert, a contrasting beer that is sour or fruit-forward will be ideal. Raspberry Lambic is a delicious and tart contrast to each element, while a Flanders Red Ale with its sour cherry or balsamic flavoring will add complexity to the kataifi and temper the cheesecake and chocolate.
This dessert doesn’t just end a meal; it steals the spotlight. Creamy, crunchy, chocolatey, and totally over-the-top in all the best ways. Pair it with a crisp Sauternes or Late Harvest Riesling to balance the richness, or go with a tart Raspberry Lambic or Flanders Red Ale for a contrast that really pops. Slice it up, serve it cold, and get ready for some serious “wow” moments.
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Happy Grilling!