تشيز كيك شوكلاتة دبي

Beat the cream cheese with powdered sugar until smooth.

Add the cream and milk whip until the mixture is fluffy and creamy.

. Dissolve the gelatin in ¼ cup of hot water, then leave it in hot water then gradually add it to the mixture.

Add the pistachio butter to the mixture and beat until fully combined.

Pour the mixture into a circular mold pan. Freeze for 8 hours until the mixture sets.

We roast the kunafa in the oven, then put it in a bowl with the pistachio butter and mix them well together.

After cheese cake setting, stick the pieces together to form a complete circle.

Garnish with toasted konafa and pistachio butter and serve chilled.