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Dubai Chocolate Cheesecake Recipe

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★★★★

3.8 from 42 reviews

This decadent Dubai Chocolate Cheesecake combines a crunchy chocolate graham crust with a rich pistachio and kataifi filling, all enveloped in a creamy pistachio tahini cheesecake batter. Topped with a luscious chocolate ganache and more toasted kataifi, this cheesecake perfectly balances nutty, creamy, and chocolate flavors for an unforgettable dessert experience.

Ingredients

Scale

Chocolate Cookie Crust

  • 2½ cups chocolate bear grahams (230g)
  • 7 tbsp unsalted butter, melted (98g)

Pistachio Kataifi Filling

  • 150 g shredded kataifi dough, chopped
  • 6 tbsp unsalted butter (85g)
  • ¾ cup pistachio paste (300g)
  • 2 tbsp tahini (30g)

Pistachio Cheesecake Batter

  • 680 grams cream cheese, softened (3 packages of 8 oz)
  • 1 cup granulated sugar (200g)
  • ⅓ cup sour cream, room temperature
  • ½ cup pistachio paste
  • 2 tbsp tahini
  • 3 large eggs, room temperature
  • ¼ tsp almond extract
  • 2 tsp vanilla extract
  • ½ tsp salt

Chocolate Ganache

  • 1¼ cup chopped semi-sweet chocolate or chocolate chips (212g)
  • ¾ cup heavy cream (180 ml)

Instructions

  1. Preheat and prepare crust: Preheat oven to 325ºF. Process the chocolate graham crackers in a food processor to create fine crumbs. Melt 7 tbsp butter and mix with crumbs. Press this mixture into the bottom of a deep 8” or 9” springform cheesecake pan. Bake for 10 minutes, then let cool completely.
  2. Toast kataifi dough: In a large frying pan over medium heat, melt 6 tbsp butter. Add shredded kataifi dough and stir continuously to coat and toast evenly for 8 to 10 minutes until golden brown. Remove from heat and transfer to a bowl.
  3. Prepare kataifi pistachio filling: Stir ¾ cup pistachio paste and 2 tbsp tahini into the toasted kataifi. Set aside or refrigerate until ready to use. If refrigerated, gently warm before using.
  4. Make cheesecake batter: Beat softened cream cheese on medium speed for 3 minutes until creamy. Add sugar and beat for another minute. Incorporate pistachio paste, sour cream, and tahini, beating 2 more minutes and scraping bowl frequently to avoid lumps. Add eggs one at a time, mixing until just incorporated. Add almond extract, vanilla extract, and salt, mixing gently without overbeating.
  5. Assemble cheesecake: Grease the exposed sides of the pan. Spread half of the kataifi pistachio filling evenly over the cooled crust and press firmly. Pour cheesecake batter on top and smooth surface. Tap pan gently on counter to release air bubbles.
  6. Prepare water bath and bake: Wrap the bottom of the pan tightly with foil. Place the pan in a larger roasting pan and pour hot water into the roasting pan to create a water bath, preventing cracks. Bake at 325ºF for 60 to 70 minutes. The cheesecake should jiggle slightly in the center but have set edges.
  7. Cool and chill: Turn off oven and leave cheesecake inside for 1 hour. Remove and refrigerate for at least 6 hours or overnight to set completely.
  8. Make chocolate ganache: Heat heavy cream to 180ºF. Pour hot cream over chopped chocolate in a bowl, let stand 1 minute, then whisk until smooth. Cool ganache until thickened, stirring intermittently or refrigerating to speed up.
  9. Decorate cheesecake: Spread a thin layer of ganache over cheesecake surface using an offset spatula. Top with remaining kataifi filling, pressing gently to pack. Cover with remaining ganache and smooth. Sprinkle chopped pistachio nuts on top. Let ganache set for about 20 minutes before serving.
  10. Store: Keep cheesecake refrigerated in a sealed container for up to 5 days. Can be frozen for up to 1 month.

Notes

  • Chocolate bear grahams can be substituted with any chocolate graham crackers or chocolate digestive biscuits.
  • Chop kataifi dough finely for even toasting and texture.
  • Make the kataifi pistachio filling ahead and keep refrigerated to save time; warm gently before using.
  • Use a springform pan with deep sides (at least 3 inches) to accommodate the layers.
  • The water bath (bain-marie) is crucial to prevent cracking and ensure smooth baking.
  • Let ganache soften at room temperature or microwave gently before spreading if refrigerated.

Keywords: Dubai Chocolate Cheesecake, pistachio cheesecake, kataifi dessert, chocolate ganache cheesecake, Middle Eastern dessert, tahini cheesecake

Find it online: https://foodiecara.com/dubai-chocolate-cheesecake-recipe/