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Dubai Chocolate Cheesecake Recipe

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3.9 from 14 reviews

  • Author: Sara
  • Total Time: 7 hours 45 minutes (including chilling time)
  • Yield: 12 servings

Description

This Dubai Chocolate Cheesecake is a luxurious and decadent dessert featuring a chocolate graham cracker crust, a rich pistachio kataifi filling, and a creamy pistachio-infused cheesecake batter. Topped with a luscious chocolate ganache and crunchy pistachio nuts, this cheesecake combines unique Middle Eastern flavors with classic cheesecake elements, making it a show-stopping treat perfect for special occasions.

Ingredients

Chocolate Graham 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)
  • Chopped pistachio nuts for garnish

Instructions

  1. Prepare Chocolate Cookie Crust: Preheat the oven to 325ºF. Place the chocolate grahams in a food processor and process into fine crumbs. Melt the butter and mix it with the crumbs. Press the mixture firmly onto the bottom of an 8” or 9” cheesecake pan (if using an 8” springform pan, ensure it is deep). Bake the crust for 10 minutes, then remove and let cool completely.
  2. Make Pistachio Kataifi Filling: In a large frying pan over medium heat, melt 6 tablespoons of butter. Add the shredded kataifi dough and stir to coat evenly. Cook for 8 to 10 minutes, stirring frequently, until the pastry turns golden brown. Remove from heat and transfer to a small bowl. Stir in ¾ cup pistachio paste and 2 tablespoons tahini. Set aside and refrigerate if preparing ahead.
  3. Prepare Pistachio Cheesecake Batter: Using a mixer at medium speed, beat the softened cream cheese for 3 minutes until creamy. Add sugar and beat for an additional minute. Mix in ½ cup pistachio paste, sour cream, and 2 tablespoons tahini, beating for 2 minutes and scraping the bowl to avoid lumps. Add eggs one at a time, mixing well after each addition. Incorporate almond extract, vanilla extract, and salt, mixing gently to avoid overmixing.
  4. Assemble Cheesecake: Grease the exposed sides of the cheesecake pan. Spread half of the cooled kataifi filling evenly over the baked crust and press down with a spatula. Pour the cheesecake batter over the filling and smooth the top. Tap the pan gently on the counter to release air bubbles. Wrap the bottom of the pan with foil to prevent water seepage.
  5. Bake Cheesecake in Water Bath: Place the cheesecake pan in a larger roasting pan. Pour hot water into the roasting pan to create a water bath, about halfway up the side of the cheesecake pan. Bake in the preheated 325ºF oven for 60 to 70 minutes. The cheesecake is done when the edges are set, and the center slightly jiggles when shaken. Turn off the oven and leave the cheesecake inside for 1 hour.
  6. Chill Cheesecake: Remove from oven and refrigerate for at least 6 hours, preferably overnight, until fully set.
  7. Prepare Chocolate Ganache: Heat heavy cream until it reaches 180ºF. Place chopped chocolate in a bowl, pour hot cream over it, and let sit for 1 minute. Whisk until smooth and fully combined. Let ganache cool and thicken in the fridge, stirring every 5 to 10 minutes. Warm gently before decorating if needed.
  8. Decorate Cheesecake: Spread a thin layer of ganache over the chilled cheesecake using an offset spatula. Top with the remaining kataifi filling, pressing it down tightly. Cover with the remaining ganache and spread evenly. Sprinkle chopped pistachio nuts on top. Allow ganache to set for about 20 minutes before serving.
  9. Storage: Store the cheesecake in a sealed container in the refrigerator for up to 5 days, or freeze for up to 1 month.

Notes

  • Chocolate bear grahams can be substituted with chocolate graham crackers or similar chocolate cookie crumbs.
  • Shredded kataifi dough is a Middle Eastern pastry available in specialty stores; chop it for even cooking and texture.
  • Use room temperature eggs and cream cheese to ensure smooth batter and prevent lumps.
  • Water bath baking is essential to prevent cracks and maintain a creamy texture in the cheesecake.
  • Ganache can be prepared a day ahead and gently reheated before application.
  • The cheesecake can be made ahead, chilled, and decorated just before serving for convenience.
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern / Fusion

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