Dubai Chocolate Cheesecake Delight (Print Version)
# Ingredients:
→ Chocolate Cookie Crust
01 -
2½ cups chocolate graham crackers, crushed (230g)
02 -
7 tbsp unsalted butter, melted (98g)
→ Pistachio Kataifi Filling
03 -
150g shredded kataifi dough, chopped
04 -
6 tbsp unsalted butter, melted (85g)
05 -
¾ cup pistachio paste (300g)
06 -
2 tbsp tahini (30g)
→ Pistachio Cheesecake Batter
07 -
680g cream cheese, softened
08 -
1 cup granulated sugar (200g)
09 -
⅓ cup sour cream, room temperature
10 -
½ cup pistachio paste
11 -
2 tbsp tahini
12 -
3 large eggs, room temperature
13 -
¼ tsp almond extract
14 -
2 tsp vanilla extract
15 -
½ tsp salt
→ Chocolate Ganache
16 -
1¼ cup semi-sweet chocolate, chopped (212g)
17 -
¾ cup heavy cream (180ml)
→ Topping
18 -
Chopped pistachio nuts, for garnish
# Instructions:
01 -
Preheat the oven to 165ºC (325ºF). Crush the graham crackers into crumbs using a food processor. Mix the crumbs with melted butter and press the mixture into the bottom of an 8-inch or 9-inch springform cheesecake pan. Bake for 10 minutes and allow to cool completely.
02 -
Melt butter in a frying pan over medium heat. Add the kataifi dough and stir to coat. Cook for 8–10 minutes, stirring constantly, until golden brown. Transfer to a bowl and mix with pistachio paste and tahini. Set aside or refrigerate for later use.
03 -
Beat softened cream cheese with a mixer at medium speed for 3 minutes. Add sugar and beat for an additional 1 minute. Mix in pistachio paste, sour cream, and tahini. Add eggs, one at a time, mixing just until combined. Add almond extract, vanilla extract, and salt, scraping the bowl to avoid lumps.
04 -
Grease the sides of the cheesecake pan. Spread half of the kataifi filling over the crust, pressing it down. Pour the cheesecake batter over the filling and smooth the surface with a spatula. Wrap the pan bottom with foil and place in a larger roasting pan. Add hot water to create a water bath.
05 -
Bake in the preheated oven for 60–70 minutes. The center should jiggle slightly, but the edges must be set. Turn off the oven and leave the cheesecake inside for 1 hour. Refrigerate for at least 6 hours.
06 -
Heat heavy cream to 82ºC (180ºF). Pour over chopped chocolate, letting it sit for 1 minute. Whisk until smooth. Let the ganache cool and thicken before using.
07 -
Spread a thin layer of ganache over the cheesecake and smooth with an offset spatula. Top with the remaining kataifi filling and press down firmly. Add the remaining ganache, smoothing to cover the surface. Garnish with chopped pistachios and let set for 20 minutes before serving.
# Notes:
01 -
Use a water bath to prevent cracks in the cheesecake.
02 -
Allow the cheesecake to fully chill for the best texture.