Dubai Chocolate Cheesecake
We’ve come to the end of our cheesecake recipes…for now. While most variations of this recipe I’ve seen have included a no-bake cheesecake, my family and I fell in love with this baked version! It may sound too rich, but the cheesecake is creamy and fluffy to perfectly balance the richness of the kataifi pistachio layer and dark chocolate top. You can melt the chocolate on its own for a hard-crack layer on top like I have here, or add a touch of cream for a softer, more ganache like version for easier cutting. This dessert offers a variety of tastes and textures in each bite that’s out of this world, I promise!
Dubai Chocolate Cheesecake
Ingredients:
For the Crust:
2 cups kataifi
5 tbsp butter, separated
1/3 cup granulated sugar
1/2 cup crushed raw Turkish pistachios
Pinch of salt
For the Cheesecake Batter:
3 packages 8 oz (678g) packages cream cheese
1/3 cup (80g) sour cream
3/4 cup (180g) heavy cream
1 cup (200g) granulated sugar
2 tbsp (17g) all-purpose flour
1/2 tbsp (5g) corn starch
1 tsp (5g) vanilla
3 large (155g) eggs
For the Dubai Chocolate Layer:
1 1/2 cups kataifi
1 tbsp peanut oil (optional)
1 heaping cup (320g) pistachio cream
1/4 cup crushed pistachios (optional)
125g high quality chocolate (66% cocoa or to your preference)
Instructions:
Prepare the Crust: Using a sharp knife, cut the kataifi into small pieces as in the IG reel. Add into a medium pan over low heat, toast the kataifi slowly, stirring occasionally. When the color becomes a lightly gold, add 1 tbsp butter and continue to toast until crisp and golden brown. Remove from the heat and let cool.
In a medium bowl, add toasted kataifi, granulated sugar, pistachios, and remaining melted butter and mix well.
In a 9-inch springform pan, add the kataifi mixture and use the bottom of a glass to press it well along the bottom of the pan. Place in the refrigerator until ready to use.
Preheat the oven to 320F.
Prepare the Cheesecake Batter: In another medium bowl, add cream cheese, sour cream, and heavy cream. Using an electric mixture, whisk until perfectly smooth and creamy. Add flour, corn starch, and vanilla. Continue to mix until combined well. Whisk in the eggs one at a time, mixing fully between each.
Remove the pan from the fridge and pour the cheesecake mixture over the crust. Spread evenly and then tap a few times on the countertop to ensure there are no bubbles in the mixture.
Cover the sides and bottom of the pan with aluminum foil.
Fill a larger pan with warm water, so that when you set the springform pan into it, the water rises to 1 1/2” around the sides of the springform.
Bake the cheesecake for 70-75 minutes. Remove from the oven and place on a cooling rack. Let it cool to almost room temperature.
Place in the fridge for at least 10-12 hours for the ideal texture.
The next day, prepare the Dubai Chocolate Layer:
Repeating the kataifi chopping and toasting process as described for the crust. Once the kataifi is cool, add into a medium bowl with the pistachio cream and crushed pistachios. Mix together until fully combined.
Place the kataifi filling evenly over top of the cooled cheesecake.
Melt the chocolate over a bain marie. Add 1 tbsp of cream to your chocolate during this process for a slightly softer chocolate, which will make it easier to cut but won’t give you that hard-crack chocolate top.
Pour the chocolate over the kataifi and then you can decorate the top with some of the kataifi mixture if you want. Place in the fridge until set, about 10 to 15 minutes. Cut in slices and serve with coffee.
