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Sliced Dubai Chocolate Cheesecake with creamy pistachio filling and crispy kataifi

Dubai Chocolate Cheesecake

A rich and creamy cheesecake layered with buttery chocolate crust, crispy pistachio kataifi, smooth pistachio filling, and glossy chocolate ganache
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Prep Time 35 minutes
Cook Time 1 hour 5 minutes
Cooling Time 6 hours
Total Time 8 hours 10 minutes
Servings: 12 12
Course: Dessert
Cuisine: Middle Eastern-inspired
Calories: 680
Ingredients Method Notes

Ingredients
  

Chocolate Crust
  • 250 g chocolate biscuits or chocolate sandwich cookies
  • 70 g unsalted butter melted
  • 1 tablespoon unsweetened cocoa powder
Pistachio Kataifi Layer
  • 180 g kataifi pastry
  • 45 g unsalted butter
  • 180 g pistachio cream
  • 30 g roasted pistachios finely chopped
  • 1 tablespoon tahini optional
Cheesecake Filling
  • 700 g full-fat cream cheese softened
  • 180 g pistachio cream
  • 150 g granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 120 g sour cream
  • 30 g all-purpose flour
  • 120 ml heavy cream
Chocolate Ganache
  • 180 g dark or milk chocolate finely chopped
  • 150 ml heavy cream
Optional Toppings
  • 30 g chopped roasted pistachios
  • 30 g extra toasted kataifi
  • 2 tablespoons pistachio cream for drizzling
  • 1 tablespoon chocolate for drizzling
  • Small pinch of flaky sea salt

Method
 

Prepare the pan: Preheat the oven to 160°C (320°F). Line the bottom of a 23 cm springform pan with parchment paper and lightly grease the sides.
    Make the chocolate crust: Crush the chocolate biscuits into fine crumbs. Combine them with cocoa powder and melted butter until evenly moistened. Press firmly into the bottom of the pan. Bake for 8–10 minutes, then set aside to cool.
      Toast the kataifi: Tear the kataifi pastry into smaller pieces. Melt 45 g butter in a large skillet over medium-low heat. Add the kataifi and cook, stirring frequently, until golden brown and crisp. Transfer to a plate and cool completely.
        Prepare the pistachio layer: Mix the cooled toasted kataifi with 180 g pistachio cream, chopped roasted pistachios, and optional tahini. Gently combine without crushing the pastry. Spread evenly over the chocolate crust.
          Make the cheesecake filling: Beat the softened cream cheese and sugar until smooth. Add the pistachio cream and vanilla extract. Mix until combined. Add the sour cream, heavy cream, and flour, then mix gently. Add the eggs one at a time, mixing only until incorporated.
            Assemble: Pour the cheesecake filling over the pistachio-kataifi layer. Smooth the surface with a spatula.
              Bake: Bake for 55–70 minutes, or until the edges are set and the center still has a slight wobble. Turn off the oven, leave the door slightly open, and allow the cheesecake to cool gradually for about 30 minutes.
                Cool and chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Refrigerate for at least 6 hours, preferably overnight.
                  Make the ganache: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream until hot but not boiling. Pour it over the chocolate and let stand for 2–3 minutes. Stir slowly until smooth and glossy.
                    Add the topping: Pour the ganache over the chilled cheesecake and spread evenly. Decorate with chopped pistachios and extra toasted kataifi. Drizzle with pistachio cream or melted chocolate if desired.
                      Slice and serve: For clean slices, dip a sharp knife in hot water, dry it thoroughly, and slice the cheesecake. Wipe the knife between cuts.
                        Toast the kataifi until golden and crisp, then cool completely before mixing with pistachio cream. Add extra toasted kataifi just before serving for maximum crunch.

                      Notes

                      • Use full-fat cream cheese for the richest texture.
                      • Bring the cream cheese to room temperature before mixing.
                      • Do not overmix the eggs, as excessive mixing can introduce too much air.
                      • Toast the kataifi until genuinely golden and crisp.
                      • Allow the kataifi to cool completely before combining it with pistachio cream.
                      • For maximum crunch, add some freshly toasted kataifi immediately before serving.
                      • Dark chocolate creates a deeper, less sweet ganache, while milk chocolate produces a sweeter finish.
                      • Chill the cheesecake overnight when possible for the cleanest slices.
                      • The cheesecake can be prepared one day ahead for easier entertaining.