Dubai Chocolate Cheesecake
Dubai Chocolate Cheesecake
Ingredients
For the Base
- 250 grams chocolate digestives
- 100 grams pistachios, blended or chopped
- 75 grams melted butter
For the Cream Cheese Filling
- 250 grams cream cheese
- 200 ml double cream
- 4 tablespoons icing sugar
- 1 1/2 teaspoons vanilla
For the Kataifi Layer
- 400 grams kataifi pastry
- 2 tablespoons butter
- 6 tablespoons Pisti pistachio
- 2 tablespoons Aldi pistachio crème
- 1 1/2 tablespoons tahini
- as needed sea salt, to taste
For the Chocolate Ganache Topping
- 75 grams dark chocolate, chopped
- 75 grams milk chocolate, chopped
- 1 tablespoon icing sugar
- 90 ml double cream
For Garnish
- as needed crushed pistachios
Instructions
- 1
Place the chocolate digestives into a bowl. Using a potato masher or similar tool, crush the biscuits into fine crumbs.
⏱️ 5 min
- 2
Add the blended or chopped pistachios to the crushed biscuits. Pour in the melted butter and mix all ingredients together thoroughly until well combined.
⏱️ 5 min
- 3
Line the base of a cheesecake tin with greaseproof paper, securing it with a little butter if needed. Press the biscuit and pistachio mixture firmly into the base of the prepared cheesecake tin to form an even layer. Use a flat-bottomed object to compact it.
⏱️ 10 min
- 4
Place the tin in the fridge to set for at least 30 minutes.
⏱️ 30 min
- 5
In a mixing bowl, combine the cream cheese, double cream, icing sugar, and vanilla. Using an electric mixer, whisk the ingredients together until the mixture is firm and well combined.
⏱️ 10 min
- 6
Carefully spoon the cream cheese filling over the set biscuit base in the cheesecake tin and smooth it out evenly.
⏱️ 5 min
- 7
Cut the kataifi pastry into small shards using a knife on a cutting board.
⏱️ 5 min
- 8
In a pan, melt the butter. Add the kataifi pastry to the pan. Toast the pastry on medium-low heat for 15 minutes, stirring gently and continuously to ensure an even crisp and golden-brown color.
⏱️ 15 min
- 9
Once toasted, transfer the kataifi to a bowl. Add the Pisti pistachio, Aldi pistachio crème, and tahini to the toasted kataifi. Mix all the ingredients together until the kataifi is fully coated. Adjust the taste to your liking with a pinch of sea salt if desired.
⏱️ 5 min
- 10
Spread a thick, even layer of the kataifi mixture over the cream cheese filling in the cheesecake tin.
⏱️ 5 min
- 11
In a separate bowl, place the chopped dark and milk chocolate.
⏱️ 2 min
- 12
In a small pot or microwave, warm the double cream with the icing sugar until it just begins to simmer, but do not boil.
⏱️ 3 min
- 13
Pour the hot double cream over the chopped chocolate and let it sit for one minute without stirring. After one minute, mix the chocolate and cream together until a smooth and glossy ganache forms.
⏱️ 2 min
- 14
Pour the ganache over the kataifi layer on the cheesecake and gently spread it evenly across the top using an offset spatula.
⏱️ 3 min
- 15
Garnish the top of the cheesecake with crushed pistachios, arranging them around the edges and placing a few whole pistachios in the center for decoration.
⏱️ 5 min
- 16
Chill the cheesecake in the fridge for at least 2-3 hours, or preferably overnight, until firm before serving.
⏱️ 150 min
Kitchen Tools
Nutrition Facts (per serving)
Dubai Chocolate Cheesecake
For the Base
- 250 grams chocolate digestives
- 100 grams pistachios, blended or chopped
- 75 grams melted butter
For the Cream Cheese Filling
- 250 grams cream cheese
- 200 ml double cream
- 4 tablespoons icing sugar
- 1 1/2 teaspoons vanilla
For the Kataifi Layer
- 400 grams kataifi pastry
- 2 tablespoons butter
- 6 tablespoons Pisti pistachio
- 2 tablespoons Aldi pistachio crème
- 1 1/2 tablespoons tahini
- as needed sea salt, to taste
For the Chocolate Ganache Topping
- 75 grams dark chocolate, chopped
- 75 grams milk chocolate, chopped
- 1 tablespoon icing sugar
- 90 ml double cream
For Garnish
- as needed crushed pistachios
Instructions
- 1
Place the chocolate digestives into a bowl. Using a potato masher or similar tool, crush the biscuits into fine crumbs.
⏱️ 5 min - 2
Add the blended or chopped pistachios to the crushed biscuits. Pour in the melted butter and mix all ingredients together thoroughly until well combined.
⏱️ 5 min - 3
Line the base of a cheesecake tin with greaseproof paper, securing it with a little butter if needed. Press the biscuit and pistachio mixture firmly into the base of the prepared cheesecake tin to form an even layer. Use a flat-bottomed object to compact it.
⏱️ 10 min - 4
Place the tin in the fridge to set for at least 30 minutes.
⏱️ 30 min - 5
In a mixing bowl, combine the cream cheese, double cream, icing sugar, and vanilla. Using an electric mixer, whisk the ingredients together until the mixture is firm and well combined.
⏱️ 10 min - 6
Carefully spoon the cream cheese filling over the set biscuit base in the cheesecake tin and smooth it out evenly.
⏱️ 5 min - 7
Cut the kataifi pastry into small shards using a knife on a cutting board.
⏱️ 5 min - 8
In a pan, melt the butter. Add the kataifi pastry to the pan. Toast the pastry on medium-low heat for 15 minutes, stirring gently and continuously to ensure an even crisp and golden-brown color.
⏱️ 15 min - 9
Once toasted, transfer the kataifi to a bowl. Add the Pisti pistachio, Aldi pistachio crème, and tahini to the toasted kataifi. Mix all the ingredients together until the kataifi is fully coated. Adjust the taste to your liking with a pinch of sea salt if desired.
⏱️ 5 min - 10
Spread a thick, even layer of the kataifi mixture over the cream cheese filling in the cheesecake tin.
⏱️ 5 min - 11
In a separate bowl, place the chopped dark and milk chocolate.
⏱️ 2 min - 12
In a small pot or microwave, warm the double cream with the icing sugar until it just begins to simmer, but do not boil.
⏱️ 3 min - 13
Pour the hot double cream over the chopped chocolate and let it sit for one minute without stirring. After one minute, mix the chocolate and cream together until a smooth and glossy ganache forms.
⏱️ 2 min - 14
Pour the ganache over the kataifi layer on the cheesecake and gently spread it evenly across the top using an offset spatula.
⏱️ 3 min - 15
Garnish the top of the cheesecake with crushed pistachios, arranging them around the edges and placing a few whole pistachios in the center for decoration.
⏱️ 5 min - 16
Chill the cheesecake in the fridge for at least 2-3 hours, or preferably overnight, until firm before serving.
⏱️ 150 min