Dubai Chocolate Cheesecake with Pistachios and Kataifi Pastry Recipe

Introduction

This Dubai chocolate cheesecake is a luxurious treat combining creamy pistachio flavors with a rich chocolate topping. Its unique base, featuring toasted kataifi pastry and pistachios, adds delightful texture and flair. Perfect for special occasions or an indulgent dessert.

Ingredients

• 100g butter, melted, plus extra for the tin
• 200g digestive biscuits
• 50g shelled pistachios, plus extra to decorate
• 50g toasted kataifi pastry, plus extra to decorate
• 800g full-fat soft cheese
• 200g pistachio crème or butter
• 200g caster sugar
• 1 tsp vanilla extract
• 2 tbsp plain flour
• 4 eggs
• 200ml soured cream
• 150ml double cream
• 100g dark chocolate, finely chopped

Instructions

1. Step 1: Preheat the oven to 200°C (180°C fan)/Gas 6. Butter a 23cm springform tin and line the sides with baking parchment.
2. Step 2: Blitz the digestive biscuits and shelled pistachios in a food processor until they form fine crumbs. Transfer to a bowl, add the toasted kataifi pastry and melted butter, then mix well.
3. Step 3: Press the mixture firmly into the base of the prepared tin. Bake for 10 minutes, then remove and leave to cool while you prepare the filling.
4. Step 4: Clean the food processor, then add the soft cheese, pistachio crème, caster sugar, vanilla extract, plain flour, eggs, and soured cream. Blitz until smooth and the consistency of double cream.
5. Step 5: Place the cheesecake base on a baking tray to catch drips. Pour the filling carefully over the base, spreading evenly.
6. Step 6: Reduce the oven temperature to 160°C (140°C fan)/Gas 3 and bake the cheesecake on the middle shelf for 45 minutes.
7. Step 7: After baking, turn off the oven and leave the cheesecake inside with the door closed for 1 hour without opening it.
8. Step 8: Open the oven door slightly (use a wooden spoon to hold it ajar) and leave the cheesecake to cool for another hour.
9. Step 9: Remove the cheesecake from the oven and allow it to cool at room temperature for a third hour. Then cover and chill overnight.
10. Step 10: To make the topping, gently heat the double cream until just steaming. Place the dark chocolate in a bowl, pour over the hot cream, and let it sit for a few minutes. Stir to create a smooth ganache.
11. Step 11: Pour the chocolate ganache over the chilled cheesecake, spreading quickly to the edges before it sets. Sprinkle extra pistachios and kataifi pastry around the edge.
12. Step 12: Chill the cheesecake for at least 30 minutes before carefully removing it from the tin and peeling off the parchment. Serve chilled.

Tips & Variations

• For an extra nutty flavor, lightly toast the pistachios before adding them to the base.
• If kataifi pastry is not available, crushed cornflakes or toasted coconut flakes can add a similar crunch.
• To make the cheesecake more festive, add a sprinkle of edible gold leaf to the chocolate ganache before it sets.

Storage

Store the cheesecake in the refrigerator, covered, for up to five days. When ready to serve, allow it to come to room temperature for about 15 minutes for the best texture. Avoid freezing as the delicate texture and ganache topping may be affected.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cream cheese instead of soft cheese?

Yes, cream cheese works well as a substitute, offering a similar creamy texture and tangy flavor.

What is kataifi pastry and where can I find it?

Kataifi pastry is a shredded filo dough commonly used in Middle Eastern desserts. It’s usually available in the frozen section of Middle Eastern or specialty grocery stores.

Dubai Chocolate Cheesecake with Pistachios and Kataifi Pastry Recipe

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★★★★★

4.5 from 100 reviews

A luxurious Dubai chocolate cheesecake featuring a crunchy pistachio and kataifi pastry base, a smooth pistachio-infused soft cheese filling, and a luscious dark chocolate ganache topping. This cheesecake blends rich Middle Eastern flavors with creamy textures for an indulgent dessert experience.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 14 hours (including chilling time)
• Yield: 10–12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Base

• 100g butter, melted, plus extra for the tin
• 200g digestive biscuits
• 50g shelled pistachios, plus extra to decorate
• 50g toasted kataifi pastry, plus extra to decorate

Filling

• 800g full-fat soft cheese
• 200g pistachio crème or butter
• 200g caster sugar
• 1 tsp vanilla extract
• 2 tbsp plain flour
• 4 eggs
• 200ml soured cream

Topping

• 150ml double cream
• 100g dark chocolate, finely chopped

Instructions

1. Prepare the oven and tin: Preheat your oven to 200°C (180°C fan) or gas mark 6. Generously butter a 23cm springform tin and line the sides with baking parchment to prevent sticking.
2. Make the base: Blitz the digestive biscuits and shelled pistachios in a food processor until they resemble fine crumbs. Transfer to a bowl, add the toasted kataifi pastry and melted butter, then mix thoroughly to combine. Press this mixture firmly into the base of the prepared tin. Bake for 10 minutes to set the crust. Set aside to cool while preparing the filling.
3. Prepare the filling: Clean the food processor then add the full-fat soft cheese, pistachio crème, caster sugar, vanilla extract, plain flour, eggs, and soured cream. Blitz until the mixture is smooth and has the consistency of double cream.
4. Assemble and bake the cheesecake: Place the cheesecake base on a baking tray to catch any drips. Carefully pour the filling over the base and smooth the top. Reduce oven temperature to 160°C (140°C fan) or gas mark 3. Bake on the middle shelf for 45 minutes.
5. Cool the cheesecake: After baking, turn off the oven and leave the cheesecake inside with the door closed for 1 hour to prevent cracking. Then crack open the oven door slightly (using a wooden spoon as a doorstop) and leave it ajar for another hour. Remove from the oven and leave to cool at room temperature for a further 1 hour before covering and chilling overnight.
6. Make the ganache topping: Heat the double cream gently in the microwave or over low heat until steaming. Place the finely chopped dark chocolate in a heatproof bowl, pour the hot cream over it, and let it sit for a few minutes. Stir well until smooth and glossy.
7. Finish and decorate: Pour the ganache evenly over the chilled cheesecake, quickly spreading it to the edges before it sets. Sprinkle extra shelled pistachios and kataifi pastry around the edges as decoration. Chill the cheesecake for at least 30 minutes to set the topping.
8. Serve: Remove the cheesecake from the tin carefully and peel off the parchment before slicing and serving. Store chilled for up to five days for best freshness.

Notes

• Be patient when cooling the cheesecake in the oven to avoid cracks on the surface.
• Ensure the kataifi pastry is toasted prior to using to add crunch and flavor.
• The cheesecake can be refrigerated for up to five days—cover well to maintain moisture.
• Use a sharp knife dipped in hot water to slice the cheesecake cleanly.
• For an extra pistachio boost, sprinkle chopped pistachios on each slice before serving.

Keywords: Dubai chocolate cheesecake, pistachio cheesecake, Middle Eastern dessert, kataifi pastry, chocolate ganache, no-bake crust alternative