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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.

Ingredients

Scale

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

Find it online: https://kitchenbynora.com/dubai-chocolate-cheesecake-with-pistachios-and-kataifi-pastry-recipe/