Dubai Chocolate Cheesecake with Pistachios and Kataifi Pastry Recipe

Introduction

Experience the rich, nutty delight of a Dubai chocolate cheesecake. This luxurious dessert combines creamy pistachio-flavored filling with a crisp biscuit and kataifi pastry base, topped with a smooth dark chocolate ganache. Perfect for special occasions or indulgent treats at home.

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 mark 6). Butter a 23cm springform tin and line the sides with baking parchment.
2. Step 2: Blitz the digestive biscuits and pistachios in a food processor until they form fine crumbs. Transfer to a bowl, then add the toasted kataifi pastry and melted butter, mixing well.
3. Step 3: Press the mixture firmly into the base of the prepared tin. Bake for 10 minutes, then 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 creamy, resembling the consistency of double cream.
5. Step 5: Place the cheesecake base on a baking tray to catch drips. Carefully pour the filling over the base.
6. Step 6: Reduce the oven temperature to 160°C (140°C fan/gas mark 3) and bake the cheesecake in the center of the oven for 45 minutes.
7. Step 7: Turn off the oven and leave the cheesecake inside with the door closed for 1 hour without opening. Then, open the oven door slightly (use a wooden spoon to keep it ajar) and leave it for another hour.
8. Step 8: Remove the cheesecake from the oven and let it cool at room temperature for a further hour. Cover and chill it overnight in the refrigerator.
9. Step 9: To prepare the topping, gently heat the double cream until steaming. Pour it over the chopped dark chocolate in a heatproof bowl and let sit for a few minutes. Stir until smooth to create a ganache.
10. Step 10: Pour the ganache evenly over the chilled cheesecake and spread quickly to the edges before it sets. Decorate with extra pistachios and kataifi pastry around the edge.
11. Step 11: Chill the cheesecake for at least 30 minutes before carefully removing it from the tin and peeling off the parchment. Serve chilled and enjoy.

Tips & Variations

• For a nut-free version, substitute pistachios with toasted sunflower seeds or omit entirely and add extra kataifi pastry for crunch.
• Use high-quality dark chocolate (70% cocoa or higher) for a richer ganache topping.
• Let the cheesecake cool slowly in the oven to prevent cracking and ensure a smooth surface.
• Add a splash of orange zest to the filling for a subtle citrus twist.

Storage

Store the cheesecake covered in the refrigerator for up to five days. When ready to serve, remove it from the fridge and let it sit at room temperature for about 20 minutes to soften slightly. Avoid freezing as the texture may change upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, it benefits from chilling overnight and can be made a day in advance, allowing the flavors to fully develop.

What if I don’t have a food processor?

You can crush the biscuits and pistachios by placing them in a sealed plastic bag and using a rolling pin. For the filling, whisk the ingredients thoroughly until smooth, though a processor makes it quicker and creamier.

Dubai Chocolate Cheesecake with Pistachios and Kataifi Pastry Recipe

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★★★★★

4.8 from 67 reviews

This luxurious Dubai chocolate cheesecake combines a crunchy pistachio and kataifi pastry base with a rich, creamy pistachio-flavored cheese filling, topped with a silky dark chocolate ganache and decorated with extra pistachios and toasted kataifi pastry. Perfect for a sophisticated dessert that impresses with its unique texture and decadent flavors.

• Author: Kai
• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Total Time: Overnight (approx. 12-14 hours including chilling)
• Yield: 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 base: Preheat the oven to 200°C/180°C fan/gas mark 6. Butter a 23cm springform tin and line the sides with baking parchment. Blitz digestive biscuits and shelled pistachios to fine crumbs in a food processor. Transfer to a bowl, add toasted kataifi pastry and melted butter, then mix well. Press this mixture firmly into the base of the tin and bake for 10 minutes. Allow to cool while preparing the filling.
2. Make the filling: Clean the food processor, then combine full-fat soft cheese, pistachio crème or butter, caster sugar, vanilla extract, plain flour, eggs, and soured cream. Blitz until smooth with a creamy consistency similar to double cream.
3. Bake the cheesecake: Place the cheesecake base on a baking tray to catch drips. Pour the filling mixture over the cooled base carefully. Reduce oven temperature to 160°C/140°C fan/gas mark 3 and bake on the middle shelf for 45 minutes. After baking, turn off the oven, keep the cheesecake inside with the door closed for 1 hour to set without cracking. Then, open the door slightly (propped with a wooden spoon) and leave it for another hour. Remove and cool at room temperature for an additional hour before covering and chilling overnight.
4. Prepare the ganache topping: Heat double cream gently in the microwave or on low heat until steaming. Place chopped dark chocolate in a heatproof bowl and pour the hot cream over it. Let stand for a few minutes, then stir until smooth and glossy.
5. Assemble and chill: Pour the chocolate ganache over the chilled cheesecake and quickly spread to the edges before the ganache sets. Decorate the edge with extra shelled pistachios and toasted kataifi pastry. Chill the cheesecake for at least 30 minutes before carefully removing from the tin and peeling off the parchment. The cheesecake keeps well refrigerated for up to five days.

Notes

• Make sure not to open the oven door during the initial cooling hour after baking to prevent cracks.
• Use a springform tin lined with parchment to easily remove the cheesecake without damage.
• Allow adequate chilling time overnight for the best texture and flavor development.
• Gently heat the cream for the ganache to avoid burning the chocolate.
• This delicate cheesecake requires careful handling, especially when removing from the tin.

Keywords: Dubai chocolate cheesecake, pistachio cheesecake, kataifi pastry dessert, chocolate ganache cheesecake, Middle Eastern dessert