Dubai Chocolate Cheesecake with Pistachios and Kataifi Pastry Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
