Dubai Chocolate Cheesecake

cook time:

30 min

total time:

30 min

0 from 0 reviews

1-star 2-star 3-star 4-star 5-star

Alright, I know we’re all still recovering from the Dubai chocolate wave – I mean, when it works, it works – but this pistachio kataif cheesecake is a whole different vibe. Layers of crispy, buttery kataif, creamy pistachio, and a velvety cheesecake topping that hits all the right notes. It’s rich but not too intense, a little crunchy, a little creamy, and a lot of flavor.

Ingredients

For the base:

  • 300 gr butter biscuits
  • 150 gr melted butter
  • 30 gr cocoa powder

Ingredients

For the pistachio filling:

  • 300 gr pistachio paste
  • 250 gr kataif, toasted
  • 2 tbsp butter

Ingredients

For the chocolate cheesecake layer:

  • 270 gr heavy cream
  • 400 gr cream cheese
  • 100 gr melted dark chocolate
  • 100 gr powdered sugar
  • 100 gr pistachio paste

Ingredients

For decoration:

  • Crushed pistachios

Ingredients

For the base:

  • 300 gr butter biscuits
  • 150 gr melted butter
  • 30 gr cocoa powder

Ingredients

For the pistachio filling:

  • 300 gr pistachio paste
  • 250 gr kataif, toasted
  • 2 tbsp butter

Ingredients

For the chocolate cheesecake layer:

  • 270 gr heavy cream
  • 400 gr cream cheese
  • 100 gr melted dark chocolate
  • 100 gr powdered sugar
  • 100 gr pistachio paste

Ingredients

For decoration:

  • Crushed pistachios

Ingredients

For the base:

  • 300 gr butter biscuits
  • 150 gr melted butter
  • 30 gr cocoa powder

Ingredients

For the pistachio filling:

  • 300 gr pistachio paste
  • 250 gr kataif, toasted
  • 2 tbsp butter

Ingredients

For the chocolate cheesecake layer:

  • 270 gr heavy cream
  • 400 gr cream cheese
  • 100 gr melted dark chocolate
  • 100 gr powdered sugar
  • 100 gr pistachio paste

Ingredients

For decoration:

  • Crushed pistachios

Lets Start Cooking!

step 1

Lightly grease a 9-inch springform tin and line the base with baking paper.

step 2

In a food processor, pulse the biscuits, cocoa powder, and melted butter until fine, crumbly bits form. Press the mixture firmly into the base of the prepared tin, then pop it in the fridge while you make the filling.

step 3

In a pan over medium heat, melt the butter, then add the kataif. Toss continuously for an even, golden toast. Once crispy, transfer to a bowl and let cool for about 15 minutes. Add in the pistachio paste and mix until fully combined.

step 4

Add the pistachio filling over the biscuit base, and press to an even layer, then put it back to the fridge while you make the chocolate-cheesecake layer.

step 5

Whip the cream until soft peaks form, then add the cream cheese in small pieces and powdered sugar. Keep whipping just until combined, then fold in the melted chocolate and pistachio paste until smooth and creamy.

step 6

Spread the chocolate-cheesecake filling over the pistachio layer.

step 7

Finish with a sprinkle of crushed pistachios and then let it set in the fridge overnight.

step 8

Slice it up and enjoy!

step 9

YASSS!

write your comment

Need a little more direction?

Watch our tutorial

Easy Tres Leches Cake
Easy Tres Leches Cake
Chai Cake
Chai Cake
Pumpkin Rugelach
Pumpkin Rugelach

looking for similar recipes?

BenGingi

If you want to stay in the loop!

    Join our newsletter for updates, recipes, tip and more!