Name: Dubai Chocolate Cheesecake
Cook time: 1800 s
Total time: 1800 s
Yield: 12 servings
Ingredients: For the base; 300 gr butter biscuits; 150 gr melted butter; 30 gr cocoa powder; For the pistachio filling; 300 gr pistachio paste; 250 gr kataif, toasted; 2 tbsp butter; 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; For decoration; Crushed pistachios

BENGINGI

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Dubai Chocolate Cheesecake

cook:

30 min

0.0

(1)

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.

12 servings

original

metric

Ingredients

For the base

300 gr butter biscuits

150 gr melted butter

30 gr cocoa powder

For the pistachio filling

300 gr pistachio paste

250 gr kataif, toasted

2 tbsp butter

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

For decoration

Crushed pistachios

Directions

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.

300 gr butter biscuits

150 gr melted butter

30 gr cocoa powder

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.

250 gr kataif, toasted

2 tbsp butter

300 gr pistachio paste

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.

270 gr heavy cream

400 gr cream cheese

100 gr powdered sugar

100 gr melted dark chocolate

100 gr pistachio paste

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.

Crushed pistachios

Step 8

Slice it up and enjoy!

Step 9

YASSS!

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