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This decadent Dubai Chocolate Cheesecake combines the richness of chocolate with the exotic flavors of pistachio and kataifi pastry for a truly spectacular dessert. The combination of textures and flavors creates a showstopping treat that will impress even the most discerning guests.
I first created this cheesecake for my sister's engagement party after returning from a trip to Dubai. The combination of Middle Eastern ingredients with classic cheesecake was such a hit that it's now requested at every family celebration.
Ingredients
- Chocolate Cookie Crust: Chocolate graham crackers provide the perfect chocolatey base for our cheesecake. Look for fresh cookies that smell aromatic when crushed.
- Unsalted butter: Binds the crust together while adding richness. European style butter works especially well.
- Pistachio Kataifi Filling: Kataifi dough creates our signature crunchy texture layer. Find it in Middle Eastern grocery stores in the frozen section.
- Unsalted butter: Helps toast the kataifi to golden perfection.
- Pistachio paste: Provides intense nutty flavor. Choose a high quality paste with vibrant green color.
- Tahini: Adds earthy depth that complements the pistachios beautifully.
- Pistachio Cheesecake Batter: Cream cheese forms our creamy base. Philadelphia brand works consistently well.
- Granulated sugar: Balances the tangy cream cheese.
- Sour cream: Adds moisture and subtle tang to lighten the texture.
- Pistachio paste: Infuses the cheesecake with vibrant flavor.
- Tahini: Enhances the nutty profile.
- Large eggs: Provide structure and richness.
- Almond extract: Intensifies the nut flavors.
- Vanilla extract: Adds warmth and complexity.
- Salt: Enhances all flavors and balances sweetness.
- Chocolate Ganache: Semi sweet chocolate creates the perfect balance of bitter and sweet. Choose a quality chocolate with 55 to 60% cocoa.
- Heavy cream: Creates a silky smooth ganache when emulsified with chocolate.
- Topping: Chopped pistachios add color, texture and visual appeal as a finishing touch.
Step-by-Step Instructions
- Prepare the Crust:
- Turn chocolate graham crackers into fine crumbs using your food processor. The texture should be like wet sand when you mix in the melted butter. Press firmly into your springform pan using the flat bottom of a measuring cup for an even layer. The 10 minute bake sets the crust and brings out the chocolate flavor.
- Create the Kataifi Layer:
- When cooking the kataifi dough constant stirring is crucial as it can burn quickly. Look for a deep golden brown color that indicates it's properly toasted. The mixture with pistachio paste should be sticky yet workable. If too dry add a touch more melted butter.
- Make the Cheesecake Batter:
- Beating the cream cheese properly is essential for a smooth texture. Start with truly room temperature ingredients to prevent lumps. When adding eggs mix just until incorporated as overmixing introduces air that can cause cracks. Scrape the bowl thoroughly between additions.
- Assemble and Bake:
- Pressing down the kataifi layer firmly creates a distinct texture contrast. The water bath is non negotiable for achieving the perfect creamy texture without cracks. Make sure your foil seal is tight to prevent water seepage. The slow cooling process in the turned off oven prevents the dramatic temperature change that causes cheesecake to sink.
- Prepare the Ganache:
- Heating the cream to precisely 180°F ensures the chocolate melts fully without scorching. Let the chocolate sit undisturbed in the hot cream before whisking for the smoothest result. The ganache should coat the back of a spoon but still be pourable.
- Final Assembly:
- Apply the ganache in even layers using an offset spatula held at a 45 degree angle. Work quickly with the kataifi filling as it sets faster once chilled. The chopped pistachios should be sprinkled while the final ganache layer is still slightly tacky so they adhere properly.
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This cheesecake reminds me of my first visit to a traditional Dubai pastry shop where I fell in love with the combination of pistachios and kataifi. The owner shared that the secret to great Middle Eastern desserts is balancing sweetness with rich nuts and varying textures.
Perfect Timing Strategy
The beauty of this recipe lies in breaking it into manageable parts. I recommend making the crust and kataifi filling on day one, the cheesecake batter and baking on day two, and finishing with ganache on day three. This approach prevents kitchen fatigue and ensures each component gets proper attention.
Ingredient Variations
If kataifi dough is unavailable, substitute with finely chopped phyllo sheets tossed with butter and toasted until golden. The texture will be slightly different but still delicious. For those who cannot find pistachio paste, process unsalted roasted pistachios with a touch of honey until smooth. Replace tahini with almond butter if desired, though the flavor profile will shift slightly.
Serving Suggestions
Serve this cheesecake with a small scoop of cardamom ice cream for an authentic Middle Eastern experience. A simple dusting of cocoa powder creates an elegant presentation alternative to the pistachio garnish. For special occasions, add a touch of edible gold leaf to honor the Dubai inspiration. Always serve slices at cool room temperature rather than cold from the refrigerator for the best flavor experience.
Storage Tips
This cheesecake keeps beautifully in the refrigerator for up to 5 days when stored in an airtight container. The kataifi layer will soften slightly over time but remains delicious. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator before bringing to cool room temperature for serving.
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Recipe FAQs
- → What is kataifi dough and where can I find it?
Kataifi dough is a Middle Eastern pastry made of very fine, shredded phyllo dough that resembles angel hair pasta. You can find it in Middle Eastern grocery stores, specialty food shops, or the international foods section of well-stocked supermarkets. It's typically sold frozen and needs to be thawed before use.
- → Can I make this cheesecake without a water bath?
While you can make the cheesecake without a water bath, it's not recommended. The water bath provides gentle, even heat that helps prevent cracks in the cheesecake surface and ensures a creamy texture throughout. Without it, the cheesecake may crack on top and have a drier texture around the edges.
- → What can I substitute for pistachio paste?
If you can't find pistachio paste, you can make your own by processing roasted, unsalted pistachios in a food processor with a small amount of neutral oil until smooth. Alternatively, you could substitute with almond butter or hazelnut paste, though this will change the flavor profile of the final dessert.
- → How long does this cheesecake keep?
This cheesecake can be stored in the refrigerator for up to 5 days when properly covered. You can also freeze it for up to 2 months - wrap individual slices or the whole cheesecake tightly in plastic wrap and then aluminum foil before freezing. Thaw overnight in the refrigerator before serving.
- → Can I prepare any components ahead of time?
Yes, several components can be prepared ahead. The chocolate crust can be made 1-2 days in advance and refrigerated. The kataifi filling can be prepared up to 3 days ahead and kept refrigerated. The finished cheesecake actually benefits from refrigeration, as the flavors develop and meld together, so making it a day before serving is ideal.
- → What's the best way to cut clean slices of this cheesecake?
For clean slices, dip a sharp knife in hot water, wipe it dry, then cut. Repeat this process between each slice. The hot knife will glide through the ganache and filling more easily, creating neat portions. You can also refrigerate the cheesecake until very firm before slicing for even cleaner cuts.