Dubai Chocolate Pistachio Cheesecake Recipe

ByLuna Ryder
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Introduction

This Dubai chocolate cheesecake is a rich and indulgent dessert that combines creamy pistachio flavors with a smooth chocolate ganache. With a crunchy base of digestive biscuits, pistachios, and kataifi pastry, it’s a decadent treat perfect for special occasions or impressing guests.

A round cheesecake with three clear layers sits on a white plate over a white marbled texture. The bottom layer is a light brown crumb crust, the middle layer is thick and creamy beige, and the top layer is a smooth, dark chocolate glaze that glistens slightly. The chocolate layer has a ring of thin toasted coconut strands and chopped green pistachios spread evenly along the edge. Two slices are cut out, with one slice placed on a white plate in the background next to a gold fork. A woman's hand is about to pick up one of the slices. Small golden star-shaped decorations and cookie crumbs are scattered lightly around, enhancing the cozy feel. Photo taken with an iphone --ar 4:5 --v 7

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: Heat the oven to 200°C (180°C fan or gas mark 6). Butter a 23cm springform tin and line the sides with baking parchment. Blitz the digestive biscuits and pistachios in a food processor until they become fine crumbs. Transfer to a bowl, add the toasted kataifi pastry and melted butter, then mix well.
  2. Step 2: Press the crumb mixture evenly into the base of the prepared tin. Bake for 10 minutes, then remove and let it cool while you prepare the filling.
  3. Step 3: 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, similar in consistency to double cream.
  4. Step 4: Place the cheesecake base on a baking tray to catch any drips. Pour the cheesecake filling over the base evenly.
  5. Step 5: Reduce the oven temperature to 160°C (140°C fan or gas mark 3). Bake the cheesecake on the middle shelf for 45 minutes.
  6. Step 6: After baking, turn off the oven and leave the cheesecake inside with the door closed for 1 hour without opening it. Then, open the oven door slightly (use a wooden spoon to keep it ajar) and leave for another hour.
  7. Step 7: Remove the cheesecake from the oven and let it cool at room temperature for a third hour. Once cooled, cover and chill it overnight in the refrigerator.
  8. Step 8: To make the chocolate ganache topping, gently heat the double cream until steaming. Pour the hot cream over the finely chopped dark chocolate in a heatproof bowl and let it sit for a few minutes. Stir until smooth.
  9. Step 9: Pour the ganache over the chilled cheesecake and quickly spread it to the edges before it sets. Sprinkle extra shelled pistachios and toasted kataifi pastry around the edges as decoration.
  10. Step 10: Chill the cheesecake for at least 30 minutes before carefully removing it from the tin and peeling off the parchment. Serve chilled.

Tips & Variations

  • Use a food processor to finely crush the biscuits and pistachios for a smoother base texture.
  • If kataifi pastry is hard to find, you can substitute it with crushed cornflakes or phyllo pastry for added crunch.
  • For extra flavor, toast the pistachios lightly before using them in the crust and decoration.
  • Ensure the cheesecake cools slowly in the oven to prevent cracks on the surface.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to five days. When ready to serve, bring it to room temperature for about 15-20 minutes to enhance the creaminess. Avoid freezing, as the texture may change after thawing.

How to Serve

A rich cheesecake with three visible layers sits on a white plate against a white marbled texture. The bottom layer is a crumbly, golden-brown crust, the middle layer is thick and smooth with a pale cream color, and the top layer is a shiny, dark chocolate glaze that covers the whole surface. The edge of the chocolate glaze is decorated with a ring of chopped green pistachios and light, thin toasted coconut strands. Two slices have been cut and are slightly pulled out from the main cake. One of these slices is placed on a separate white plate nearby, with a gold fork resting next to it. Small golden star decorations are scattered around on the white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from being made a day in advance to allow the flavors to fully develop and the texture to set perfectly.

What can I use instead of pistachio crème?

If you don’t have pistachio crème, you can substitute with pistachio butter or a smooth nut paste. Alternatively, adding finely ground pistachios directly to the filling can also enhance the pistachio flavor.

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Dubai Chocolate Pistachio Cheesecake Recipe

★★★★★

4.5 from 133 reviews
  • Author: Luna
  • Total Time: 12 hrs 25 mins
  • Yield: 12 servings 1x
Print Recipe

Description

This luxurious Dubai chocolate cheesecake features a crunchy pistachio and kataifi pastry base with a creamy pistachio-infused cheesecake filling. Topped with a smooth dark chocolate ganache and decorated with toasted pistachios and kataifi pastry, this elegant dessert combines rich flavors and textures that make it perfect for special occasions or indulgent treats.

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

  1. Prepare the base: Preheat your oven to 200C (180C fan/gas 6). Butter a 23cm springform tin and line the sides with baking parchment. In a food processor, blitz the digestive biscuits and shelled pistachios into fine crumbs. Transfer the crumbs to a bowl, add the toasted kataifi pastry and melted butter, and mix well. Press this mixture firmly into the base of the prepared tin. Bake for 10 minutes, then set aside to cool.
  2. Make the filling: Clean the food processor bowl, then add the full-fat soft cheese, pistachio crème or butter, caster sugar, vanilla extract, plain flour, eggs, and soured cream. Blitz until smooth and creamy, with a consistency similar to double cream.
  3. Bake the cheesecake: Place the cheesecake base on a baking tray to catch any drips. Pour the filling over the cooled base carefully. Reduce oven temperature to 160C (140C fan/gas 3) and bake the cheesecake on the middle shelf for 45 minutes. After baking, switch off the oven and leave the cheesecake inside with the door closed for 1 hour without opening to prevent cracking. Then, open the oven door slightly (use a wooden spoon to prop it open) and leave it like this for another hour. Finally, cool the cheesecake at room temperature for an additional hour before covering and chilling overnight.
  4. Prepare the topping: Warm the double cream in a microwave or small pan over low heat until just steaming. Place the chopped dark chocolate in a heatproof bowl and pour the hot cream over it. Let it stand for a few minutes, then stir gently until a smooth ganache forms.
  5. Finish and serve: Pour the ganache evenly over the chilled cheesecake and quickly spread it to the edges before it begins to set. Decorate the edges with extra shelled pistachios and toasted kataifi pastry. Chill the cheesecake for at least 30 minutes to set the topping. When ready to serve, carefully remove the cheesecake from the tin and peel off the parchment. Keep chilled and consume within five days.

Notes

  • If you don’t have kataifi pastry, you can substitute with finely shredded phyllo dough toasted until crisp.
  • To prevent cracks on the cheesecake surface, avoid opening the oven door during the initial cooling hour inside the oven.
  • Use full-fat soft cheese for the creamiest texture; lighter varieties may alter the richness.
  • Allow the cheesecake to chill overnight for the best flavor and texture.
  • Store the cheesecake covered in the refrigerator for up to five days.
  • Prep Time: 30 mins
  • Cook Time: 55 mins
  • Category: Baking
  • Method: Baking
  • Cuisine: Middle Eastern

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

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