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
- 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.
- 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.
- 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.
- 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.
- 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
