Luscious Dubai Chocolate Cheesecake

This Middle Eastern Chocolate Cheesecake brings a fancy twist to your dessert spread by blending Arabic flavors with traditional cheesecake richness. The mix of crunchy chocolate base, crispy kataifi layer, smooth pistachio filling, and silky chocolate topping creates a stunning treat that's totally worth the effort.

I stumbled upon this treat while learning about Middle Eastern sweets and now it's the star of my family get-togethers. Seeing everyone's reaction when they bite into those different textures makes all the prep time so worthwhile.

Ingredients

• Chocolate cookie crust: Uses chocolate bear graham crackers to set up a tasty base for all the fancy flavors on top
• Shredded kataifi dough: Adds that awesome crunch you'll find in lots of Middle Eastern treats
• Pistachio paste: Gives that nutty taste that works so well with the chocolate parts
• Cream cheese: Makes everything creamy and balances out the stronger tastes
• Tahini: Brings a touch of depth that makes this much better than regular cheesecake
• High quality semi-sweet chocolate: Creates a topping that sets just right without being too sweet

Step-by-Step Instructions

Prepare the Chocolate Crust:

Crush graham crackers into tiny bits and mix with melted butter. Push this mix down firmly into your springform pan to make a solid bottom. Bake it at 325°F for just 10 minutes until it sets but doesn't burn. Let it cool all the way before moving on.

Toast the Kataifi Filling:

Put butter in a big pan over medium heat and add the chopped kataifi strands. Keep stirring while they cook so they brown evenly. Watch them closely for about 8-10 minutes until they turn golden all over. Mix them with pistachio paste and tahini until everything's well combined.

Create the Pistachio Cheesecake Batter:

Beat the cream cheese until it's totally smooth with no lumps at all. Add sugar and keep beating until well mixed. Stir in pistachio paste, sour cream and tahini until you get a pretty light green color. Add eggs one at a time, mixing just enough. Gently fold in extracts and salt without overmixing.

Assemble and Bake:

Press half the kataifi mix firmly onto the cooled crust, making it level. Pour the cheesecake mix over this and smooth the top. Wrap the springform pan really well in foil and place it in a bigger pan with hot water. Bake for 60-70 minutes until the edges set but the middle still jiggles slightly.

Create the Chocolate Ganache:

Warm heavy cream to about 180°F so it'll melt the chocolate perfectly. Pour it over chopped chocolate and let it sit for a minute. Then whisk from the middle outward until it's completely smooth and shiny. Let it cool until it's thick enough to spread.

Complete the Masterpiece:

Spread a thin ganache layer over the cold cheesecake. Top with the rest of the kataifi mix, pressing lightly so it sticks. Cover with the rest of the ganache and sprinkle chopped pistachios on top for color and crunch.

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I found that getting the kataifi really golden makes it extra crunchy against the smooth cheesecake. My family now asks for this dessert at every birthday and holiday, saying it's better than anything they've had at fancy restaurants.

Make Ahead Magic

This cheesecake actually tastes better after a day or two as everything blends together. You can make it up to two days before you need it, which is great when you're hosting a party. The crust stays nice and crisp while the filling gets even tastier. Just put the final chocolate layer and toppings on the day you'll serve it.

Troubleshooting Kataifi

You might have trouble finding kataifi pastry in regular stores, but check Middle Eastern markets or online shops. If you can't get it anywhere, you can try crushed phyllo sheets with butter baked until crispy instead. It won't be exactly the same, but you'll still get that nice crunch next to the creamy cheesecake.

Cultural Inspiration

This dessert shows how foods from different places can come together beautifully. It mixes Middle Eastern ingredients like kataifi and pistachios with a Western favorite - cheesecake. Dubai is known for bringing together foods from all over, so this cake perfectly captures that mix of flavors and textures. It's got all the luxury and yumminess you'd expect from fancy Dubai cooking.

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Serving Suggestions

Take the cheesecake out of the fridge about 20 minutes before serving so the flavors wake up and it gets a bit softer. Serve it with strong Arabic coffee or mint tea for the full experience. If you want to go all out, add a small scoop of vanilla ice cream on the side which tastes amazing as it melts into all those different textures.

Common Recipe Questions

→ What's the best way to keep this sweet treat fresh?

Keep your cake in the fridge in a covered container for up to five days or stick it in the freezer for up to a month.

→ What makes kataifi pastry special in this recipe?

Kataifi is shredded thin dough often found in Middle Eastern sweets. It turns crispy and golden when baked, adding a nice crunch to your cake.

→ What can I use if I can't find pistachio paste?

If pistachio paste isn't available, you can make your own or try almond butter instead for a different but still yummy flavor.

→ How do I stop my cake from getting cracks?

Put your cake pan in a bigger pan with hot water while baking for even heat, and don't mix your batter too much.

→ Can I make parts of this ahead of time?

Definitely. You can make the bottom layer, the kataifi part, and the chocolate topping early. Just store them right and put everything together when you're ready to bake.