Dubai chocolate cheesecake | CookSight | Cake Recipes

Dubai Chocolate Cheesecake Recipe 🍫💚 Make the ultimate Dubai Chocolate Cheesecake with a chocolate biscuit crust, crispy pistachio kataifi, creamy vanilla cheesecake, silky milk chocolate ganache and a beautiful pistachio web decoration. Chapters 00:00 Dubai Chocolate Cheesecake 00:22 Making the Chocolate Biscuit Base 01:30 Preparing the Crispy Pistachio Kataifi Layer 02:37 Making the Silky Vanilla Cheesecake Filling & Baking the Cheesecake 04:24 Making Chocolate Ganache 05:07 Pistachio Decoration, Cake Cutting & Final Reveal Yield: 12–14 slices Pan: 23 cm / 9-inch springform pan Prep: 50 minutes Bake: 65–75 minutes Chill: 6–8 hours or overnight Ingredients Chocolate Base 220 g chocolate biscuits 75 g melted unsalted butter 1 tbsp cocoa powder Pinch of salt Pistachio Kataifi Layer 250 g kataifi pastry, chopped 60 g unsalted butter 280 g pistachio cream 2 tbsp tahini 1 tbsp icing sugar, optional Pinch of salt Cheesecake Filling 750 g full-fat cream cheese 180 g caster sugar 200 g sour cream 150 ml heavy cream 3 large eggs 1 egg yolk 2 tsp vanilla extract 20 g cornstarch 1 tsp lemon zest, optional Pinch of salt Chocolate Ganache 200 g milk chocolate 120 ml heavy cream 10 g unsalted butter Decoration 80 g pistachio cream 25–35 g melted white chocolate 1–2 tsp neutral oil, if needed 100–120 g roasted pistachios, chopped Method 1. Chocolate Base Preheat the oven to 160°C conventional or 145°C fan. Grease and line a 9-inch springform pan. Process the chocolate biscuits into fine crumbs. Mix with cocoa powder, salt and melted butter. Press firmly into the bottom of the pan to create a thin, even crust. Bake for 8–10 minutes and cool completely. 2. Pistachio Kataifi Layer Separate and chop the kataifi into shorter strands. Melt the butter in a frying pan over medium heat. Add the kataifi and toast for 10–15 minutes, stirring continuously until golden and crispy. Mix the pistachio cream, tahini and salt in a bowl. Add optional icing sugar if needed. Fold in the toasted kataifi until evenly coated. Spread over the cooled chocolate crust and press gently into an even layer. Refrigerate while preparing the cheesecake filling. 3. Vanilla Cheesecake Filling Beat the room-temperature cream cheese on low speed until smooth. Add the caster sugar and mix gently. Add sour cream, heavy cream, vanilla, cornstarch, salt and optional lemon zest. Mix on low speed until smooth. Add the eggs one at a time, mixing briefly after each addition. Add the egg yolk and mix only until combined. Do not overmix the batter. Pour the filling over the pistachio kataifi layer. Smooth the surface and gently tap the pan to release large air bubbles. 4. Bake the Cheesecake Wrap the springform pan with two layers of aluminium foil. Place it inside a larger roasting tray and carefully pour hot water around the cheesecake pan until it reaches approximately halfway up the sides. Bake for 65–75 minutes. The edges should be set while the centre still has a gentle wobble. Turn off the oven, slightly open the door and leave the cheesecake inside for 45–60 minutes. Cool completely, then refrigerate for at least 6–8 hours or overnight. 5. Chocolate Ganache Place the chopped milk chocolate in a heatproof bowl. Heat the cream until steaming but not boiling. Pour it over the chocolate and leave for 2 minutes. Stir slowly until smooth. Add the butter and mix until glossy. Cool slightly, then pour the ganache over the chilled cheesecake. Spread evenly and refrigerate for 15–20 minutes. 6. Pistachio Decoration Mix the pistachio cream with melted white chocolate. Add a tiny amount of neutral oil only if needed for piping. Transfer to a piping bag and pipe thin parallel lines across the chocolate ganache. Drag a toothpick through the lines in alternating directions to create the feathered web pattern. Decorate the outer edge with chopped roasted pistachios. Chill for at least 1 hour before slicing. For clean slices, dip a sharp knife into hot water, wipe it dry and cut straight down. Clean the knife between every slice. Storage Keep refrigerated in a covered container for up to 4 days. For the crispiest kataifi texture, enjoy within the first 1–2 days.