Decadent Dubai Chocolate Cheesecake

This creamy Dubai Chocolate Cheesecake combines the richness of chocolate with the nutty sweetness of pistachios for an unforgettable dessert experience. The distinctive layers of chocolate crust, kataifi pastry, pistachio cheesecake, and chocolate ganache create a showstopping treat that will impress at any gathering.

I first encountered this combination while visiting Dubai, and have spent years perfecting this recipe at home. The contrast between the crunchy kataifi and creamy cheesecake never fails to wow my dinner guests, especially those unfamiliar with Middle Eastern ingredients.

Ingredients

Chocolate Cookie Crust

• Chocolate bear grahams: 2½ cups or 230g - The chocolate cookies provide the perfect foundation with their deep cocoa flavor
• Unsalted butter: 7 tbsp or 98g melted - Butter binds the crust and adds richness; look for European style for best results

Pistachio Kataifi Filling

• Shredded kataifi dough: 150g chopped - This phyllo pastry creates amazing texture contrast; choose fresh dough when possible
• Unsalted butter: 6 tbsp or 85g - Helps toast the kataifi to golden perfection
• Pistachio paste: ¾ cup or 300g - Provides intense pistachio flavor; select paste with high nut content
• Tahini: 2 tbsp or 30g - Adds depth and complexity; opt for stone-ground varieties

Pistachio Cheesecake Batter

• Cream cheese: 680g softened - The foundation of any great cheesecake; use full fat for best texture
• Granulated sugar: 1 cup or 200g - Balances the tanginess of the cream cheese
• Sour cream: ⅓ cup room temperature - Creates silky texture and adds moisture
• Pistachio paste: ½ cup - Infuses the cheesecake with pistachio flavor
• Tahini: 2 tbsp - Enhances the nutty profile
• Large eggs: 3 room temperature - Structure the cheesecake during baking
• Almond extract: ¼ tsp - Complements the pistachio flavors
• Vanilla extract: 2 tsp - Adds aromatic depth
• Salt: ½ tsp - Enhances all flavors, especially the chocolate and pistachio

Chocolate Ganache

• Semisweet chocolate: 1¼ cup or 212g chopped - Creates a luxurious topping; select quality chocolate with 55–60% cocoa content
• Heavy cream: ¾ cup or 180ml - Forms the ganache base; look for cream with high fat content

Step-by-Step Instructions

Prepare the Chocolate Crust:

Process the chocolate graham crackers in a food processor until they become fine crumbs with no large pieces remaining. Slowly drizzle in the melted butter while pulsing until the mixture resembles wet sand. Press this mixture firmly into the bottom of your springform pan using the flat bottom of a measuring cup for an even layer. Bake at 325°F for exactly 10 minutes until slightly set but not browned. Allow to cool completely before proceeding.

Toast the Kataifi:

Melt butter in a large frying pan over medium heat until it begins to foam slightly. Add the chopped kataifi pastry and stir constantly to ensure even coating and browning. Watch carefully as it can quickly go from golden to burnt. The transformation takes 8-10 minutes and should result in crisp golden strands that smell nutty and toasted. Remove from heat immediately once golden.

Create the Pistachio Filling:

Combine the warm toasted kataifi with pistachio paste and tahini in a bowl. Mix thoroughly until the strands are completely coated with the pistachio mixture. The texture should be somewhat sticky but still maintain distinct strands. This unique filling provides the signature texture contrast that makes this cheesecake special.

Prepare the Cheesecake Batter:

Beat the softened cream cheese on medium speed for a full 3 minutes until absolutely smooth with no lumps. Add sugar and continue beating for another minute until the mixture looks silky. Incorporate the pistachio paste, sour cream and tahini, beating for 2 more minutes and scraping the bowl frequently. Add eggs one at a time, mixing just until incorporated. Finally, mix in the extracts and salt just until combined.

Assemble and Bake:

Press half the kataifi filling firmly onto the cooled crust creating an even layer. Pour the pistachio cheesecake batter over the kataifi layer, smoothing the top with an offset spatula. Tap the pan gently against the counter several times to release air bubbles. Wrap the springform pan thoroughly with heavy aluminum foil and place in a water bath. Bake at 325°F for 60–70 minutes until the edges are set but the center still jiggles slightly when shaken.

Cool Properly:

Turn off the oven but leave the cheesecake inside with the door closed for one full hour. This slow cooling prevents the top from cracking. After an hour, remove from oven and water bath, then refrigerate for at least 6 hours, or preferably overnight, to fully set.

Prepare the Ganache:

Heat heavy cream until just below simmering around a temperature of 180°F. Pour over chopped chocolate and let stand undisturbed for one minute. Gently whisk from the center outward until completely smooth and glossy. Allow to cool and thicken slightly before using.

Final Assembly:

Spread a thin layer of ganache over the chilled cheesecake. Top with remaining kataifi filling, pressing gently to adhere. Cover with remaining ganache, spreading to the edges. Sprinkle with chopped pistachios and allow to set for at least 20 minutes before serving.

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The pistachio paste is truly the heart of this recipe. I source mine from a small Middle Eastern market in my neighborhood, where the owner grinds it fresh weekly. The vibrant green color and intense aroma are incomparable to mass-produced versions. If you can find authentic pistachio paste, it's worth every penny for the depth of flavor it brings.

Make-Ahead Strategy

This elaborate dessert is perfect for preparing in stages. The chocolate cookie crust can be baked up to three days ahead and stored at room temperature, tightly wrapped. The kataifi filling will stay fresh in the refrigerator for up to two days if sealed properly. Even the completed cheesecake improves with time, developing deeper flavors after 24 hours in the refrigerator. This makes it ideal for entertaining when you want to impress but need to spread out the preparation time.

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Finding and Working with Kataifi

Kataifi is a Middle Eastern shredded phyllo dough that resembles fine vermicelli noodles. Look for it in the freezer section of Middle Eastern markets or specialty food stores. When working with kataifi, keep the unused portion covered with a damp towel as it dries out quickly. Chopping it before toasting helps create manageable pieces that integrate better with the pistachio paste. If kataifi is unavailable, finely chopped phyllo sheets can substitute, though the texture will be slightly different.

Serving Suggestions

This decadent cheesecake stands beautifully on its own, but can be elevated further with thoughtful accompaniments. A small scoop of pistachio ice cream or a drizzle of warm honey complements the flavors beautifully. For a traditional Middle Eastern touch, serve with Turkish coffee or mint tea. When plating, use a hot, clean knife for each slice, wiping between cuts for presentation-perfect portions. The contrast between the green pistachio filling and dark chocolate creates a stunning visual.

Cultural Context

This cheesecake represents the culinary fusion that Dubai is famous for, blending Western dessert techniques with Middle Eastern ingredients. Pistachios and kataifi are staples in many traditional Middle Eastern sweets like baklava and kunafa. By incorporating these elements into a classic American cheesecake and finishing with European-style ganache, this recipe symbolizes the global melting pot that is modern Dubai cuisine. The layered approach mirrors traditional Middle Eastern pastries while maintaining the creamy indulgence of Western desserts.

Frequently Asked Questions

→ What is kataifi dough and where can I find it?

Kataifi dough is a shredded phyllo pastry that resembles fine vermicelli noodles. It's commonly used in Middle Eastern and Mediterranean desserts. You can find it in specialty grocery stores, Middle Eastern markets, or in the international foods section of some larger supermarkets. If unavailable, you can substitute with crushed phyllo sheets or finely crushed nuts for texture.

→ Can I make this cheesecake without a water bath?

While you can make this cheesecake without a water bath, it's highly recommended to use one. The water bath provides gentle, even heat and moisture that prevents the cheesecake from cracking and helps it bake more uniformly. If you skip the water bath, consider reducing the oven temperature to 300°F and placing a pan of water on a rack below the cheesecake.

→ How far in advance can I make this cheesecake?

This Dubai Chocolate Cheesecake can be made up to 3 days in advance and stored in the refrigerator. In fact, the flavors develop and meld better with time. Just wait to add the final ganache layer and pistachio decoration until a few hours before serving for the best presentation.

→ What can I substitute for pistachio paste?

If you can't find pistachio paste, you can make your own by blending unsalted roasted pistachios with a little honey and neutral oil until smooth. Alternatively, you could substitute with almond butter or hazelnut spread, though the flavor profile will change. For a simpler version, use 1/4 cup finely ground pistachios mixed with 2-3 tablespoons honey.

→ How do I prevent my cheesecake from cracking?

To prevent cracks: use a water bath as directed, avoid overmixing the batter especially after adding eggs, ensure all ingredients are at room temperature before mixing, don't overbake (the center should still have a slight jiggle), and allow the cheesecake to cool gradually in the turned-off oven before refrigerating. The ganache topping will also hide minor imperfections.

→ Can I freeze this cheesecake?

Yes, you can freeze this cheesecake for up to 1 month. Freeze it without the ganache and kataifi topping. Wrap the cooled cheesecake tightly in plastic wrap and then in aluminum foil. Thaw overnight in the refrigerator before adding the toppings and serving.