Dubai Chocolate Cheesecake (Print Version)

# Ingredients:

→ Chocolate Cookie Crust

01 - 230g chocolate bear grahams (2½ cups), finely crushed
02 - 98g unsalted butter (7 tbsp), melted

→ Pistachio Kataifi Filling

03 - 150g shredded kataifi dough, chopped
04 - 85g unsalted butter (6 tbsp)
05 - 300g pistachio paste (¾ cup)
06 - 30g tahini (2 tbsp)

→ Pistachio Cheesecake Batter

07 - 680g cream cheese (3 packages of 8 oz), softened
08 - 200g granulated sugar (1 cup)
09 - ⅓ cup sour cream, room temperature
10 - ½ cup pistachio paste
11 - 2 tbsp tahini
12 - 3 large eggs, room temperature
13 - ¼ tsp almond extract
14 - 2 tsp vanilla extract
15 - ½ tsp salt

→ Chocolate Ganache

16 - 212g semi-sweet chocolate or chocolate chips (1¼ cup), chopped
17 - 180ml heavy cream (¾ cup)

→ Garnish

18 - Chopped pistachio nuts

# Instructions:

01 - Pre-heat the oven to 165°C (325°F). Process the graham crackers in a food processor until fine crumbs form. Mix with melted butter until combined. Press the mixture firmly onto the bottom of an 8" or 9" cheesecake pan (use a deep 8" springform if available). Bake for 10 minutes, then remove and cool completely.
02 - Melt butter in a large frying pan over medium heat. Add kataifi and stir to coat with butter. Cook for 8-10 minutes, stirring continuously until evenly golden brown. Transfer to a bowl. Add pistachio paste and tahini, then mix thoroughly. Set aside (can be prepared ahead and refrigerated, just bring to room temperature before using).
03 - Beat cream cheese at medium speed for 3 minutes until creamy. Add sugar and beat for another minute. Incorporate pistachio paste, sour cream, and tahini, beating for 2 minutes more while scraping the bowl periodically to prevent lumps. Add eggs one at a time, mixing just until incorporated. Gently fold in almond extract, vanilla extract, and salt, taking care not to overmix.
04 - Grease the exposed sides of the cheesecake pan. Spread half of the kataifi filling over the cooled crust, pressing down firmly. Pour cheesecake batter over the kataifi layer and smooth the surface. Tap the pan gently against the counter to release air bubbles. Wrap the pan bottom with multiple layers of foil. Place in a larger roasting pan and create a water bath by adding hot water to the roasting pan. Bake at 165°C (325°F) for 60-70 minutes, until edges are set but center still has a slight jiggle. Turn off the oven and leave the cheesecake inside for 1 hour. Refrigerate for at least 6 hours.
05 - Heat heavy cream to 82°C (180°F). Place chopped chocolate in a bowl and pour hot cream over it. Let stand for 1 minute, then whisk until completely smooth. Allow to cool and thicken at room temperature or refrigerate, stirring every 5-10 minutes to monitor consistency.
06 - Spread a thin layer of ganache on top of the chilled cheesecake. Add the remaining kataifi filling and press down firmly. Cover with remaining ganache, spreading evenly. Sprinkle with chopped pistachios and allow ganache to set for about 20 minutes before serving.

# Notes:

01 - Kataifi is a shredded phyllo dough that adds a unique texture to this cheesecake. Look for it in Middle Eastern grocery stores.
02 - For the crust, chocolate digestive biscuits can be substituted if chocolate bear grahams are unavailable.
03 - The water bath is essential to prevent cracks in the cheesecake.

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