Description
Dubai Chocolate Cheesecake Bars feature a unique crispy kataifi dough crust combined with a creamy pistachio-infused cheesecake filling, topped with a rich chocolate ganache. This decadent dessert blends Middle Eastern flavors like tahini and pistachio cream with classic cheesecake for a delightful treat that is both crispy and creamy.
Ingredients
Crust and Filling
- 300 grams shredded kataifi dough (cut into small pieces)
- 5 tbsp unsalted butter
- 200 grams pistachio cream
- 3 tbsp tahini
Cheesecake
- 16 oz. (about 450 grams) cream cheese, room temperature
- ¾ cup granulated sugar
- ¼ cup sour cream, room temperature
- 1 tsp vanilla extract
- ¼ tsp salt
- 3 large eggs, room temperature
Chocolate Topping
- 100 grams semi-sweet chocolate (chips or chopped bars)
- 100 grams heavy cream
Instructions
- Prepare the Crust: Line an 8x8 inch baking pan with parchment paper, ensuring the paper overhangs for easy removal later. Set aside.
- Cook Kataifi Dough: Preheat a large skillet over medium heat and melt 5 tbsp unsalted butter. Add the shredded kataifi dough, stirring constantly to coat all pieces evenly in butter. Continue stirring for about 10-15 minutes until the kataifi is crispy and golden brown, careful not to burn it.
- Mix Crust Ingredients: Transfer the crispy kataifi to a bowl, add pistachio cream and tahini, and stir well to combine.
- Form the Crust Base: Pour about two-thirds of the kataifi mixture into the prepared pan and press firmly to create an even, flat crust layer. Reserve the remaining third of the mixture for topping and set aside until the cheesecake has chilled.
- Preheat Oven: Preheat your oven to 325°F (163°C).
- Make Cheesecake Batter: In a large mixing bowl, beat the room temperature cream cheese and granulated sugar on medium speed for about 3 minutes until smooth and creamy. Scrape down the sides and add salt and vanilla extract, mixing for another 30 seconds.
- Add Eggs: Add eggs one at a time and mix just until combined. Avoid overmixing to prevent cracking.
- Bake Cheesecake: Pour the cheesecake batter over the crust in the pan. Bake for 35 to 40 minutes until the sides are puffed, cracks form on top, and there’s a slight jiggle in the center.
- Cool and Chill: Remove the cheesecake from the oven and allow it to come to room temperature. Then refrigerate for at least 6 hours or overnight to set completely.
- Prepare Chocolate Ganache: Place the semi-sweet chocolate in a heatproof bowl. Heat heavy cream until it reaches a simmer (do not boil), then pour over the chocolate. Let sit for a few minutes, then stir until smooth and glossy. Let the ganache cool and thicken for about 5-10 minutes before pouring onto the cheesecake.
- Assemble Topping: Once the cheesecake has chilled, spread the reserved kataifi and pistachio mixture evenly on top of the cheesecake. Pour the thickened chocolate ganache over this layer and smooth it out evenly.
- Slice and Serve: For clean slices, warm a knife under hot water, wipe it dry, and slice through the cheesecake, wiping the knife between cuts.
Notes
- Ensure all dairy ingredients (cream cheese, sour cream, eggs) are at room temperature to avoid lumps in the cheesecake batter.
- Do not leave the kataifi dough unattended while cooking to prevent burning; constant stirring is required.
- If your cheesecake cracks during baking, do not worry—this will be covered by the topping and ganache.
- Allow the chocolate ganache to thicken sufficiently to prevent it from running off the sides when poured.
- Warm your knife before slicing to achieve smooth, clean cuts.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
