Inspired by the viral Dubai chocolate trend, this luxurious cheesecake combines rich chocolate, creamy pistachio filling, and crispy golden kataifi pastry in every bite. Topped with a glossy chocolate ganache and crunchy pistachios, it’s an elegant dessert that’s impossible to resist.

Ingredients

Chocolate Cookie Crust

• 2 cups chocolate cookie crumbs
• 6 tbsp melted butter

Pistachio Cheesecake Filling

• 500 g cream cheese, softened
• 1 cup pistachio cream
• ¾ cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup heavy cream

Kataifi Layer

• 2 cups kataifi pastry, chopped
• 2 tbsp butter, melted
• ½ cup pistachio cream

Chocolate Ganache

• 200 g dark chocolate
• ¾ cup heavy cream

Topping

• Chopped pistachios
• Crispy toasted kataifi
• Mini Dubai chocolate bars (optional)

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Instructions

1. Prepare the Crust

1. Preheat oven to 325°F (160°C).
2. Mix chocolate cookie crumbs with melted butter.
3. Press firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes and let cool.

2. Make the Kataifi Layer

1. Toss kataifi pastry with melted butter.
2. Toast in a skillet until golden and crispy.
3. Mix with pistachio cream and set aside.

3. Prepare the Cheesecake Filling

1. Beat cream cheese until smooth.
2. Add sugar and mix well.
3. Add pistachio cream and vanilla.
4. Beat in eggs one at a time.
5. Stir in heavy cream.

4. Assemble

1. Pour half the cheesecake batter over the crust.
2. Spread the kataifi-pistachio mixture evenly.
3. Pour the remaining cheesecake batter on top.
4. Smooth the surface.

5. Bake

1. Bake for 55–65 minutes until the edges are set.
2. Turn off the oven and leave the cheesecake inside for 1 hour.
3. Refrigerate for at least 6 hours or overnight.

6. Make the Ganache

1. Heat heavy cream until hot.
2. Pour over chopped chocolate.
3. Let sit for 2 minutes, then stir until smooth.
4. Pour over the chilled cheesecake.

7. Decorate

1. Sprinkle with chopped pistachios.
2. Add toasted kataifi on top.
3. Garnish with pieces of Dubai chocolate if desired.

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Prep Time

30 minutes

Cook Time

1 hour

Chill Time

6 hours

Total Time

7 hours 30 minutes

Servings

10–12