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Dubai Chocolate Cheesecake

by Jon Camilleri Jon Camilleri

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Prep 45-65min
Cook 17-23min
Dubai chocolate style cheesecake with a crispy pistachio kataifi base, creamy vanilla filling and finished off with chocolate ganache.

This Recipe Contains

Base:
300g Zimi Kataifi Fillo Pastry
1tbsp Unsalted Butter
2tbsp Gusto Etna Pistachio Cream
Vanilla Filling:
300g Cream Cheese (softened)
250g Whipping Cream (cold from the fridge)
1tsp Vanilla Essence
50g Powdered Sugar
Chocolate Ganache:
150g Dark Chocolate
180ml Fresh Cream
Toppings:
1tbsp Gusto Etna Finely Chopped Pistachio
6-8 Pistachio Filling Cannoli (optional)

Instructions

1

Prepare the Kataifi Base

Start with the base. Chop the katifi and fry it with the butter over medium heat. Stir frequently to avoid burning. It should become nicely brown and crispy.

2

Cool and Transfer to Tin

Transfer it to a bowl and let it cool off completely.

3

Chill the Base

Mix it with the pistachio cream. And transfer it to a cake spring tin lined with baking paper at the bottom. You can line the sides, too, for a smoother finish. Press the kataifi mix well, covering all the bottom and place it in the fridge for at least 15 minutes.

4

Make the Vanilla Filling

In the meantime, place the cream cheese in a bowl, followed by the whipping cream, vanilla, and the powdered sugar. Gif them a light mix to break down the cheese, then using a hand mixer or a hand whisk, mix everything well until the cream solidifies and you get a firm creamy texture.

5

Add Filling to Base

Add it to the pistachio base and smooth the surface with a spatula.

6

Chill the Cheesecake

Cover with cling film and place it in the fridge for 30 minutes.

7

Prepare the Ganache

Prepare the ganache by heating up the cream and chopping the chocolate. Place the chocolate in a small bowl. When the cream comes to a gentle boil, pour it over the chocolate and let it sit for 4 minutes. Do not touch it.

8

Combine Chocolate and Cream

After about 4 minutes, mix everything well until you get a silky ganache.

9

Cool the Ganache

Let it cool down completely on the kitchen top.

10

Pour Ganache Over Cheesecake

When it’s cold enough, give it another whisk and gently pour over the cream cheese.

11

Prepare the Ganache

Prepare the ganache by heating up the cream and chopping the chocolate.

12

Decorate the Top

I had some pistachio cannoli at home, so I decorated the top with them, but you can simply drizzle some chopped pistachio using a sieve.

13

Final Chill and Serve

Cover the cheesecake and allow it to set in the fridge for at least 4 hours. Drizzle more chopped pistachios just before serving.

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