Dubai chocolate Cheesecake

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This dessert is the ultimate passport to chocolate heaven- no visa required! A velvety decadent and creamy chocolate mixture nests in a crunchy nutty crust and is crowned by a luscious ganache that will tantalize your palate; every bite is an unforgettable experience.

So go ahead, take your fork and dig in without counting the calories especially if you have been fasting for Lent and need a glamorous treat to satisfy your cravings!

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Dubai chocolate Cheesecake

Yield: 8

Author: Fida Milki

Ingredients

For the Kataifi crust

• 1 1/2 shredded phyllo dough (Kataifi)
• 1/4 cup butter melted
• 1 cup shelled pistachios
• 3/4 cup milk
• 1 tbsp powdered sugar
• 2 tbsp butter
• 1 cup white chocolate chips

For the chocolate cheesecake

• 8 oz bittersweet chocolate
• 24 oz cream cheese at room temperature
• 1 cup sour cream at room temperature
• 1 1/4 cups sugar
• 1/4 cup cocoa powder
• 4 eggs at room temperature
• 1 tbsp vanilla extract

For the ganache

• 6 oz bittersweet chocolate chips
• 3/4 cup heavy cream

Instructions

Get started

1. Preheat the oven to 325 degrees F (162 C).
2. Line a 9- inch springform pan with parchment paper.

Prepare the crust

1. Heat the butter in a saucepan and add the kataifi. Cook stirring frequently until golden.
2. Place the pistachios in a food processor and add 1/4 cup of the milk and the powdered sugar. Blitz scraping off the edges with a spatula until you get a smooth paste.
3. Place the remaining milk in a saucepan and add the butter and chocolate chips. Stir on low heat until the butter and chocolate are melted.
4. Add the mixture to the pistachio paste and blend until smooth.
5. Mix the pistachio cream with the golden Kataifi then press the mixture into an even layer along the bottom of the pan with your fingers.

Make the filling

1. Melt the chocolate in a microwave-safe bowl stirring every 30 seconds with a spatula.
2. In the bowl of an electric mixer, combine the cream cheese with the sour cream and sugar. Beat on medium- low speed until smooth.
3. Mix in the cocoa powder and add the eggs one at a time then the vanilla.
4. Beat for 45 seconds until the batter is smooth scrapping down the sides and bottom of the bowl as needed.
5. With the mixer running on low speed, slowly pour in the melted chocolate and mix until fully incorporated.

Bring it all together

1. Pour the batter in the prepared pan over the crust and smooth it out evenly with a spatula.
2. Place the cheesecake pan inside a bigger pan filled with 2 cups of water.
3. Bake the cheesecake in the heated oven for 50 minutes.
4. Turn the oven off and open the oven door a crack.
5. Leave the cheesecake in the turned-off oven for 1 hour (this will help prevent cracks in the cheesecake).
6. Remove the pan from the oven and transfer to the fridge to cool for 4 hours up to overnight.

Make the ganache

1. Combine the chocolate and cream in a saucepan and cook stirring until the chocolate is melted and you get a smooth ganache.
2. Pour the ganache over the cheesecake while still in the pan and return the pan to the fridge for 1 hour.

Serve & enjoy

1. Remove the cheesecake from the fridge and unmold.
2. Transfer to a serving platter, decorate with pistachio or more Kataifi/ pistachio mixture.
3. Slice, serve and enjoy!