Description
These Dubai Chocolate Cheesecake Bars feature a crunchy kataifi pistachio cream crust topped with a creamy, smooth cheesecake filling and finished with a silky chocolate ganache. The combination of sweet, salty, and nutty flavors along with the contrasting textures makes this dessert irresistibly decadent and perfect for any special occasion.
Ingredients
Scale
Crust
- 300 grams shredded kataifi dough (cut into small pieces)
- 5 tbsp unsalted butter
- 200 grams pistachio cream
- 3 tbsp tahini
Cheesecake Filling
- 16 oz. 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 Ganache Topping
- 100 grams semi-sweet chocolate (chocolate chips or chopped bars)
- 100 grams heavy cream
Instructions
- Prepare the crust: In a mixing bowl, combine the shredded kataifi dough with melted unsalted butter, pistachio cream, and tahini. Mix well until the ingredients are fully incorporated, creating a sticky, crumbly mixture.
- Form the crust base: Press the kataifi pistachio mixture evenly into the bottom of a lined or greased baking pan to form a compact crust layer. Set aside while preparing the filling.
- Make the cheesecake filling: In a large bowl, beat the cream cheese until smooth and creamy. Gradually add the granulated sugar, sour cream, vanilla extract, and salt, mixing thoroughly after each addition to ensure a silky texture.
- Add eggs: One at a time, incorporate the large eggs into the cream cheese mixture, beating gently until fully combined. Avoid overmixing to prevent air bubbles.
- Assemble and bake: Pour the cheesecake filling over the prepared kataifi crust, smoothing the top evenly. Bake in a preheated oven at 325°F (163°C) for about 40 minutes, until the cheesecake is set around the edges but slightly jiggly in the center.
- Cool the cheesecake: Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set.
- Prepare chocolate ganache: Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer. Pour the hot cream over the semi-sweet chocolate in a heatproof bowl. Let it sit for 2 minutes, then stir gently until smooth and glossy.
- Top with ganache and pistachio kataifi: Pour the chocolate ganache over the chilled cheesecake evenly. Optionally, sprinkle some leftover kataifi dough mixed with pistachio cream on top for added crunch and decoration.
- Final chill and serve: Return the cheesecake to the refrigerator for 30 minutes to let the ganache set. Cut into bars and serve chilled for the best texture and flavor experience.
Notes
- For best results, ensure all dairy ingredients (cream cheese, sour cream, and eggs) are at room temperature to avoid lumps in the batter.
- You can substitute pistachio cream with a mix of ground pistachios and honey if you prefer a less sweet crust.
- Allow the cheesecake to chill sufficiently before topping with ganache to prevent it from melting or sliding off.
- Kataifi dough can be found in Middle Eastern or Mediterranean specialty stores; if unavailable, shredded phyllo dough might be used as a substitute, though texture will vary.
Nutrition
- Serving Size: 1 bar
- Calories: 384 kcal
- Sugar: 20 g
- Sodium: 238 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 78 mg
