Dubai Chocolate Cheesecake

60 mins
Serves 1
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Directions

  1. 1Cut the kataifi into small pieces.
  2. 2Cut the kataifi into small pieces.
  3. 3Cut the kataifi into small pieces.
  4. 4In a medium pan over low heat, toast the kataifi with 1 tbsp of butter until light golden brown.
  5. 5In a medium pan over low heat, toast the kataifi with 1 tbsp of butter until light golden brown.
  6. 6In a medium pan over low heat, toast the kataifi with 1 tbsp of butter until light golden brown.
  7. 7Add remaining butter and continue toasting until crisp and golden brown. Remove from heat and let cool.
  8. 8Add remaining butter and continue toasting until crisp and golden brown. Remove from heat and let cool.
  9. 9Add remaining butter and continue toasting until crisp and golden brown. Remove from heat and let cool.
  10. 10In a medium bowl, mix the toasted kataifi, sugar, pistachios, and melted butter.
  11. 11In a medium bowl, mix the toasted kataifi, sugar, pistachios, and melted butter.
  12. 12In a medium bowl, mix the toasted kataifi, sugar, pistachios, and melted butter.
  13. 13Press the mixture into the bottom of a springform pan to create the crust.
  14. 14Press the mixture into the bottom of a springform pan to create the crust.
  15. 15Press the mixture into the bottom of a springform pan to create the crust.
  16. 16In a bowl, beat cream cheese, sour cream, heavy cream, sugar, flour, cornstarch, and vanilla until smooth.
  17. 17In a bowl, beat cream cheese, sour cream, heavy cream, sugar, flour, cornstarch, and vanilla until smooth.
  18. 18In a bowl, beat cream cheese, sour cream, heavy cream, sugar, flour, cornstarch, and vanilla until smooth.
  19. 19Add eggs one at a time, mixing well after each addition.
  20. 20Add eggs one at a time, mixing well after each addition.
  21. 21Add eggs one at a time, mixing well after each addition.
  22. 22Pour the cheesecake batter over the crust.
  23. 23Pour the cheesecake batter over the crust.
  24. 24Pour the cheesecake batter over the crust.
  25. 25Bake according to your oven instructions. (This step is not shown in video)
  26. 26Bake according to your oven instructions. (This step is not shown in video)
  27. 27Bake according to your oven instructions. (This step is not shown in video)
  28. 28Melt the chocolate.
  29. 29Melt the chocolate.
  30. 30Melt the chocolate.
  31. 31In a bowl, combine the melted chocolate with the kataifi and pistachio cream.
  32. 32In a bowl, combine the melted chocolate with the kataifi and pistachio cream.
  33. 33In a bowl, combine the melted chocolate with the kataifi and pistachio cream.
  34. 34Once the cheesecake is baked and cooled, spread the pistachio mixture over the top.
  35. 35Once the cheesecake is baked and cooled, spread the pistachio mixture over the top.
  36. 36Once the cheesecake is baked and cooled, spread the pistachio mixture over the top.
  37. 37Spread melted chocolate over the pistachio layer.
  38. 38Spread melted chocolate over the pistachio layer.
  39. 39Spread melted chocolate over the pistachio layer.
  40. 40Garnish with crushed pistachios.
  41. 41Garnish with crushed pistachios.
  42. 42Garnish with crushed pistachios.

Ingredients

  • 2 cups kataifi
  • 2 cups kataifi
  • 2 cups kataifi
  • 5 tbsp butter
  • 5 tbsp butter
  • 5 tbsp butter
  • 0.33 cup granulated sugar
  • 0.33 cup granulated sugar
  • 0.33 cup granulated sugar
  • 0.5 cup crushed raw Turkish pistachios
  • 0.5 cup crushed raw Turkish pistachios
  • 0.5 cup crushed raw Turkish pistachios
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 3 packages (8 oz) cream cheese
  • 3 packages (8 oz) cream cheese
  • 3 packages (8 oz) cream cheese
  • 0.33 cup sour cream
  • 0.33 cup sour cream
  • 0.33 cup sour cream
  • 0.75 cup heavy cream
  • 0.75 cup heavy cream
  • 0.75 cup heavy cream
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 2 tbsp all-purpose flour
  • 2 tbsp all-purpose flour
  • 0.5 tbsp corn starch
  • 0.5 tbsp corn starch
  • 0.5 tbsp corn starch
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 3 large eggs
  • 3 large eggs
  • 3 large eggs
  • 1.5 cups kataifi
  • 1.5 cups kataifi
  • 1.5 cups kataifi
  • 1 tbsp peanut oil
  • 1 tbsp peanut oil
  • 1 tbsp peanut oil
  • 1 heaping cup pistachio cream
  • 1 heaping cup pistachio cream
  • 1 heaping cup pistachio cream
  • 0.25 cup crushed pistachios
  • 0.25 cup crushed pistachios
  • 0.25 cup crushed pistachios
  • 125 g high quality chocolate (66% cocoa)
  • 125 g high quality chocolate (66% cocoa)
  • 125 g high quality chocolate (66% cocoa)

Equipment

knifewooden spoonmedium panmedium bowlovenspringform panwhiskspatula