Description
Indulge in these decadent Dubai Chocolate Cheesecake Bars featuring a crunchy kataifi pistachio cream crust, a smooth and creamy cheesecake filling, and a luscious chocolate ganache topping. This layered dessert offers a perfect balance of sweet, salty, and nutty flavors with a unique Middle Eastern twist.
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
- 100 grams semi-sweet chocolate (chocolate chips or chopped bars)
- 100 grams heavy cream
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a large bowl, combine the shredded kataifi dough with melted unsalted butter until evenly coated. Mix in the pistachio cream and tahini until fully incorporated. Press this mixture firmly into the bottom of a greased baking pan to form an even crust layer.
- Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese until smooth and creamy using an electric mixer. Gradually blend in the granulated sugar, sour cream, vanilla extract, and salt. Add the eggs one at a time, mixing well after each addition to achieve a silky and consistent batter.
- Assemble and Bake: Pour the prepared cheesecake filling over the kataifi crust in the baking pan, smoothing the top with a spatula. Bake in the preheated oven for about 40 minutes or until the cheesecake is set but still slightly jiggly in the center. Once baked, remove from the oven and allow to cool completely at room temperature, then refrigerate for at least 6 hours or overnight to fully set.
- Prepare the Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Pour the hot cream over the semi-sweet chocolate in a heatproof bowl and let it sit for 2-3 minutes. Stir gently until the chocolate is fully melted and smooth. Let the ganache cool slightly to thicken.
- Finish the Bars: Once the cheesecake has chilled and set, pour the chocolate ganache evenly over the top. Optionally, sprinkle additional shredded kataifi dough or crushed pistachios on top for extra texture. Refrigerate again until the ganache is firm, about 1 hour. Cut into bars and serve chilled.
Notes
- Ensure cream cheese, eggs, and sour cream are at room temperature to avoid lumps in the cheesecake filling.
- Chilling the cheesecake overnight improves texture and makes slicing easier.
- Kataifi dough can be tricky to handle; keep it covered to prevent drying out.
- The pistachio cream adds a deliciously rich nutty flavor but can be substituted with a nut butter if unavailable.
- Use good quality semi-sweet chocolate for the ganache for best flavor and texture.
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
