Dubai Chocolate Cheesecake

A decadent dark chocolate cheesecake layered with crisp, buttery kataifi pastry and pistachio paste, finished with a glossy chocolate ganache and jewelled with roasted pistachios.

How long will it take?

1 ¾ hours plus chilling time

What’s the serving size?

Serves 12

What do I need?

For the crust

250 g plain chocolate-flavoured biscuits (like Choc Ripple), crushed
100 g unsalted butter, melted
1 tsp ground cardamom

For the kataifi–pistachio layer

150 g kataifi pastry, thawed if frozen
75 g unsalted butter, melted
2 tbsp caster sugar
¾ cup pistachio paste
½ cup pistachios, finely chopped

For the cheesecake filling

500 g cream cheese, softened
¾ cup caster sugar
1 cup sour cream
2 tbsp cocoa powder
1 tsp vanilla extract
Pinch of salt
3 eggs
200 g dark chocolate, melted and cooled slightly

For the topping

150 g dark chocolate, roughly chopped
100 mL thickened cream
¼ cup pistachios, roughly chopped

How do I make it?

Preheat oven to 160C. Grease and line a 23-centimetre springform pan.
Mix crushed biscuits with melted butter and cardamom. Press firmly into the base and up the sides of the pan to create a tall crust. Refrigerate while preparing filling.
Gently pull kataifi strands apart into a bowl. Mix with melted butter and sugar until coated.
Spread evenly on a baking tray and bake for 8–10 minutes until lightly golden and crisp. Cool completely.
Mix toasted kataifi with pistachio paste and chopped pistachios, pressing lightly to form a cohesive layer. Set aside.
Beat cream cheese and sugar until smooth. Add sour cream, cocoa, vanilla, and salt. Mix in eggs, one at a time. Fold in melted chocolate until smooth.
Pour the filling into the chilled crust.
Spoon the kataifi–pistachio mixture evenly across the top of the filling.
Bake for 55 – 65 minutes, until edges are set but centre still has a slight wobble.
Turn off oven, leave the door ajar, and cool cheesecake gradually. Refrigerate overnight.
Heat cream until steaming, then pour over chopped dark chocolate. Stir until glossy and smooth. Pour over the cooled cheesecake and spread evenly.
Sprinkle chopped pistachios on top.