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.
Ingredients
Scale
- 300 grams shredded kataifi dough (cut into small pieces)
- 5 tbsp unsalted butter
- 200 grams pistachio cream
- 3 tbsp tahini
- 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)
- 100 grams semi-sweet chocolate (chocolate chips or chopped bars)
- 100 grams heavy cream
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bar
- Calories: 384 kcal
- Sugar: 21 g
- Sodium: 150 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg