Print

Tahini Dubai Chocolate Cheesecake Recipe

Print Recipe

★★★★★

4.8 from 76 reviews

This Tahini Dubai Chocolate Cheesecake offers a luxurious blend of flavors, combining the nutty richness of tahini and pistachio with the decadence of chocolate and creamy cheesecake. Featuring a unique kataifi and pistachio filling layered within a chocolate graham cracker crust, topped with a silky chocolate ganache, this cheesecake is a show-stopping dessert perfect for special occasions or impressing guests.

Ingredients

Scale

Crust

  • 2 1/2 cups chocolate bear-shaped graham crackers (230g)
  • 7 tbsp unsalted butter, melted (98g)

Pistachio-Kataifi Filling

  • 5 oz kataifi dough, chopped (150g)
  • 6 tbsp unsalted butter (85g)
  • 3/4 cup pistachio paste (300g)
  • 2 tbsp tahini (30g)

Cheesecake Batter

  • 24 oz cream cheese, softened (680g or three 8 oz packages)
  • 1 cup white sugar (200g)
  • 1/3 cup sour cream, at room temperature
  • 1/2 cup pistachio paste
  • 2 tbsp tahini
  • 3 large eggs, at room temperature
  • 1/4 tsp almond extract
  • 2 tsp vanilla extract
  • 1/2 tsp salt

Chocolate Ganache

  • 1 1/4 cups chopped semi-sweet chocolate or chocolate chips (212g)
  • 3/4 cup heavy cream (180ml)

Garnish (Optional)

  • Chopped pistachio nuts

Instructions

  1. Prepare and Bake the Graham Cracker Crust: Preheat the oven to 325ºF (163ºC). Process the chocolate graham crackers into fine crumbs using a food processor. Melt 7 tablespoons of unsalted butter and combine thoroughly with the crumbs. Press this mixture firmly into the bottom of an 8” or 9” deep cheesecake pan. Bake for 10 minutes, then remove and let cool completely.
  2. Make the Pistachio-Kataifi Filling: In a large frying pan over medium heat, melt 6 tablespoons of unsalted butter. Add chopped kataifi dough and stir constantly to coat. Cook until the dough is evenly toasted and golden brown, approximately 8-10 minutes. Transfer to a bowl and mix in 3/4 cup pistachio paste and 2 tablespoons tahini until combined. Set aside or refrigerate, bringing to room temperature before use.
  3. Prepare the Pistachio Cheesecake Batter: Beat softened cream cheese at medium speed for 3 minutes until creamy. Add white sugar and beat for 1 more minute. Incorporate 1/2 cup pistachio paste, sour cream, and 2 tablespoons tahini; beat for 2 minutes, scraping the bowl as needed. Add eggs one at a time, mixing just until incorporated. Blend in almond extract, vanilla extract, and salt carefully to avoid overmixing and cracking.
  4. Layer, Bake, and Chill the Cheesecake: Grease the sides of the cheesecake pan. Spread half of the pistachio-kataifi filling over the cooled crust and press firmly. Pour the cheesecake batter over it and smooth the surface. Wrap the pan bottom with foil and place in a larger roasting pan with hot water for a water bath. Bake at 325ºF for 60-70 minutes until center jiggles slightly and edges set. Turn off the oven and let cheesecake sit inside for 1 hour. Remove and chill in refrigerator at least 6 hours, preferably overnight.
  5. Make the Chocolate Ganache: Heat heavy cream in a saucepan until just below simmering (about 180ºF). Place chopped chocolate in a bowl and pour hot cream over it. Let stand for one minute, then whisk until smooth and fully melted. Let cool and thicken, stirring every 5-10 minutes or refrigerate to speed up.
  6. Assemble and Finish the Cheesecake: Spread a thin layer of ganache over the chilled cheesecake and smooth with an offset spatula. Top evenly with remaining pistachio-kataifi filling, pressing gently. Cover with remaining ganache, smoothing the top. Optionally, sprinkle chopped pistachios as garnish. Allow ganache to set about 20 minutes before serving. Store refrigerated for up to 5 days or freeze for up to 1 month.

Notes

  • You can prepare the pistachio-kataifi filling ahead and refrigerate it; bring to room temperature before use.
  • Be careful not to overmix the batter after adding eggs to prevent cracks in the cheesecake.
  • Using a water bath during baking helps the cheesecake bake evenly and prevents cracking.
  • Chilling overnight results in a better texture and richer flavor.
  • The ganache can be made in advance and gently warmed if it becomes too firm before assembly.
  • Store cheesecake in the fridge up to 5 days or freeze up to 1 month for best freshness.

Keywords: Tahini cheesecake, pistachio cheesecake, chocolate cheesecake, kataifi dessert, Middle Eastern desserts, tahini desserts, chocolate ganache cheesecake

Find it online: https://thefoodrecipe.com/tahini-dubai-chocolate-cheesecake-recipe/