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Dairy
Easy
8 Servings
Allergens 
1 Hour, 20 Minutes
Diets
An extra decadent Dubai-style chocolate cheesecake with a crispy pistachio Kataifi crust, creamy filling, and a silky chocolate ganache on top.
10 and 1/2 ounces Kataifi dough
5 tablespoons unsalted butter
7 ounces pistachio cream
3 tablespoons tahini paste
16 ounces softened cream cheese
1/2 cup sour cream
3 large eggs
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice (or tanginess and freshness)
3 and 1/2 ounces semisweet chocolate
3 and 1/2 ounces heavy cream
In a skillet, melt five tablespoons butter. Add shredded Kataifi dough and stir over medium heat for about 10 minutes until golden and crispy. Make sure the butter coats it well.
Pour into a bowl and mix with pistachio cream and tahini.
Press two thirds of this mixture into the bottom of a nine-inch round springform pan, forming a crust.
In a mixer, blend all ingredients except the eggs until smooth and room temperature. Add the eggs last and mix gently (don’t overmix). Pour over the crust and bake at 300 degrees Fahrenheit for 45 to 50 minutes. Optional: Place a pan of water in the oven for better results.
Let cool at room temp for one hour, then chill in the fridge for four to five hours or overnight.
Place chocolate in a heat-proof bowl and set aside. Heat heavy cream until just simmering (do not boil). Pour over the chocolate. Let sit a few minutes, then stir until smooth. Let thicken slightly (five to 10 minutes). Pour over chilled cheesecake and smooth the top. If the chocolate is still too thin, let it sit another 10 minutes before slicing into the cheesecake.
Top off cake with reserved crispy Kataifi.
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Is pistachio cream and pistachio paste the same thing? I only found pistachio paste in Gourmet Glatt grocery.
They’re not exactly the same- pistachio paste is pure ground pistachios with no sugar, while pistachio cream is sweetened and more like a spread. You can try amazon or a health food store for pistachio cream.