Dubai Chocolate Cheesecake

Ingredients

Steps

1. 1

   Make the crust: using a sharp knife, cut the kataifi into small pieces. Add to a medium pan over low heat and toast slowly, stirring occasionally.

2. 2

   When the kataifi turns lightly golden, add 1 tbsp butter and continue toasting until crisp and golden brown. Remove from the heat and let cool.

3. 3

   In a medium bowl, combine the toasted kataifi, granulated sugar, pistachios, and the remaining melted butter, and mix well.

4. 4

   Add the kataifi mixture to a 9-inch springform pan and press it firmly along the bottom using the bottom of a glass. Refrigerate until ready to use.

5. 5

   Preheat the oven to 320F.

6. 6

   Make the cheesecake batter: in another medium bowl, combine the cream cheese, sour cream, heavy cream, and granulated sugar. Using an electric mixer, whisk until perfectly smooth and creamy.

7. 7

   Add the flour, corn starch, and vanilla, and mix until well combined. Whisk in the eggs one at a time, mixing fully between each addition.

8. 8

   Remove the pan from the fridge and pour the cheesecake mixture over the crust. Spread evenly, then tap the pan a few times on the countertop to release any bubbles. Cover the sides and bottom of the pan with aluminum foil.

9. 9

   Fill a larger pan with warm water so that when you set the springform pan into it, the water rises 1 1/2 inches up the sides. Bake the cheesecake for 70-75 minutes.

10. 10

    Remove from the oven and place on a cooling rack. Let cool to almost room temperature, then refrigerate for at least 10-12 hours for the ideal texture.

11. 11

    The next day, make the Dubai chocolate layer: chop and toast the kataifi as described for the crust. Once cool, add it to a medium bowl with the pistachio cream and crushed pistachios and mix until fully combined.

12. 12

    Spread the kataifi filling evenly over the top of the cooled cheesecake.

13. 13

    Melt the chocolate over a double boiler. For a softer chocolate that is easier to cut, stir in 1-3 tbsp cream or 1 tbsp butter (this will not give a hard-crack chocolate top).

14. 14

    Pour the chocolate over the kataifi and decorate the top with some of the kataifi mixture if desired. Refrigerate until set, about 10 to 15 minutes. Cut into slices and serve with coffee.