Description
These Dubai Chocolate Cheesecake Bars combine a crunchy kataifi pistachio cream crust with a luscious, creamy cheesecake filling. Topped with additional kataifi pistachio and a smooth chocolate ganache, this dessert offers a perfect balance of crunchy, sweet, and salty flavors with a silky texture that is sure to impress.
Ingredients
Scale
Crust
- 300 grams shredded kataifi dough (cut into small pieces)
- 5 tbsp unsalted butter
- 200 grams pistachio cream
- 3 tbsp tahini
Cheesecake Filling
- 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)
Chocolate Ganache
- 100 grams semi-sweet chocolate (chocolate chips or chopped bars)
- 100 grams heavy cream
Instructions
- Prepare the crust: In a large bowl, combine the shredded kataifi dough with melted unsalted butter, pistachio cream, and tahini. Mix thoroughly until the kataifi dough is evenly coated. Press this mixture firmly into the bottom of a prepared baking pan to form an even crust layer.
- Make the cheesecake filling: In a separate bowl, beat the cream cheese until smooth and creamy. Add the granulated sugar, sour cream, vanilla extract, and salt, blending well to combine. Gradually add the eggs one at a time, mixing thoroughly after each addition to create a smooth batter.
- Assemble and bake: Pour the cheesecake filling over the prepared kataifi crust, spreading it evenly. Bake in a preheated oven at 325°F (163°C) for about 40 minutes or until the edges are set but the center is slightly jiggly. Remove from the oven and allow it to cool completely at room temperature, then refrigerate for several hours or preferably overnight to set fully.
- Prepare the chocolate ganache: Heat the heavy cream in a small saucepan just until it begins to simmer. Pour the hot cream over the semi-sweet chocolate in a heatproof bowl. Let it sit for a minute, then stir gently until the chocolate is fully melted and the ganache is smooth and glossy.
- Top the bars and serve: Pour the chocolate ganache evenly over the chilled cheesecake bars. Optionally, sprinkle some extra kataifi dough and pistachio cream on top for garnish. Refrigerate until the ganache is set. Cut into bars and serve chilled for the best texture and flavor.
Notes
- Use room temperature ingredients for a smoother cheesecake batter and better incorporation.
- The kataifi dough should be cut into small pieces for easier mixing and even crust consistency.
- Letting the cheesecake cool and set overnight improves the texture and makes slicing easier.
- For a more intense pistachio flavor, lightly toast the kataifi dough before mixing.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bar
- Calories: 384 kcal
- Sugar: 20 g
- Sodium: 238 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 78 mg
