Name: Tahini Dubai Chocolate Cheesecake Recipe
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 8 h 50 min
Cuisine: Middle Eastern
Ingredients: 2 1/2 cups chocolate bear-shaped graham crackers (230g); 7 tbsp unsalted butter, melted (98g); 5 oz kataifi dough, chopped (150g); 6 tbsp unsalted butter (85g); 3/4 cup pistachio paste (300g); 2 tbsp tahini (30g); 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; 1 1/4 cups chopped semi-sweet chocolate or chocolate chips (212g); 3/4 cup heavy cream (180ml)

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Introduction

This Tahini Dubai Chocolate Cheesecake combines rich chocolate with nutty pistachio and creamy tahini for a uniquely decadent dessert. Layers of crunchy kataifi and smooth ganache add texture and indulgence to every bite. It’s a perfect treat for special occasions or anytime you want to impress with something different.

A slice of layered dessert with four clear layers sits on a white speckled plate on a white marbled surface. The bottom layer is a thick, crumbly brown crust. Above it, a creamy pale yellow layer with a hint of light green runs across the middle, showing a smooth texture. Above this, there is a thin dark brown chocolate layer with swirls blending into the creamy layer below. The top layer is a glossy rich dark chocolate ganache, sprinkled with crushed green pistachios that add texture and color contrast on top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups chocolate bear-shaped graham crackers (230g)
7 tbsp unsalted butter, melted (98g)
5 oz kataifi dough, chopped (150g)
6 tbsp unsalted butter (85g)
3/4 cup pistachio paste (300g)
2 tbsp tahini (30g)
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
1 1/4 cups chopped semi-sweet chocolate or chocolate chips (212g)
3/4 cup heavy cream (6 fl oz / 180ml)

Instructions

Step 1: Preheat your oven to 325ºF (163ºC). Process the chocolate graham crackers in a food processor until fine crumbs form. Mix the crumbs with 7 tablespoons of melted butter until fully combined. Press the mixture into the bottom of an 8” or 9” deep cheesecake pan. Bake for 10 minutes, then let cool completely.
Step 2: In a large frying pan over medium heat, melt 6 tablespoons of butter. Add the chopped kataifi dough and stir constantly until golden brown, about 8 to 10 minutes. Remove from heat and transfer to a bowl. Stir in 3/4 cup pistachio paste and 2 tablespoons tahini. Set aside or refrigerate if preparing ahead.
Step 3: In a stand mixer or large bowl, beat the softened cream cheese for 3 minutes until creamy. Add sugar and beat for 1 more minute. Mix in 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 until each is incorporated. Stir in almond extract, vanilla, and salt. Avoid overmixing to prevent cracks.
Step 4: Grease the sides of the cheesecake pan. Spread half the kataifi-pistachio mixture evenly over the cooled crust and press down gently. Pour in the cheesecake batter and smooth the top. Wrap the pan bottom with foil. Place in a larger pan with hot water for a water bath. Bake at 325ºF for 60 to 70 minutes until edges are set and the center jiggles slightly. Let sit in the oven for 1 hour, then refrigerate for at least 6 hours or overnight.
Step 5: Heat the heavy cream in a saucepan until just below simmering (about 180ºF). Pour over chopped chocolate in a bowl and let sit for 1 minute. Whisk until smooth. Let ganache cool and thicken, stirring every 5–10 minutes. Refrigerate to speed thickening if needed, and gently warm before using if too firm.
Step 6: Once chilled, spread a thin layer of ganache over the cheesecake. Top with the remaining kataifi-pistachio filling, pressing gently. Spread the rest of the ganache to cover. Optionally, garnish with chopped pistachios. Let ganache set for 20 minutes before serving. Clean your knife between slices for the best presentation.

Tips & Variations

Make the kataifi-pistachio filling a day ahead to deepen flavors and save time on the day of serving.
Use an offset spatula for smooth layers and neat assembly.
For extra crunch, sprinkle toasted pistachios on top just before serving.
Experiment with white chocolate ganache for a sweeter contrast.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days to keep it fresh. For longer storage, wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before serving. Ganache may firm up after refrigeration; gently warm to soften if needed.

How to Serve

A slice of layered cake on a white plate with a speckled pattern sits on a white marbled surface. The cake has four visible layers: a bottom crust layer that is golden brown and crumbly, a thick chocolate mousse layer in dark brown above the crust, a creamy layer mixed with green flecks which looks soft and light, and a glossy dark chocolate ganache layer on top that drips slightly down the side. The top is sprinkled with bright green crushed pistachio nuts. In the blurred background, two more slices of the same cake rest on white plates. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the kataifi dough?

If kataifi is unavailable, finely shredded phyllo dough can work, though the texture will be slightly different. Toast the shredded pastry similarly to achieve a crunchy layer.

Why should I use a water bath when baking cheesecake?

A water bath helps regulate oven temperature and adds moisture, preventing cracks and ensuring a smooth, creamy texture in your cheesecake.