Description
This Tahini Dubai Chocolate Cheesecake is a luxurious fusion dessert combining the nutty richness of pistachio and tahini with a decadent chocolate graham cracker crust and silky cream cheese filling. Highlighting toasted kataifi dough for a unique texture and a smooth chocolate ganache finish, this cheesecake brings an elegant Middle Eastern twist to the classic cheesecake, perfect for special occasions or indulgent treats.
Ingredients
Scale
Chocolate Graham 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)
Pistachio 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)
Instructions
- Prepare and Bake the Graham Cracker Crust: Preheat your oven to 325ºF (163ºC). Process the chocolate bear-shaped graham crackers in a food processor until finely ground. Melt 7 tablespoons of unsalted butter and mix it thoroughly with the graham cracker crumbs. Press this mixture firmly into the bottom of an 8” or 9” deep cheesecake pan. Bake the crust for 10 minutes, then remove and let it cool completely before proceeding.
- Make the Pistachio-Kataifi Filling: In a large frying pan over medium heat, melt 6 tablespoons of unsalted butter. Add the chopped kataifi dough and stir to coat evenly. Cook while stirring constantly until the kataifi is toasted and golden brown, approximately 8 to 10 minutes. Transfer to a small bowl and mix in 3/4 cup pistachio paste and 2 tablespoons tahini until fully combined. Set aside or refrigerate for later use, reheating gently to room temperature if needed.
- Prepare the Pistachio Cheesecake Batter: In a stand mixer or large bowl, beat the softened cream cheese on medium speed for 3 minutes until creamy. Add white sugar and beat for another minute. Incorporate 1/2 cup pistachio paste, sour cream, and 2 tablespoons tahini and beat for 2 more minutes, scraping the bowl occasionally to prevent lumps. Add the eggs one at a time, mixing just until each is combined. Then add almond extract, vanilla extract, and salt. Mix gently to avoid overbeating and prevent cracks.
- Layer, Bake, and Chill the Cheesecake: Grease the sides of the cheesecake pan. Spread half of the pistachio-kataifi filling over the cooled graham cracker crust and press down firmly with a spatula. Pour the cheesecake batter on top and smooth the surface. Wrap the bottom of the pan with foil to prevent leaks. Place the pan in a larger roasting pan and add hot water for a water bath. Bake at 325ºF for 60 to 70 minutes until the center jiggles slightly and edges appear set. Turn off the oven and let the cheesecake rest inside for 1 hour. Remove and chill in the fridge for at least 6 hours or overnight for best texture.
- Make the Chocolate Ganache: Heat the heavy cream in a saucepan until it reaches about 180ºF, just before simmering. Place chopped semi-sweet chocolate in a bowl and pour the hot cream over it. Let sit undisturbed for one minute, then whisk until smooth and fully melted. Let the ganache cool and thicken, stirring every 5 to 10 minutes; refrigerate to speed this up if necessary. Rewarm gently before spreading if it becomes too firm.
- Assemble and Finish the Cheesecake: Once chilled, spread a thin layer of ganache over the cheesecake surface using an offset spatula. Top evenly with the remaining pistachio-kataifi filling, pressing gently to pack it. Spread the rest of the ganache over the top to fully cover the filling. Optionally garnish with chopped pistachio nuts. Let the ganache set for about 20 minutes before slicing. For clean slices, use a clean knife and wipe between cuts. Store the cheesecake refrigerated for up to 5 days or freeze for up to 1 month.
Notes
- Make sure the cream cheese and eggs are at room temperature for a smooth batter.
- To prevent cracks, avoid overmixing after adding eggs and use a water bath during baking.
- Prepare pistachio-kataifi filling ahead of time and reheat gently before use for convenience.
- Wrap the cheesecake pan tightly with foil before placing in the water bath to prevent water leaks.
- Chilling the cheesecake overnight improves texture and flavor.
- Use an offset spatula for smoothing ganache for a professional finish.
- Store leftovers tightly covered and consume within 5 days for best quality.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Keywords: Tahini cheesecake, pistachio cheesecake, chocolate graham crust, kataifi dough dessert, Middle Eastern desserts, chocolate ganache cheesecake
