Dubai Chocolate Cheesecake
October 10, 2025 • 0 comments
I don’t know about you, but I find myself busier in the kitchen once the cooler months arrive. Which I don’t complain too much about, as cooking and baking bring me a lot of joy, and for my family as well. You can expect to see many recipes in the coming months, but for this first recipe, I wanted to do something a little unique. I’m sure almost everyone has heard of the viral “Dubai Chocolate” that’s been going around town, but not everyone has heard of a “Dubai Chocolate Cheesecake”. When I saw this recipe from Turkuaz Kitchen, I immediately knew I needed to share it with our Fresh Egg Co family. Believe it or not, this was the first cheesecake I’ve ever made, and I think Bruce may insist I make them more often. This recipe is a little labor of love, but it will be a show stopper at any party, or a delightful treat to serve your family at the end of the day. I hope you enjoy!
- Cook Time:
- Servings: 8
Ingredients
- (2 cups) Roasted Kataifi
- (5 tbs) Butter
- (1/3 cup) Sugar
- (1/2 cup) Crushed Pistachios
- (3 packages of 8 oz) Cream Cheese
- (1/3 cup) Sour Cream
- (3/4 cup) Heavy Cream
- (1 cup) Sugar
- (2 tbs) All Purpose Flour
- (1/2 tbs) Corn Starch
- (1 tsp) Vanilla
- (3) Eggs
- (1 1/2 cup) Kataifi
- (1 tbs) Avocado Oil
- (1 cup) Pistachio Cream
- (1/4 cup) Crushed Pistachios
- (125g) Chocolate
Directions
- Prepare the Crust: Using a sharp knife, cut the 2 cups of kataifi into small pieces. Add into a medium pan over low heat, toast the kataifi slowly, stirring occasionally. When the color becomes a lightly gold, add 1 tosp butter and continue to toast until crisp and golden brown. Remove from the heat and let cool. In a medium bowl, add toasted kataifi, 1/3 cup granulated sugar, 1/2 cup crushed pistachios, and remaining melted butter and mix well.
- In a 9-inch springform pan, add the kataifi mixture and use the bottom of a glass to press it well along the bottom of the pan. Place in the refrigerator until ready to use. Preheat the oven to 320F.
- Prepare the Cheesecake Batter: In another medium bowl, add cream cheese, sour cream, and heavy cream. Using an electric mixture, whisk until perfectly smooth and creamy. Add flour, corn starch, and vanilla. Continue to mix until combined well. Whisk in the eggs one at a time, mixing fully between each. Remove the pan from the fridge and pour the cheesecake mixture over the crust. Spread evenly and then tap a few times on the countertop to ensure there are no bubbles in the mixture.
- Cover the sides and bottom of the pan with aluminum foil. Fill a larger pan with warm water, so that when you set the springform pan into it, the water rises to 1 1/2" around the sides of the springform. Bake the cheesecake for 70-75 minutes.
- Remove from the oven and place on a cooling rack. Let it cool to almost room temperature. Place in the fridge for at least 10-12 hours for the ideal texture. The next day, prepare the Dubai Chocolate Layer: Repeat the kataifi chopping and toasting process as described for the crust. Once the kataifi is cool, add it to a medium bowl with the pistachio cream and crushed pistachios. Mix together until fully combined. Place the kataifi filling evenly over the top of the cooled cheesecake. Melt the chocolate over a bain marie. Add 1 to 2 tablespoons of cream to your chocolate during this time. Spread evenly over the top of the cheesecake, then sprinle the crushed pistachios around the edges.
- Cut into slices and enjoy!
