Viral Dubai Chocolate Cheesecake (Kunafeh & Pistachio) 🍫💚
580kcal
Ingredients
For the Crust
- 200 grams Digestive biscuits or Graham crackers crushed
- 90 grams Unsalted butter melted
For the Cheesecake Filling
- 750 grams Cream cheese room temp
- 150 grams Granulated sugar
- 120 grams Sour cream
- 3 Eggs
- 10 ml Vanilla extract
For the Dubai Crunchy Layer
- 150 grams Kadaif Kunafa pastry
- 40 grams Butter
- 200 grams Pistachio cream/spread
- 15 grams Tahini optional, for authentic flavor
For the Chocolate Ganache
- 150 grams Milk or Dark chocolate
- 100 ml Heavy cream
Method
- Crust: Mix crushed biscuits with melted butter. Press into the bottom of a 9-inch (23cm) springform pan. Chill in the fridge.
- Filling: Beat cream cheese and sugar until smooth. Add sour cream and vanilla. Add eggs one at a time, mixing on low speed just until combined.
- Bake: Pour over the crust. Bake at 300°F (150°C) for 50-60 minutes until the edges are set but the center still jiggles slightly. Let cool completely, then refrigerate for at least 4 hours.
- The Crunch: In a pan, melt 40g butter. Add chopped kadaif and toast over medium heat until deep golden brown and crispy. Let it cool.
- Pistachio Layer: Mix the toasted kadaif with the pistachio cream (and tahini if using). Spread this crunchy mixture in an even layer over the chilled cheesecake.
- Ganache: Heat heavy cream until simmering, pour over chopped chocolate. Let sit for 2 mins, then stir until glossy. Pour over the pistachio layer.
- Set: Refrigerate for another 1-2 hours until the chocolate is set.
Notes
- Kadaif Tip: Make sure the toasted kadaif is completely cool before mixing with the pistachio cream to keep it extra crunchy.
- Pistachio Cream: Look for a high-quality Italian pistachio spread for the best "viral" flavor.
- Cutting: Use a hot knife (dipped in hot water and wiped dry) to get clean, perfect slices through the chocolate and crunch layers.