Description
Dubai Chocolate Cheesecake Bars are a decadent treat featuring a crunchy kataifi pistachio cream crust, creamy cheesecake filling, and a silky chocolate ganache topping. This luxurious dessert balances sweet, salty, and nutty flavors with rich textures, making it perfect for special occasions or indulgent moments.
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 Kataifi Crust: In a bowl, combine shredded kataifi dough with melted unsalted butter, pistachio cream, and tahini. Mix thoroughly to coat all the kataifi with the buttery nutty mixture. Press this mixture evenly into the bottom of a lined baking pan to form the crust. Set aside.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar, sour cream, vanilla extract, and salt. Mix well to combine. Add the eggs one at a time, beating gently after each addition until fully incorporated, ensuring a smooth batter without overmixing.
- Assemble and Bake: Pour the cheesecake filling over the prepared kataifi crust in the pan, spreading evenly. Bake in a preheated oven at 325°F (160°C) for about 40 minutes or until the cheesecake is just set but still slightly jiggly in the center. Avoid overbaking to maintain the creamy texture.
- Cool the Cheesecake: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, chill in the refrigerator for at least 4 hours or overnight to firm up fully before adding the ganache.
- Prepare the Chocolate Ganache: Heat the heavy cream in a saucepan over medium heat just until it starts 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 and Serve: Pour the chocolate ganache evenly over the chilled cheesecake bars, smoothing the top with a spatula. Optionally, garnish with additional kataifi or pistachio pieces for added texture and presentation. Refrigerate again for 30 minutes to set the ganache before slicing into bars and serving.
Notes
- Use room temperature cream cheese and eggs to ensure a smooth cheesecake batter without lumps.
- The kataifi dough adds a unique crunchy texture reminiscent of Middle Eastern desserts.
- Chilling the cheesecake overnight enhances the flavor and firmness for clean slices.
- This dessert combines nutty, sweet, salty, and chocolatey flavors for a rich but balanced treat.
- Store leftovers covered in the refrigerator for up to 4 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
