Ingredients — 22 cm (9-inch) cheesecake
Crispy Kataifi Base
200 g kataifi pastry
70 g unsalted butter, melted
2 tbsp icing sugar
Pistachio Kataifi Filling
180 g pistachio cream
150 g crispy baked kataifi
1 tbsp tahini
Pinch of salt
Chocolate Cheesecake
500 g cream cheese
200 ml thickened cream
100 g icing sugar
200 g milk or dark chocolate, melted
2 large eggs
1 tsp vanilla extract
Chocolate Topping
150 g milk or dark chocolate
50 ml thickened cream
30–40 g chopped pistachios
Extra crispy kataifi for decoration
Method
1. Make the Crispy Kataifi
Break the kataifi into small pieces and mix thoroughly with the melted butter. Spread on a baking tray and bake at 180°C for 15–20 minutes, stirring once or twice, until golden and crispy. Allow to cool.
2. Make the Pistachio Filling
Combine the crispy kataifi, pistachio cream, tahini and salt. Mix gently so the kataifi remains crunchy.
3. Prepare the Cheesecake Mixture
Beat the cream cheese and icing sugar until smooth. Add the thickened cream, vanilla and melted chocolate. Add the eggs one at a time and mix just until combined. Avoid overmixing.
4. Assemble
Press approximately half of the crispy kataifi into the bottom of the springform pan.
Spread the pistachio-kataifi mixture evenly over it.
Pour the chocolate cheesecake mixture on top.
5. Bake
Bake at 160°C for 45–55 minutes. The centre should still have a slight wobble.
Turn off the oven and leave the cheesecake inside with the door slightly open for about 30 minutes.
6. Chill
Cool completely, then refrigerate for at least 6 hours, preferably overnight.
7. Add the Chocolate Topping
Melt the chocolate with the cream and pour over the chilled cheesecake.
Finish with chopped pistachios and crispy kataifi.
Dubai Chocolate Style Layers
Chocolate Topping
Creamy Chocolate Cheesecake
Pistachio Kataifi Filling
Crispy Kataifi Base