Dubai chocolate cheesecake

Ingredients

• unspecified Ki Dough (store‑bought pastry dough, torn into small pieces for toasting)
• unspecified Pistachios (shelled, roughly chopped; toasted with the Ki dough)
• 0.5 cup Granulated Sugar (for the crust)
• 3 Tbsp Unsalted Butter (melted; binds the crust)
• 4 blocks Cream Cheese (room temperature, about 8 oz each)
• unspecified Granulated Sugar (for the cheesecake batter; amount as needed for sweetness)
• unspecified Vanilla Extract (lots of vanilla; use pure extract for best flavor)
• unspecified Eggs (added after the cream cheese is smooth; typical cheesecake uses 2‑3 large eggs)
• unspecified Melted Dark Chocolate (for the chocolate ganache; 70% cocoa recommended)
• unspecified Heavy Cream (for the ganache; equal parts to chocolate by weight)
• a couple Tbsp Butter (for the topping; melted in skillet)
• a couple tsp Tahini (adds nutty depth to the topping)
• unspecified Pistachio Cream (used in topping and decorative dots; can be store‑bought or homemade)

Instructions

1. Toast Crust Ingredients

   Heat a dry skillet over medium heat. Add the torn Ki dough pieces and chopped pistachios, stirring constantly until lightly golden and fragrant, about 5 minutes.

   Time: PT5M

2. Combine Crust Mixture

   Transfer the toasted Ki dough and pistachios to a mixing bowl. Add 1/2 cup granulated sugar and 3 Tbsp melted butter. Mix until the mixture holds together when pressed.

   Time: PT5M

3. Press and Chill Crust

   Firmly press the crust mixture into the bottom of a 9‑inch springform pan, creating an even layer. Place the pan in the refrigerator to set while you prepare the filling.

   Time: PT15M

4. Whip Cream Cheese Base

   In a clean mixing bowl, add the four room‑temperature cream cheese blocks, the unspecified amount of sugar, and generous vanilla extract. Using a hand mixer with the paddle attachment, beat on medium speed until smooth and free of lumps, about 8‑10 minutes.

   Time: PT10M

5. Incorporate Remaining Filling Ingredients

   Add the remaining filling ingredients (eggs, melted dark chocolate, and any additional sugar if needed) to the cream cheese mixture. Mix on low speed just until combined; over‑mixing can introduce air.

   Time: PT5M

6. Prepare Water Bath

   Wrap the springform pan loosely with parchment or foil (optional). Place the pan in a large pot or roasting pan and pour hot water until it reaches halfway up the side of the pan.

   Time: PT5M

7. Bake Cheesecake

   Transfer the water‑bath setup to a pre‑heated oven at 325°F. Bake for 75 minutes without opening the door. The center should be slightly wobbly when gently shaken.

   Time: PT1H15M

   Temperature: 325°F

8. Cool and Set

   Remove the cheesecake from the oven and water bath. Let it cool on the counter for about 1 hour, then refrigerate overnight (minimum 12 hours) to fully set.

   Time: PT13H

9. Make Topping

   In a clean skillet, melt a couple of tablespoons of butter over medium heat. Add a handful of toasted Ki dough pieces, a couple of teaspoons of tahini, and pistachio cream. Stir until the mixture is glossy and well‑combined, about 5‑7 minutes.

   Time: PT7M

10. Add Topping to Cheesecake

    Spread the warm pistachio‑tahini topping evenly over the chilled cheesecake surface.

    Time: PT5M

11. Prepare Chocolate Ganache

    In a saucepan, heat the heavy cream until just simmering. Remove from heat and pour over the chopped dark chocolate. Let sit 1 minute, then whisk until smooth and glossy.

    Time: PT5M

12. Finish and Decorate

    Pour the ganache over the topped cheesecake, allowing it to drip down the sides. Dot the surface with small spoonfuls of pistachio cream and swirl each dot with a toothpick for a decorative pattern.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

8 g

Carbohydrates

35 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Ki Dough: Phyllo dough, store‑bought puff pastry
• Instead of Pistachios: Almonds, Walnuts
• Instead of Granulated Sugar: Coconut sugar, Caster sugar
• Instead of Unsalted Butter: Margarine, Coconut oil
• Instead of Cream Cheese: Neufchâtel cheese, Greek yogurt (for lighter version)
• Instead of Granulated Sugar: Powdered sugar, Honey
• Instead of Vanilla Extract: Vanilla bean seeds, Almond extract (use less)
• Instead of Eggs: Egg replacer, Silken tofu (for vegan version)
• Instead of Melted Dark Chocolate: Semi‑sweet chocolate, Chocolate chips
• Instead of Heavy Cream: Half‑and‑half, Coconut cream (for dairy‑free)
• Instead of Butter: Margarine, Ghee
• Instead of Tahini: Almond butter, Sesame paste
• Instead of Pistachio Cream: Nutella, Chocolate hazelnut spread

Equipment Needed

• Dry Skillet
• Mixing Bowl
• Hand Mixer with Paddle Attachment
• Rubber Spatula
• Springform Pan (9‑inch)
• Large Pot for Water Bath
• Oven
• Thermometer (optional)
• Cooling Rack (optional)
• Toothpick or Small Skewer (optional)
• Parchment Paper (optional)
• Saucepan (for ganache)

Critical Steps — Do Not Skip

• Toasting the Ki dough and pistachios evenly
• Using a paddle attachment to avoid air bubbles in the batter
• Baking in a water bath at 325°F for 75 minutes without opening the oven
• Cooling the cheesecake completely before the overnight chill
• Preparing a smooth chocolate ganache and applying it while still fluid

Chef Tips from the Video

• Use room‑temperature cream cheese to achieve a silky batter.
• A paddle attachment creates a denser texture, perfect for a crack‑free cheesecake.
• For extra shine, brush the ganache with a thin layer of warm milk before setting.

Troubleshooting

Storage

Refrigerator: Cover tightly with plastic wrap; keep for up to 4 days.

Freezer: Freeze individual slices wrapped in foil and then in a freezer bag; store up to 1 month.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare and chill the crust up to 24 hours in advance.
• The cheesecake can be baked a day ahead; keep it covered in the fridge.
• Ganache can be made 2 hours ahead; re‑warm gently before pouring.

Frequently Asked Questions