Viral Dubai Kunafa Chocolate turned into a Cheesecake

Ingredients

• 300 g Kunafa Dough (shredded kataifi) (found in Middle Eastern or specialty grocery aisles)
• 100 g Unsalted Butter (melted)
• 130 g Ground Pistachios (divided: 100 g for crust, 30 g for garnish)
• 400 g Cream Cheese (room temperature, softened)
• 80 g Powdered Sugar (sifted)
• 1 tsp Vanilla Extract (pure vanilla)
• 0.25 tsp Salt (fine sea salt)
• 1 tbsp Lemon Juice (freshly squeezed)
• 200 g Dark Chocolate (70% cocoa) (chopped)
• 100 ml Heavy Cream (for ganache)
• 50 g Sugar (for pistachio sauce)
• 30 g Butter (for pistachio sauce) (unsalted, melted)
• 30 ml Water (for pistachio sauce)

Instructions

1. Prepare Kunafa Base

   In a large mixing bowl combine the shredded kunafa dough with the melted butter; toss until every strand is glossy. Press the mixture firmly into the bottom of a 9‑inch springform pan, creating an even crust. Sprinkle 100 g of ground pistachios over the crust and gently press them in.

   Time: PT10M

2. Make Cream Cheese Filling

   In a clean mixing bowl beat the room‑temperature cream cheese with a hand mixer on medium speed until smooth. Add powdered sugar, salt, vanilla extract, and lemon juice; continue beating until the mixture is light, fluffy, and free of lumps. Spread the filling over the kunafa crust, smoothing the top with a spatula.

   Time: PT10M

3. Chill Cheesecake

   Cover the pan loosely with plastic wrap and place it in the refrigerator for at least 2 hours, or until the filling is firm to the touch.

   Time: PT5M

4. Make Chocolate Ganache

   Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour the hot cream over the chopped dark chocolate in a heat‑proof bowl. Let sit 1 minute, then stir gently until the ganache is glossy and smooth.

   Time: PT5M

5. Make Pistachio Sauce

   In a small saucepan combine the remaining 30 g ground pistachios, sugar, melted butter, and water. Cook over medium heat, stirring constantly, until the mixture thickens to a glossy sauce, about 5 minutes. Remove from heat and let cool slightly.

   Time: PT5M

6. Assemble and Garnish

   Remove the chilled cheesecake from the refrigerator. Pour the chocolate ganache over the top, allowing it to flow down the sides. Using a spoon, drizzle the pistachio sauce over the ganache and swirl to create decorative patterns. Sprinkle the remaining crumbled pistachios evenly over the surface. Return the cake to the refrigerator for another 15 minutes to set the ganache.

   Time: PT10M

Nutrition Facts

Calories

450

Protein

8 g

Carbohydrates

35 g

Fat

30 g

Fiber

2 g