Introduction

Discover the decadent fusion of Middle Eastern flavors and rich chocolate in this Tahini Dubai Chocolate Cheesecake. Creamy, nutty, and layered with crispy kataifi, this unique dessert is a showstopper for any occasion.

A slice of layered dessert sits on a white plate against a white marbled texture background. The dessert has four distinct layers: the bottom layer is dark brown and looks rich and fudgy with a dense texture; above it is a thick, pale green creamy layer with a smooth, light texture; the third layer is a golden-brown crispy layer that appears crunchy and airy; the top layer is a shiny dark chocolate glaze sprinkled with crushed green pistachios and some light brown shredded toppings scattered on one side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups chocolate bear-shaped graham crackers (230g)
7 tbsp unsalted butter, melted (98g)
5 oz kataifi dough, chopped (150g)
6 tbsp unsalted butter (85g)
3/4 cup pistachio paste (300g)
2 tbsp tahini (30g)
24 oz cream cheese, softened (680g or three 8 oz packages)
1 cup white sugar (200g)
1/3 cup sour cream, at room temperature
1/2 cup pistachio paste
2 tbsp tahini
3 large eggs, at room temperature
1/4 tsp almond extract
2 tsp vanilla extract
1/2 tsp salt
1 1/4 cups chopped semi-sweet chocolate or chocolate chips (212g)
3/4 cup heavy cream (6 fl oz / 180ml)

Instructions

Step 1: Preheat your oven to 325°F. Finely crush the chocolate graham crackers until the crumbs are uniform but not powdery. Mix them with 7 tablespoons melted butter until the texture resembles wet sand. Press this mixture firmly into an 8-9 inch springform pan. Bake for 10 minutes to set the crust, then remove and let cool. Meanwhile, melt 6 tablespoons butter in a large skillet over medium-high heat. Add the chopped kataifi dough and stir frequently for 8-10 minutes until golden brown and crispy. Set aside to cool.
Step 2: Transfer the warm toasted kataifi to a bowl. Stir in 3/4 cup pistachio paste and 2 tablespoons tahini until fully combined with no streaks. Set this filling aside while the crust cools.
Step 3: Using an electric mixer, beat the softened cream cheese for 3 minutes until smooth. Add 1 cup sugar and beat 1 more minute. Mix in 1/2 cup pistachio paste, sour cream, and 2 tablespoons tahini, beating until silky. Add eggs one at a time, mixing on low speed after each to avoid overmixing. Stir in almond extract, vanilla extract, and salt just until combined. Avoid overmixing to prevent cracks.
Step 4: Grease the sides of the springform pan. Spread half of the pistachio-kataifi filling evenly over the cooled crust, leaving a border. Pour the cheesecake batter over the filling and smooth the top. Wrap the bottom of the pan tightly with foil. Place it in a larger roasting pan and fill the pan with hot water halfway up to create a water bath. Bake at 325°F for 60-70 minutes until edges are set and center slightly jiggles. Turn off oven, crack door, and cool cheesecake inside for 1 hour.
Step 5: Remove cheesecake from oven and refrigerate at least 6 hours or overnight. To prepare ganache, heat heavy cream until steaming (not boiling). Pour over chopped semi-sweet chocolate and let sit 1 minute. Whisk until smooth and glossy. Cool to room temperature, stirring until thick but pourable.
Step 6: Once cheesecake is chilled, spread a thin layer of ganache over the top. Evenly distribute remaining pistachio-kataifi filling over ganache. Spread remaining ganache to finish. Let set at room temperature for 20 minutes before slicing.

Tips & Variations

Use room temperature ingredients to ensure a smooth, creamy batter and avoid grainy texture.
Wrap the pan tightly with foil during baking to prevent water from seeping into the crust.
For a nut-free option, substitute pistachio paste with sunflower seed butter and omit tahini.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it chilled to maintain texture and flavor. For best results, slice once ganache has set but is still soft. Reheat slices slightly before serving if you prefer a softer ganache.

How to Serve

A single-layer round cake with a light beige base layer, topped with a thick, smooth dark chocolate layer that covers the top and sides. Around the edge of the chocolate, a ring of golden toasted shredded coconut and small green chopped pistachio pieces is arranged, creating a textured and colorful border. The cake sits on a white plate with a red rim, placed on a white marbled texture surface with a soft light cloth underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a water bath?

While it’s possible, baking without a water bath increases the risk of cracks and uneven cooking. The water bath ensures gentle, even heat and a smooth texture.

How long should I chill the cheesecake before serving?

Chill for at least 6 hours or overnight to allow the flavors to develop and the cheesecake to set properly. This also makes slicing cleaner and easier.