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Tahini Dubai Chocolate Cheesecake Recipe

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★★★★★

4.9 from 56 reviews

This Tahini Dubai Chocolate Cheesecake is a decadent fusion dessert combining rich cream cheese, nutty pistachio paste, and a unique tahini twist layered with crispy toasted kataifi dough and a chocolate graham cracker crust. Finished with a silky chocolate ganache and a touch of almond and vanilla extract, this cheesecake offers a luxurious, multi-textured experience inspired by Middle Eastern flavors and classic cheesecake indulgence.

Ingredients

Scale

Crust and Kataifi

  • 2 1/2 cups chocolate bear-shaped graham crackers (230g), crushed
  • 7 tbsp unsalted butter, melted (98g)
  • 5 oz kataifi dough, chopped (150g)
  • 6 tbsp unsalted butter (85g), for toasting kataifi

Pistachio-Kataifi Filling

  • 3/4 cup pistachio paste (300g)
  • 2 tbsp tahini (30g)

Cheesecake Batter

  • 24 oz cream cheese, softened (680g, 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

Ganache

  • 1 1/4 cups chopped semi-sweet chocolate or chocolate chips (212g)
  • 3/4 cup heavy cream (180ml / 6 fl oz)

Instructions

  1. Prepare the Crust and Toast the Kataifi: Preheat your oven to 325°F (163°C). Finely crush chocolate graham crackers into small crumbs, then mix with 7 tablespoons of melted butter until the mixture resembles wet sand. Press this firmly and evenly into the bottom of an 8-9 inch springform pan and bake for 10 minutes to set. Meanwhile, in a large skillet over medium-high heat, melt 6 tablespoons of butter and add the chopped kataifi dough. Cook it for 8-10 minutes while stirring frequently until golden brown and crispy. Remove from heat and let cool.
  2. Make the Pistachio-Kataifi Filling: Transfer the warm toasted kataifi to a bowl and let it cool slightly. Add 3/4 cup pistachio paste and 2 tablespoons tahini to the kataifi dough and stir until fully combined with no streaks. Set this mixture aside; it will be used as a filling layer inside the cheesecake.
  3. Build the Cheesecake Batter: Using an electric mixer, beat the softened cream cheese for 3 minutes until smooth and creamy. Add sugar and beat for 1 more minute. Incorporate 1/2 cup pistachio paste, sour cream, and 2 tablespoons tahini, beating for 2 minutes more until silky. Add eggs one at a time at low speed to avoid overmixing, then add almond extract, vanilla extract, and salt. Mix just until combined to prevent cracks in the cheesecake.
  4. Assemble and Bake the Cheesecake: Lightly grease the sides of the springform pan with the cooled crust pressed on the bottom. Spread half of the pistachio-kataifi filling evenly over the crust, leaving a small border around the edges. Pour the cheesecake batter on top and smooth it out evenly. Wrap the bottom of the pan tightly with aluminum foil and place it in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan to create a water bath. Bake at 325°F for 60-70 minutes, until the edges are set but the center jiggles slightly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually.
  5. Chill the Cheesecake and Prepare the Ganache: Remove the cheesecake from the water bath and oven, refrigerate for at least 6 hours or overnight to set and develop flavor. To make ganache, heat heavy cream until steaming but not boiling, then pour over chopped semi-sweet chocolate. Let sit for 1 minute, then whisk until smooth and glossy. Allow ganache to cool to room temperature and thicken to a spreadable consistency.
  6. Finish and Set the Cheesecake: Once cheesecake is chilled, spread a thin layer of ganache evenly over the top. Distribute the remaining pistachio-kataifi filling evenly on top of the ganache, then spread the remaining ganache over that to finish. Let the ganache set at room temperature for about 20 minutes before slicing for clean cuts.

Notes

  • Ensure all dairy ingredients and eggs are at room temperature to achieve a smooth batter and prevent grainy texture.
  • Using a water bath (bain-marie) during baking helps prevent cracking by providing gentle, even heat.
  • Chilling the cheesecake for at least 6 hours or overnight is essential for proper texture and flavor development.
  • Do not overmix the batter after adding eggs to avoid introducing excess air causing cracks.
  • Wrap the springform pan bottom with foil tightly to prevent water from seeping in during the water bath baking.
  • Let ganache cool to a spreadable consistency before applying; too hot will cause it to drip, too cold makes it hard to spread.
  • Kataifi dough adds a unique crispy texture and nutty flavor—do not skip the toasting step.

Keywords: Tahini cheesecake, pistachio cheesecake, chocolate cheesecake, kataifi dough, Middle Eastern dessert, ganache cheesecake, baked cheesecake, nutty cheesecake

Find it online: https://lieblingsmahlzeit.com/tahini-dubai-chocolate-cheesecake-recipe/