Dubai Chocolate Cheesecake

Ingredients

	6” tin (serves 6)	9” tin (serves 12)
Crust
Oreo Cookies	140g	285g
Melted Butter	35g	70g
Pistachio Knafeh
Butter	25g	50g
Shredded Kataifi	50g	100g
Pistachio Cream	90g	180g
Salt	Pinch	Pinch
Chocolate Ganache
Plain Chocolate	100g	200g
Double Cream	120g	240g
Cheesecake
Full Fat Cream Cheese	340g	680g
Icing Sugar	50g	100g
Vanilla Extract	½ Teaspoon	1 teaspoon
Salt	Pinch	Pinch
Pistachio Cream	90g	180g
Double Cream	120g	240g

 

Instructions

1.Make the cookie crust:

·        Line the base of an appropriate tin (springform or loose bottom)parchment paper. Line the sides with an acetate collar.

·        Grind the chocolate cookies in a food processor until they form a fine crumb. Add the melted butter and mix well.

·        Press the crumb tightly and evenly in the bottom of the pan to create the crust. Chill or freeze for 10 minutes

2.Make the pistachio knafeh:

·        Toast the shredded kataifi in the unsalted butter in a non-stick pan for ~10 minutes on medium-low heat until the kataifi becomes golden brown and very crispy. Break clumps along the way and make sure it doesn't burn

·        Mix in the pistachio cream and salt to taste

·        Spread the mixture on top of the cheesecake crust evenly. Place in the freezer for 10 minutes until it cools down

3.Make the chocolate ganache:

·        Microwave the cream and chocolate together in a microwave-safe bowl in 20 second increments, stirring in between, until a smooth and shiny ganache forms

·        Pour half of the ganache on top of the pistachio knafeh layer in the cheesecake pan. Tilt the pan to spread it evenly. Place in the freezer until it firms up. Reserve the remaining ganache for the top of the cheesecake

4.Make the pistachio cheesecake:

·        Into a bowl, add the cream cheese, sugar, salt and vanilla and whisk for 2 - 3 mins on medium speed until the mixture looks creamy, scraping the bowl  as you go

·        Add the pistachio cream and whisk on low speed just until combined. Be careful not to overmix as it can split easily

·        In a separate bowl, whisk the double cream until it reaches stiff peaks (holds shape). Do not overmix

·        Gently fold the whipped cream into the rest of the cheesecake batter very slowly and gently with a rubber spatula, taking care not to knock out the air. A smooth and silky cheesecake batter will form

·        Spread the cheesecake batter on top of the ganache layer and even it out with an offset spatula

·        Refrigerate overnight (or at least 6 hours)

5.Decoration:

·        When the cheesecake is thoroughly chilled, carefully remove from the pan and transfer to a serving stand

·        Warm up the remaining ganache in the microwave until it becomes runny again. Pour it on top of the cold cheesecake and spread it out, letting some drip down the edges

·        If desired, decorate by drizzling over some melted white chocolate and melted pistachio cream, and add some chopped pistachio

Recipe from bakewithzoha.com