Pistachio Dubai Chocolate Cheesecake by @millsandbuns

≈ 33 min

8 servings

🧈

28 g

Butter

🌾

75 g

Kataifi pastry

🌰

38 g

Pistachio spread

🧀

150 g

Cream cheese

🍬

20 g

Icing sugar

🍫

80 g

White chocolate

🥛

80 ml

Fresh cream

🥛

80 g

Whipped cream

🥛

30 g

Milk chocolate ganache

  1. Chop
    • kataifi pastry

    Chop 1 1/2 cups kataifi pastry into short pieces if needed.

  2. Melt
    • butter

    Melt 2 tablespoons butter in a frying pan over medium heat.

  3. Toast
    • kataifi pastry
    • butter

    Toast the 1 1/2 cups kataifi pastry in the melted butter until golden and crisp, about 5 to 8 minutes.

  4. Mix
    • pistachio spread
    • kataifi pastry

    Mix 2 1/2 tablespoons pistachio spread into the toasted kataifi until evenly coated.

  5. Press
    • kataifi pastry
    • pistachio spread

    Press the pistachio kataifi mixture firmly into the bottom of a 6-inch cake pan.

  6. Refrigerate

    Refrigerate the crust while preparing the cheesecake filling.

  7. Melt
    • white chocolate

    Melt 80 g white chocolate in a microwave in short intervals, stirring until smooth.

  8. Whisk
    • cream cheese
    • icing sugar

    Whisk 150 g softened cream cheese with 20 g icing sugar until smooth.

  9. Whisk
    • white chocolate
    • fresh cream
    • cream cheese

    Whisk the melted white chocolate and 30 ml fresh cream into the cream cheese mixture.

  10. Fold
    • whipped cream

    Gently fold 80 g whipped cream into the filling until no streaks remain.

  11. Spread
    • kataifi pastry
    • pistachio spread
    • cream cheese

    Spread the cheesecake filling evenly over the chilled pistachio kataifi crust.

  12. Refrigerate

    Refrigerate the cheesecake until set, for 240 to 300 minutes.

  13. Top
    • milk chocolate ganache
    • pistachio spread

    Top the chilled cheesecake with 30 g milk chocolate ganache and additional pistachio spread.

  14. Slice

    Slice the cheesecake into 4 portions and serve chilled.

Pistachio Dubai Chocolate Cheesecake by @millsandbuns

≈ 33 min

8 servings

🧈

28 g

Butter

🌾

75 g

Kataifi pastry

🌰

38 g

Pistachio spread

🧀

150 g

Cream cheese

🍬

20 g

Icing sugar

🍫

80 g

White chocolate

🥛

80 ml

Fresh cream

🥛

80 g

Whipped cream

🥛

30 g

Milk chocolate ganache

Preparation Steps

  1. Step 1/14

    Chop 1 1/2 cups kataifi pastry into short pieces if needed.

    🌾kataifi pastry
    🔪knife
    🪵cutting board

  2. Step 2/14

    Melt 2 tablespoons butter in a frying pan over medium heat.

    🧈butter
    🍳frying pan
    🥄measuring spoons

  3. Step 3/14

    Toast the 1 1/2 cups kataifi pastry in the melted butter until golden and crisp, about 5 to 8 minutes.

    🌾kataifi pastry
    🧈butter
    🍳frying pan
    🥄silicone spatula

  4. Step 4/14

    Mix 2 1/2 tablespoons pistachio spread into the toasted kataifi until evenly coated.

    🌰pistachio spread
    🌾kataifi pastry
    🍳frying pan
    🥄silicone spatula
    🥄measuring spoons

  5. Step 5/14

    Press the pistachio kataifi mixture firmly into the bottom of a 6-inch cake pan.

    🌾kataifi pastry
    🌰pistachio spread
    🍰6-inch cake pan
    🥄silicone spatula

  6. Step 6/14

    Refrigerate the crust while preparing the cheesecake filling.

    🍰6-inch cake pan

  7. Step 7/14

    Melt 80 g white chocolate in a microwave in short intervals, stirring until smooth.

    🍫white chocolate
    🥣mixing bowl
    🥄silicone spatula
    ⚖️kitchen scale

  8. Step 8/14

    Whisk 150 g softened cream cheese with 20 g icing sugar until smooth.

    🧀cream cheese
    🍬icing sugar
    🥣mixing bowl
    🥄whisk
    ⚖️kitchen scale

  9. Step 9/14

    Whisk the melted white chocolate and 30 ml fresh cream into the cream cheese mixture.

    🍫white chocolate
    🥛fresh cream
    🧀cream cheese
    🥣mixing bowl
    🥄whisk

  10. Step 10/14

    Gently fold 80 g whipped cream into the filling until no streaks remain.

    🥛whipped cream
    🥣mixing bowl
    🥄silicone spatula
    ⚖️kitchen scale

  11. Step 11/14

    Spread the cheesecake filling evenly over the chilled pistachio kataifi crust.

    🌾kataifi pastry
    🌰pistachio spread
    🧀cream cheese
    🥛whipped cream
    🍰6-inch cake pan
    🥄silicone spatula

  12. Step 12/14

    Refrigerate the cheesecake until set, for 240 to 300 minutes.

    🍰6-inch cake pan

  13. Step 13/14

    Top the chilled cheesecake with 30 g milk chocolate ganache and additional pistachio spread.

    🥛milk chocolate ganache
    🌰pistachio spread
    🥄silicone spatula
    ⚖️kitchen scale

  14. Step 14/14

    Slice the cheesecake into 4 portions and serve chilled.

    🔪knife
    🍰6-inch cake pan

Composition

Ingredients

Types

Dairy, Grains, Pastry, Nuts, Spread, Sweeteners, Chocolate, Confectionery

Ingredients

Butter, Kataifi pastry, Pistachio spread, Cream cheese, Icing sugar, White chocolate, Fresh cream, Whipped cream, Milk chocolate ganache

Notes

Kataifi pastry (chopped), Pistachio spread (2-3 tablespoons, for the base, to top, amount not given), Cream cheese (softened), White chocolate (melted), Milk chocolate ganache (to top, amount not given)

Allergens

Milk, Gluten, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free

Calories

395 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 32g, Total sugars: 25g, Fat: 28g, Saturated fat: 15g, Fiber: 1g, Sodium: 180mg

Nutritional Information

Minerals

Calcium: 130mg, Iron: 1.3mg, Potassium: 190mg, Magnesium: 35mg

Vitamins

Vitamin A: 210µg, Vitamin B12: 0.4µg, Vitamin D: 0.5µg, Vitamin E: 1.1mg

Preparation

Time Information

Preparation

25 minutes

Cooking

8 minutes

Overall

33 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

6-inch cake pan, frying pan, mixing bowl, whisk, silicone spatula, measuring spoons, kitchen scale, knife, cutting board

Appliances

Refrigerator, Microwave, Stove

Type

Type

Type Of Dish

Dessert

Occasions

Celebration, Dinner party, Afternoon tea, Holiday

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

Middle Eastern

Geographic

United Arab Emirates, Dubai

Various

Aspect

Texture

Creamy, Velvety, Crispy, Crunchy, Smooth, Rich

Flavors

Pistachio, Chocolate, White chocolate, Milky, Sweet, Buttery, Nutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer because the cheesecake contains dairy), fridge : 3 days (Store in an airtight container,Keep at or below 4°C,Add toppings just before serving for the crispest kataifi base), freezer : 30 days (Wrap individual slices tightly,Freeze without ganache topping when possible,Thaw overnight in the refrigerator)