Saed News: Dubai Chocolate Cheesecake is one of the most delicious cheesecakes, which has gained a lot of fans these days and can easily be made at home.
150g biscuits
50g pistachios
135g butter
800g cream cheese
150g sugar
8g vanilla
40g cornstarch
3 eggs
50g kadayif pastry threads
250g pistachio cream
100g white chocolate
45g breakfast cream
Whipped cream
White chocolate
Dried raspberries
Pistachios
Prepare the Cheesecake Filling:
In a large bowl, combine the cream cheese, sugar, and vanilla. Mix for 1 minute until smooth. Add cornstarch and mix again until uniform. Set aside the mixer and switch to a spatula. Add the eggs one at a time, mixing gently after each addition until incorporated.
Make the Crust:
Crush the biscuits in a food processor. Add the pistachios and pulse until roughly chopped (not too fine). Combine the crushed biscuits, ground pistachios, and melted butter in a bowl. Mix well and press firmly into the bottom of a 24 cm springform pan.
Bake the Cheesecake:
Pour the cheesecake filling over the crust. Bake in a preheated oven at 350°F (175°C) for 60–65 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and let the cheesecake cool inside for 1 hour to prevent cracking.
Prepare the Pistachio Layer:
Cut the kadayif pastry threads into small pieces. Melt butter in a pan over medium heat, add the pastry, and toast until golden. Reduce the heat, stir in the pistachio cream, and mix thoroughly. Spread the mixture evenly over the cooled cheesecake. Refrigerate for 30 minutes.
Add the White Chocolate Ganache:
Heat the breakfast cream until just about to boil. Remove from heat, add the white chocolate pieces, and let sit for 1 minute. Stir until smooth, then pour the ganache over the pistachio layer. Refrigerate the cheesecake for several hours or preferably overnight to set.
Decorate and Serve:
Garnish the cheesecake with whipped cream, white chocolate shavings, dried raspberries, and pistachios. Slice and enjoy this decadent dessert!
