Saed News: Dubai chocolate cheesecake is one of the most delicious cheesecakes that has gained many fans these days, and you can easily make it at home.
According to the Saed News Cooking Service,Cheesecake is one of the types of modern desserts whose filling is made of cream cheese and it has a biscuit or cake base. Cheesecakes are very delicious and popular sweets and come in various flavors such as fruity, chocolate, vanilla, and more. Cheesecake can be prepared using two methods: baking in the oven or no-bake, refrigerated style.
These days, a chocolate called "Dubai chocolate" has created a lot of buzz on social media and cooking websites. This chocolate is a combination of knafeh (a Middle Eastern shredded pastry), pistachio powder or pistachio cream, all coated in a cocoa chocolate layer, and it has many fans. However, Dubai chocolate cheesecake has also become very popular recently, and in my opinion, it tastes even better than the Dubai chocolate itself.
If you want to prepare this delicious cheesecake at home, follow along with our step-by-step recipe for Dubai chocolate cheesecake below.
Kadaif knafeh strands: 400 grams
Butter: 2 tablespoons
Pistachio cream: 2 tablespoons
Pistachio powder: as needed
Ardeh (tahini paste): 1 tablespoon
Cream cheese: 500 grams
Sweetened condensed milk: 150 grams
Breakfast cream (whipping cream): 80 ml
Milk chocolate: 300 grams
Vanilla: 1 teaspoon
First, chop the knafeh strands. Put the butter in a suitable pan and place it on the stove over heat until it melts. Then add the chopped knafeh and sauté thoroughly until the knafeh turns golden. Turn off the heat and let it cool down.
Once the knafeh has cooled, put it in a bowl and add the pistachio cream and ardeh (tahini). Mix well until fully combined and uniform.
Choose a round springform pan, pour the knafeh and pistachio cream mixture into it, and press down firmly and evenly on the surface.
In the next step, put the cream cheese along with the sweetened condensed milk and vanilla in a bowl. Using an electric mixer, beat for one minute until smooth and uniform. Pour this mixture on top of the knafeh layer and smooth the surface.
Place the breakfast cream over a pot of boiling water to soften it. Then add the milk chocolate (which has been brought to room temperature and softened) into the cream and mix until well combined.
Pour the chocolate and cream mixture over the cream cheese layer and smooth the surface.
Put the cheesecake mold in the refrigerator for 2 to 3 hours to set.
After this time, remove the cheesecake from the mold and decorate the top with pistachio powder as you like. Enjoy!
Sweetened Condensed Milk: This is cow's milk with some water removed and sugar added. It is a thick, sweet substance that comes in cans and has a long shelf life. It is used in many desserts, ice creams, cakes, and sweets. To make sweetened condensed milk at home, pour 2 cups of milk and 2/3 cup of sugar into a deep non-stick pan and heat on low, stirring constantly until the sugar dissolves. Once dissolved, stop stirring and let the milk come to a boil. Then reduce heat to the lowest setting and stir occasionally to prevent burning until it thickens, about 40 minutes. The heat must be low enough to avoid boiling over or burning. After preparation, let it cool completely before storing in a clean, dry jar in the refrigerator.
Mascarpone Cheese: This is a special cheese used for making cheesecake and cheese-based desserts. It is unsalted and has a suitable texture for baking and desserts. Since mascarpone is not available in all stores, you can substitute it with regular cream cheeses such as low-salt, low-fat varieties like Villi cream cheese.
Ardeh (Tahini Paste): A highly nutritious food made from toasted or ground sesame seeds, with a warm and moist nature. Because it is rich in unsaturated fatty acids, it should not be exposed to heat or direct sunlight as this can degrade its beneficial fats, reducing its nutritional value. Therefore, store ardeh in a cool, dry place away from light and heat.
