How to Make the Viral Dubai Chocolate Cheesecake at Home | Easy & LUXURIOUS Recipe!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cacao powder

💰Cheaper: semi-sweet chocolate

Cacao powder is lower in sugar and calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt provides tanginess with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds richness with less saturated fat.

Line the pan with parchment paper and set aside.

Add 300 g of graham crackers to a food processor and pulverize.

Add 227 g of unsalted butter to the pulverized graham crackers and mix until combined.

Press the mixture into the lined pan using your hands or the bottom of a round bowl to compact it.

Preheat the oven to 350°F.

Bake the crust in the oven at 350°F for 10 minutes.

In a stand mixer, add 64 oz of room temperature cream cheese and mix with the paddle attachment.

Add 200 g of room temperature sour cream, 1 cup of honey, 1 tbsp of cornstarch, 1 tbsp of vanilla extract, and 1 cup of organic heavy whipped cream to the mixer and combine.

Crack 2 eggs into a separate bowl and whisk them before adding to the mixture.

Add 1/4 teaspoon of sea salt to the mixture and mix until combined, scraping down the bowl as needed.

Wrap the pan in foil to prevent water from getting in during baking.

Pour the filling into the crust and tap the pan to remove air bubbles.

Place the cheesecake in the oven on the middle rack at 325°F for about 75 minutes, ensuring it jiggles in the middle when done.

Prepare the kafi pistachio filling by mixing 1/4 cup of golden monk with homemade pistachio cream and 1 tbsp of tahini.

Set the kafi pistachio filling aside until the cheesecake is ready.

For the chocolate ganache, melt 75 g of unsalted butter and 1 cup of heavy whipped cream in a saucepan over medium heat.

Add 113 g of 56% cacao chocolate and 1/4 cup of cocoa powder to the melted mixture and stir until smooth, ensuring there are no lumps.

Optional: thin the ganache with an additional 1/4 cup of A2 milk or more cream if desired.

Turn off the heat and let the ganache cool before using.

Once the cheesecake is done, gently release it from the pan and place it on a serving plate.

Top the cheesecake with the kafi pistachio filling and sprinkle with pistachios.

Refrigerate the cheesecake for about 4 hours to set before cutting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens