Dubai Chocolate Cheesecake Bars

These extra decadent Dubai Chocolate Cheesecake Bars feature a kataifi pistachio cream crust, a creamy cheesecake filling, then topped with more kataifi pistachio and finished with a smooth and silky chocolate ganache! It's crunchy, sweet, salty, and 100% delicious!

Prep Time 20

Cook Time 40

Chill Time 6

Total Time 7

Ingredients

Pistachio Kataifi Crust (and filling)

▢ 300 grams shredded kataifi dough cut into small pieces
▢ 5 tablespoon (56 g) unsalted butter
▢ 200 grams pistachio cream
▢ 3 tablespoon (45 g) tahini

Cheesecake Bars

▢ 16 oz. cream cheese room temperature (see notes)
▢ ¾ cup (150 g) granulated sugar
▢ ¼ cup (65 g) sour cream room temperature
▢ 1 teaspoon (4 g) vanilla extract
▢ ¼ teaspoon (1.5 g) salt
▢ 3 large eggs room temperature

Chocolate ganache

▢ 100 grams semi-sweet chocolate chocolate chips or chopped bars
▢ 100 grams heavy cream

Instructions

Crust

Line an 8x8 square baking pan with parchment paper, making sure to let the parchment overhang for easy removal. Set aside.
Preheat a large skillet on medium heat and melt 5 tablespoon of butter, then add the kataifi dough and coat in butter. 5 tablespoon might seem like a lot of butter initially but it's important to coat all the pastry dough in butter so that it crisps up. Continue stirring (don't leave it, otherwise parts of it could start burning).
It will take about 10-15 minutes to get all the pastry dough crispy and golden brown. Just keep stirring until you reach the desired color and all the dough is now golden brown.
Pour crispy kataifi into a bowl, add the pistachio cream and tahini and stir.
300 grams shredded kataifi dough, 5 tablespoon (56 g) unsalted butter, 200 grams pistachio cream, 3 tablespoon (45 g) tahini
Pour ⅔ of the kataifi filling into the prepared baking pan and press into the bottom of the pan. You can use a spoon, offset spatula, or flat measuring cup to create a smooth, flat bottom.
Cover the remaining ⅓ of the filling and store until cheesecake is done chilling (you'll be adding this to the top of the cheesecake).

Cheesecake Bars

Preheat oven to 325℉
In a large mixing bowl, add the room temperature cream cheese and sugars and beat together on medium speed until well combined, smooth, and creamy - about 3 minutes. Scrape down the bowl and sides. Add the salt and vanilla extract and beat for 30 seconds.
16 oz. cream cheese, ¾ cup (150 g) granulated sugar, ¼ cup (65 g) sour cream, 1 teaspoon (4 g) vanilla extract, ¼ teaspoon (1.5 g) salt
Add the eggs and beat until combined. Don't over mix. Just until all the eggs are combined.
3 large eggs
Pour the batter into the prepared pan and bake for 35-40 min until sides puff up and cracks form and there’s a slight jiggle in the center of the cheesecake. Remove from the oven and let come to room temperature, then place in the refrigerator to chill for at least 6 hours, or overnight.
If your cheesecake cracks, it's ok. You'll top it with spread, which will cover the cracks. See tips below for avoiding cracks.

Filling & Topping

Once cheesecake is chilled, top with the remaining kataifi/pistachio filling and smooth it out into an even layer.
Place chocolate in a heat-proof bowl and set aside.
Heat up heavy cream until it reaches a simmer (do not boil), then pour it over the chocolate and let sit for a few minutes, then stir until completely smooth. Once smooth, let it sit for about 5 or so minutes until it thickens a little, then pour it over the cheesecake and smooth it out. If the chocolate is still too thin, let it sit another 10 minutes before slicing into the cheesecake.
Tips for cutting cheesecake: Warm your knife under warm water, then wipe it down. Slice into the cheesecake, and make sure to wipe the knife down between slices to get clean cuts.
100 grams semi-sweet chocolate, 100 grams heavy cream

Notes

Cream cheese: Make sure you're using brick-style block cream cheese. You'll need two blocks for this recipe.

To avoid cheesecake cracks: Make sure you start with room temperature ingredients. Once adding the eggs, only mix until combined, and start checking your cheesecake bars at 35 minutes. Once the sides are puffed with cracks and the center has a slight jiggle, remove it and let it cool. If you still form cracks, it's ok because it gets covered with chocolate ganache, and it will still be delicious!

Keyword 8x8 cheesecake bars, dubai chocolate bar, dubai chocolate cheesecake bars, kataifi pastry, pistachio cheesecake, viral dubai chocolate bar

Tried this recipe?Mention @siftwithkima or tag #SiftwithKima on Instagram!