Description
Chocolate Pistachio Cheesecake Dubai Style whisks you into a creamy desert dream, blending rich chocolate with nutty pistachio in a smooth, elegant dessert. Silky layers melt across your palate, delivering classic Middle Eastern flair with a delectable cheesecake twist.
Ingredients
Scale
Base:
- 34 Oreo cookies
- 3 oz butter
Filling:
- 21 oz cream cheese spread
- 1 cup natural pistachio butter
- 3 medium eggs
- ¾ cup granulated sugar
- 120 g heavy whipping cream
- 6 oz white chocolate
- ⅓ cup heavy cream
- 2.3 oz dark chocolate
Flavor and Garnish:
- 1 teaspoon vanilla extract
- 1 teaspoon matcha green tea
- ½ teaspoon lemon zest
- 1 tablespoon lemon juice
- 6 drops almond extract
- 1 pinch salt
- ⅛ teaspoon cinnamon
- 1 teaspoon honey
- 3 tablespoons chopped pistachios
Instructions
- Pulverize 34 Oreo cookies in a food processor until they form fine crumbs. Melt 3 oz butter and blend thoroughly with cookie crumbs to create a cohesive mixture.
- Press the buttery cookie mixture firmly into the bottom of a 9-inch springform pan, creating an even, compact layer using the back of a measuring cup.
- Soften 21 oz cream cheese at room temperature for 30 minutes before mixing to ensure smooth texture.
- Combine cream cheese with ¾ cup granulated sugar, whisking at medium speed for 2-3 minutes until completely smooth and no lumps remain.
- Add 1 pinch salt, 2 teaspoons vanilla extract, ⅛ teaspoon cinnamon, 1 teaspoon matcha green tea, ½ teaspoon lemon zest, 1 tablespoon lemon juice, and 6 drops almond extract to the cream cheese mixture.
- Gently fold in 120 g heavy whipping cream and 1 cup natural pistachio butter until fully incorporated.
- Melt 6 oz white chocolate using a double boiler, then slowly blend into the cheesecake mixture.
- Incorporate 3 medium eggs one at a time, mixing on low speed after each addition to prevent overmixing.
- Pour the complete filling over the prepared Oreo crust, smoothing the top with a spatula.
- Bake the cheesecake at 325°F for 55-60 minutes, until the center is slightly jiggly but set.
- Remove from oven and let cool completely at room temperature for 2 hours.
- Prepare chocolate ganache by heating ⅓ cup heavy cream until steaming, then pour over 2.3 oz dark chocolate and 1 teaspoon honey.
- Whisk the ganache until glossy and smooth, then carefully spread over the cooled cheesecake.
- Garnish the top with 3 tablespoons chopped pistachios, creating an elegant decorative pattern.
- Refrigerate the cheesecake for at least 4 hours or overnight before serving to allow flavors to meld and texture to set.
Notes
- Crush Oreo cookies finely for a smooth, even crust that holds together perfectly when sliced.
- Use room temperature cream cheese and eggs to ensure a silky, lump-free cheesecake filling that blends seamlessly.
- Avoid overmixing the batter to prevent air bubbles that can cause cracking during baking, and gently fold ingredients to maintain a creamy texture.
- For a gluten-free version, swap Oreo cookies with gluten-free chocolate cookies or ground nuts, and check that all ingredients are certified gluten-free.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 8 to 10
- Calories: 435 kcal
- Sugar: 26 g
- Sodium: 150 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 110 mg