Why did my cheesecake crack?

Cracks in your Dubai chocolate cheesecake usually come from one of three things: cold ingredients, overmixing, or overbaking. Always make sure your cream cheese, eggs, and sour cream are at room temperature before you begin. When you add the eggs, mix just until combined — too much air leads to rising and collapsing. Also, begin checking your cheesecake at the 35-minute mark. The edges should be set and the center slightly jiggly. Even if cracks happen, don’t worry — they’ll be covered by the kataifi layer and ganache.

Should cheesecake bars be refrigerated?

Yes, definitely. To preserve their ideal texture and flavor, Dubai chocolate cheesecake bars should always be refrigerated. Once baked and cooled, they require a minimum of 6 hours in the fridge to fully set. Keep them covered and chilled for up to 7 days. For longer storage, you can freeze individual portions — just wrap them well and let them thaw overnight in the refrigerator before enjoying.

What Is the Dubai Chocolate Bar?

The Dubai Chocolate Bar is an indulgent dessert that served as the inspiration behind the Dubai chocolate cheesecake. It features crunchy kataifi pastry wrapped around a sweet pistachio and tahini filling, all enveloped in a thick, rich chocolate coating. This decadent treat captured massive attention on social media in 2023, particularly in the UAE and across the region. The cheesecake version reimagines those same bold, luxurious flavors in a baked form, delivering a layered dessert that’s as eye-catching as it is delicious.

Dubai Chocolate Cheesecake – Irresistible Dessert in 1 Hour

Description

This Dubai Chocolate Cheesecake is an indulgent, Middle Eastern-inspired dessert featuring a crunchy kataifi pistachio crust, silky cheesecake center, and a rich chocolate ganache topping. It’s a luxurious fusion treat that’s perfect for holidays, celebrations, or any time you want to impress.

Ingredients

300g kataifi dough, thawed and chopped
5 tbsp unsalted butter
200g pistachio cream
3 tbsp tahini
16 oz full-fat cream cheese (room temp)
3/4 cup granulated sugar
1/4 cup sour cream (room temp)
1 tsp vanilla extract
1/4 tsp salt
3 large eggs (room temp)
100g semi-sweet chocolate (chips or chopped)
100g heavy cream

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Instructions

Prepare the Kataifi Crust: In a skillet over medium heat, melt butter and stir in chopped kataifi. Toast until golden and crispy. Remove from heat and mix in pistachio cream and tahini.
Form the Crust: Press 2/3 of the kataifi mixture into a lined 8×8-inch baking pan. Set the remaining 1/3 aside for topping later.
Mix the Filling: Beat room-temperature cream cheese and sugar until smooth. Add sour cream, vanilla, and salt. Mix in eggs one at a time, just until combined.
Bake: Pour filling over the crust. Bake at 325°F (163°C) for 35–40 minutes, until edges are puffed and center jiggles slightly. Cool completely, then refrigerate at least 6 hours.
Top and Decorate: Spread remaining kataifi mixture on top. Prepare ganache by pouring warm cream over chocolate. Stir until smooth, then pour over cheesecake. Chill before serving.
Serve: Slice with a warm knife for clean edges. Garnish with crushed pistachios or edible gold if desired.

Notes

Ensure all ingredients are room temperature to prevent cracks. Don’t overmix the eggs. If kataifi isn’t available, a graham cracker crust can be substituted. For a no-bake version, omit the eggs and use gelatin to set the filling.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baked
Cuisine: Middle Eastern Fusion