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Dubai chocolate style cheesecake

Dubai-style chocolate cheesecake

The TikTok favourite Dubai chocolate bar is given a cheesecake spin in this impressive-looking dessert. Shredded wheat replaces hard-to-find kadayif (Middle Eastern crispy pastry) and the readymade pistachio cream takes it to the next level with minimal effort. Want even more pistachios in your life? Try our Dubai-style chocolate brownies.

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Vegetarian
  • Serves10
  • CourseDessert
  • Prepare20 mins
  • Cook10 mins
  • Total time30 mins
  • Pluschilliing

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 350g soft cheese, at room temperature
  • 100g caster sugar, plus 1 tbsp
  • 80g unsalted butter, plus extra for greasing
  • 200g pistachio kernels, plus about 2 tbsp extra to serve
  • 300g dark chocolate (70% cocoa)
  • 2 pieces shredded wheat (1 portion-size packet)
  • 160g pot Rhythm 108 Creamy Pistachio, or other pistachio spread
  • 150ml double cream

Method

  1. In a bowl, beat together the soft cheese and 100g sugar with a pinch of salt and set aside at room temperature. Grease and line the base and sides of a 20cm springform cake tin. Melt the butter in a pan over a low heat. Put the pistachios in a food processor and whizz to fine crumbs. Stir into the melted butter with a pinch of salt and the remaining 1 tbsp sugar. Press into the base of the tin and a little up the sides. Set aside in the fridge.

  2. Meanwhile, break the chocolate in a heatproof bowl and set over a pan of barely simmering water until it melts, then allow to cool (until quite cool but still liquid). Crumble the shredded wheat into a bowl then stir through the pistachio spread, crushing the shredded wheat until well combined. In a large bowl, whisk the double cream until it forms soft peaks, then fold in the cooled chocolate. Fold in the cheese mixture with a pinch of salt until combined. To assemble, spread the shredded wheat mixture over the chilled pistachio base, then spoon the cheesecake mixture on top, spreading out evenly with a spatula. Chill for at least 2 hours (or overnight).

  3. When ready to serve, carefully remove the cheesecake from the tin. Roughly chop the extra pistachios and scatter around the edge on top of the cheesecake, then serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,836kJ/ 684kcals

Fat

54g

Saturated Fat

25g

Carbohydrates

36g

Sugars

30g

Fibre

6.4g

Protein

12g

Salt

0.3g

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