Dubai-style chocolate cheesecake

Name: Dubai-style chocolate cheesecake
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 10
Ingredients: 350 g soft cheese, at room temperature; 100 g caster sugar, plus 1 tbsp; 80 g unsalted butter, plus extra for greasing; 200 g pistachio kernels, plus about 2 tbsp extra to serve; 300 g dark chocolate (70% cocoa); 2 pieces shredded wheat (1 portion-size packet); 160 g pot Rhythm 108 Creamy Pistachio, or other pistachio spread; 150 ml double cream

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.

5 out of 5 stars(9) Rate this recipe

Vegetarian

Serves10
CourseDessert
Prepare20 mins
Cook10 mins
Total time30 mins
Pluschilliing

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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

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.
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).
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.

Typical values per serving when made using specific products in recipe