Dubai Chocolate Cheesecake

• butter↗100g g

  melted, plus extra for the tin

• dijestive biscuits↗200g g
• peeled pistachios↗50g g

  plus extra for decoration

• toasted kataifi dough50g g

  plus extra for decoration

• full‑fat soft cheese↗800g g
• pistachio cream or butter↗200g g
• granulated sugar↗200g g
• vanilla extract↗1 tsp tsp
• plain flour↗2 tbsp tbsp
• eggs↗4
• sour cream↗200ml ml
• double cream↗150ml ml
• dark chocolate↗100g g

  finely chopped

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Butter a 23 cm baking tin and line the sides with parchment. Pulse the biscuits and pistachios in a food processor until fine crumbs. Transfer the mixture to a bowl, then add the phyllo dough and melted butter and mix well. Press the mixture into the bottom of the tin and bake for 10 minutes. Let it cool while you prepare the filling.

2. 2

   Rinse the food processor, then add the soft cheese, pistachio cream, sugar, vanilla, flour, eggs and sour cream. Process until a smooth batter resembling double cream forms. Place the cheesecake base on a tray to catch any drips, and carefully pour the cheesecake mixture onto the base.

3. 3

   Reduce the oven temperature to 160 °C/140 °C with convection/gas 3 and place the cheesecake on the middle rack, then bake for another 45 minutes. After the second bake, turn off the oven and let the cheesecake cool inside with the door closed for 1 hour – resist the urge to peek, otherwise the cheesecake may crack. Then open the oven door slightly and leave it ajar for another hour (you can use a wooden spoon to prop the door open). Cool for another hour at room temperature, then cover and refrigerate overnight.

4. 4

   For the glaze, heat the double cream in a heat‑proof bowl in the microwave in short bursts or in a small saucepan over low heat until it just begins to steam. Place the dark chocolate in a heat‑proof bowl, pour the hot cream over it and let stand for a few minutes, then stir to a smooth ganache. Carefully pour the ganache over the cheesecake layer and quickly spread to the edges until set. Sprinkle with extra pistachios and kataifi around the rim. Chill for at least 30 minutes, then remove from the tin and gently lift off the parchment before serving. Store in the fridge for up to five days.