Eggless Dubai Chocolate Cheesecake
Eggless Dubai Chocolate Cheesecake is an amazing dessert with four different layers inspired by the viral Dubai Chocolate.
Ingredients
For the base
- 125 g Roasted Kataif Pastry
- 1 tsp ghee
- 15 gm pistachios slivered
- 20 g Butter
- 50 g Sugar
For the Cheesecake Layer
- 300 g Cream cheese
- 200 ml Sweetened Condensed Milk
- Rose Essence
- 100 ml Amul Fresh Cream
For the Chocolate Kataif Layer
- 125 g Roasted Kataif
- Pistachio Cream – as much as needed
Pistachio Cream:
- 200 g Pistachios
- 200 g White Chocolate
Topping
- 50 g Dark Chocolate
- 50 ml Amul Low Fat Cream
- Slivered Pistachios
Instructions
Base:
- Roast the kataif for base with a tsp of ghee until golden.
- Add sugar, melted butter and pistachios and mix well.
- Transfer to a 7” loose bottomed tin and press the kataif mix well until compact.
Cheesecake Layer:
- Preheat oven to 150C.
- Beat cream cheese until soft.
- Add sweetened condensed milk and rose essence and beat well.
- Add cream and mix together.
- Pour this mixture over the base.
- Place the tin inside a larger tin and add water in the larger tin.
- Bake the cheesecake in the water bath for 45 minutes.
- Open the door of oven and let the cheesecake cool completely.
The Pistachio Khataif Layer:
- Melt white chocolate and keep it aside.
- In a mixer, take pistachios and grind until it starts forming paste.
- Add the white chocolate and grind until it forms a paste.
- Add this paste to the roasted kataif and mix well. Adjust the pistachio cream as needed to get a spreadable kataif.
- Transfer this on top of the baked cheesecake and spread it evenly with a spatula.
The Chocolate Topping:
- Melt chocolate in a bowl.
- Add hot cream to it and mix well.
- Pour this on top of the Kataif layer and spread it evenly.
- Add slivered pistachios on the sides.
- Cover with cling film and refrigerate overnight.
- The next day, remove the cheesecake from fridge and slice it into 8 equal wedges using a warm sharp knife.