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Chocolate Pistachio Cheesecake (Dubai Style) Recipe

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3.9 from 6 reviews

This delightful Chocolate Pistachio Cheesecake combines a rich Oreo cookie crust with a creamy pistachio-infused cheesecake filling, topped with a luscious chocolate glaze. Inspired by Dubai-style flavors, it’s a perfect blend of nutty, sweet, and tangy elements with a hint of almond and matcha for color. Ideal for dessert lovers looking for an elegant yet indulgent treat.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 8 hours 40 minutes (including chilling time)
  • Yield: 14 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Dubai / Middle Eastern-inspired

Ingredients

For the Chocolate Crust

  • 34 Oreo cookies (gluten-free Oreos also work)
  • 3 oz butter (approximately 2/3 cup + 1 tablespoon)

For the Pistachio Filling

  • 21 oz cream cheese spread (at room temperature)
  • 3/4 cup granulated sugar (add 2 more tablespoons if you have a sweet tooth)
  • 1 pinch salt
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon cinnamon
  • 1 teaspoon matcha green tea powder (optional, for color)
  • 1/2 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 6 drops almond extract
  • 120 grams heavy whipping cream (35% fat)
  • 1 cup natural pistachio butter
  • 6 oz white chocolate (chopped)
  • 3 medium eggs (at room temperature)

For the Chocolate Topping

  • 1/3 cup heavy cream (35% fat)
  • 2.3 oz dark chocolate (chopped)
  • 1 teaspoon honey
  • 3 tablespoons chopped pistachios (optional)

Instructions

  1. Prepare the Chocolate Crust: Transfer the Oreo cookies, including their filling, into a food processor and pulse until you achieve fine crumbs. Alternatively, place the cookies inside a sealed bag and crush them using a rolling pin.
  2. Melt Butter & Combine: Melt the butter in a small pot over low heat. Add the cookie crumbs to the melted butter and stir until fully combined, allowing the heat to help melt the cookie filling.
  3. Form Crust in Pan: Line the bottom and sides of a 9 or 10-inch baking pan with parchment paper (unless using a springform pan). Press the cookie mixture evenly into the bottom and sides of the pan using the back of a spoon, then use a flat-bottomed tumbler to smooth and compact the crust further.
  4. Prepare Pistachio Filling: In a large bowl, combine cream cheese, sugar, salt, vanilla extract, cinnamon, matcha powder (if using), lemon zest, lemon juice, and almond extract. Whisk until smooth and creamy. Then add the heavy whipping cream and beat until fully incorporated.
  5. Melt Pistachio Butter & White Chocolate: In a small pot over medium heat or in a microwave, melt the pistachio butter and white chocolate together. Once melted, mix this blend into the cream cheese mixture thoroughly. At this point, preheat the oven to 330°F (165°C) and bring water to a boil in a medium pot for the water bath.
  6. Add Eggs Carefully: Add the eggs one at a time to the filling, mixing gently just until combined after each addition. Use a spatula to scrape the bowl bottom once or twice. Avoid overmixing to prevent air bubbles which can cause cracks during baking.
  7. Assemble Cheesecake: Pour the pistachio cheesecake batter over the prepared crust and smooth the top evenly.
  8. Prepare Water Bath & Bake: Place the filled baking pan into a larger baking pan and carefully pour boiling water into the larger pan until it reaches about 1.5 inches high. Bake at 330°F (165°C) for approximately 70 minutes, or until the edges are set but the center still jiggles slightly.
  9. Cool & Chill: Remove the cheesecake from the oven and let it cool to room temperature. Cover with plastic wrap and refrigerate for at least 6 hours or overnight to set properly. When ready, unmold the cheesecake and transfer it to a serving plate.
  10. Prepare Chocolate Topping: In a small pot or heatproof bowl, gently melt the heavy cream and dark chocolate over low heat or in short microwave bursts. Stir in the honey until the mixture is smooth and glossy.
  11. Glaze the Cheesecake: Pour a thin layer of the warm chocolate topping evenly over the chilled cheesecake. Tilt the cheesecake gently to spread the glaze, allowing some to drizzle naturally down the sides. Optionally, sprinkle chopped pistachios on top for garnish.

Notes

  • Using room temperature eggs and cream cheese helps ensure a smooth batter and prevents lumps.
  • Do not overmix the cheesecake batter to avoid cracks during baking caused by excess air.
  • If using a springform pan, unmolding is easier by releasing the pan sides carefully after the cheesecake is fully chilled.
  • The water bath (bain-marie) is essential for even baking and to prevent the cheesecake from drying or cracking.
  • The optional matcha powder adds a subtle green hue and a mild earthy flavor, but can be omitted if unavailable.
  • Pistachio butter can be homemade by grinding pistachios until smooth or bought pre-made.
  • Adjust sugar levels according to your sweetness preference; the recipe allows an increase for a sweeter cheesecake.

Find it online: https://cheftinaskitchen.com/chocolate-pistachio-cheesecake-dubai-style-recipe/