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Chocolate Pistachio Cheesecake (Dubai Style) Recipe

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4.3 from 11 reviews

This decadent Chocolate Pistachio Cheesecake combines a rich Oreo cookie crust with a silky pistachio and cream cheese filling, topped with a luscious chocolate glaze. Inspired by Dubai-style desserts, it blends sweet white and dark chocolate with aromatic flavors like almond and matcha for a unique and indulgent treat perfect for special occasions or impressive dessert sharing.

Ingredients

For the Chocolate Crust

  • 34 Oreo cookies (gluten-free Oreos also work!)
  • 3 oz butter (3 oz = 2/3 cups + 1 Tbsp)

For the Pistachio Filling

  • 21 oz cream cheese spread (at room temperature)
  • 3/4 cup granulated sugar (add 2 more Tbsp if you have a sweet tooth)
  • 1 pinch salt
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon cinnamon
  • 1 teaspoon matcha green tea (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)
  • 1/3 cup heavy cream (35% fat)
  • 2.3 oz dark chocolate (chopped)
  • 1 teaspoon honey
  • 3 tablespoons chopped pistachios (optional)

Instructions

  1. Make the Chocolate Crust: Transfer the Oreo cookies with their filling into a food processor and process until you get fine crumbs. Alternatively, place the cookies in a bag and crush them finely with a rolling pin.
  2. Combine Crust Ingredients: Melt the butter in a small pot over low heat. Add the cookie crumbs and stir until fully combined and the heat helps melt the cookie filling to form a sticky mixture.
  3. Press Crust in Pan: Line the bottom and sides of a 9 or 10-inch baking pan with parchment paper. Transfer the cookie mixture into the pan and press firmly into the bottom and sides using the back of a spoon, then use a flat-bottomed tumbler to make it even. If using a springform pan, parchment is unnecessary.
  4. Prepare Pistachio Filling: In a large bowl, combine cream cheese, sugar, salt, vanilla extract, cinnamon, matcha (if using), lemon zest, lemon juice, and almond extract. Beat with a whisk or mixer until smooth. Add heavy cream and mix until incorporated.
  5. Melt Pistachio and White Chocolate: In a small pot over medium heat or in a microwave, melt together the pistachio butter and chopped white chocolate until smooth. Stir this mixture into the cream cheese filling evenly.
  6. Preheat Oven and Boil Water: Preheat your oven to 330°F (165°C). Fill a medium pot with water and bring it to a boil to prepare for the water bath.
  7. Add Eggs: Add the eggs one at a time into the filling, mixing gently just until combined. Scrape the bowl’s bottom once or twice. Avoid overmixing to prevent air bubbles that cause cracks.
  8. Fill Pan: Pour the pistachio cheesecake filling over the prepared crust and smooth the surface with a spatula.
  9. Water Bath Bake: Place the baking pan into a larger pan. Pour the boiling water into the larger pan, filling about 1 1/2 inches high. Bake for 70 minutes or until the edges are set but the center slightly wobbles.
  10. Cool and Refrigerate: Allow the cheesecake to cool completely. Cover with plastic wrap and refrigerate for at least 6 hours or overnight to set fully.
  11. Unmold Cheesecake: Remove the cheesecake from the refrigerator. If using a springform pan, release the sides carefully. If using a normal pan, run a knife along edges before inverting or lifting out the cheesecake onto a serving plate.
  12. Prepare Chocolate Topping: In a small pot or heatproof bowl, melt the heavy cream and chopped dark chocolate over stove or microwave until smooth. Stir in honey until well combined.
  13. Apply Chocolate Glaze: Pour a thin layer of the warm chocolate topping evenly over the cheesecake, gently tilting the pan to spread it. Allow some to drizzle down the sides if desired. Optionally, sprinkle chopped pistachios on top for garnish.

Notes

  • You can substitute regular Oreos with gluten-free Oreos if needed.
  • Ensure cream cheese and eggs are at room temperature for a smooth batter and even baking.
  • Natural pistachio butter adds authentic flavor; if unavailable, you can blend pistachios with a bit of neutral oil to make your own.
  • Do not overmix the batter after adding eggs to minimize cracks.
  • The water bath (bain-marie) baking method ensures creamy, crack-free cheesecake by moderating the heat.
  • Chilling the cheesecake thoroughly improves texture and flavor.
  • Use a springform pan for easier removal; otherwise, carefully use parchment and a thin knife to loosen edges.

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