No Bake Viral Dubai Chocolate Cheesecake

Kataifi Base

• 200 g Shredded Kataifi pastry 
• 57 g (1/4 cup) unsalted butter
• 1 tbsp tahini paste
• 1 tbsp honey
• pinch of salt
• 2-3 tbsp finely chopped pistachio 
• 200 g (3/4 cup + 2 tbsp) pistachio cream

Pistachio Cream Cheese Filling

• 280 g 1 package of full-fat cream cheese, cold
• 250 g Mascarpone cheese, slightly cold
• 1 tbsp fresh lemon juice
• 1/4 tsp salt 
• 1/2 tsp vanilla extract 
• 130 g (1 cup) Icing sugar/powdered sugar, divided
• 150 g white chocolate 
• 60 g (1/4 cup) Pistachio cream
• 240 g (1 cup) whipping cream, chilled

Chocolate Ganache Layer

• 55 g (approx. 1/4 cup) Dark chocolate, chopped 
• 55 g (approx. 1/4 cup) Milk chocolate, chopped
• 75 ml (1/3 cup) Double cream/heavy cream

For Garnishing

• 2-3 tbsp finely chopped pistachio 
• 2-3 tbsp pistachio cream

Kataifi Base

1. Line the bottom and sides of an 8” (20 cm) springform pan with baking paper.
2. Cut the kataifi pastry into small pieces.
3. In a large non-stick skillet over medium-low heat, melt the butter and add the kataifi. Break up any clumps as you go, and keep stirring to prevent burning. Toast while stirring constantly, for about 10-15 minutes or until it is golden brown and crispy.
4. Remove from the heat and transfer to a mixing bowl to cool slightly.
5. Add honey, chopped pistachio, a pinch of salt, tahini paste and pistachio butter, and stir until fully combined. If the pistachio butter is too thick, warm it slightly in the microwave for easier mixing.
6. Spoon the mixture into an 8” springform pan and press it down firmly, using a spoon or the back of a glass to form an even and compact crust. Chill in the fridge for 30–45 minutes or place in the freezer for 15 minutes to set.

Pistachio Cream Cheese Filling

1. Melt the chopped white chocolate in the microwave in 30-second intervals, stirring between each until smooth. Add the pistachio cream and stir until fully combined. Set aside to cool to room temperature. 
2. At this point, take the mascarpone cheese out of the fridge and let it sit at room temperature while you prepare the filling. It should be slightly cold, not softened.
3. Chill the mixing bowl and beater attachment in the fridge for 30 minutes. Add chilled whipping cream and half the icing sugar, then beat on medium speed until stiff peaks form (about 3-5 minutes). Do not over-beat. Set aside.
4. In a large mixing bowl or stand mixer, beat the cold cream cheese, vanilla, lemon juice, and remaining icing sugar until smooth. Add mascarpone and continue beating until the mixture is smooth and creamy, scraping down the sides as needed. Avoid over-mixing.
5. Gently add the white chocolate and pistachio cream mixture, and whisk on low speed until just combined. Avoid over-mixing.
6. Gently fold the chilled whipped cream into the cream cheese filling in two parts, using a spatula until the mixture is smooth and light. 
7. Spread the filling evenly over the crust and smooth the top with a spatula. Chill in the fridge for a minimum of 10–12 hours, or ideally overnight, for best results.

Chocolate Ganache Layer

1. Warm the double cream in a small saucepan until it begins to simmer (don’t boil), then pour it over the chopped dark + milk chocolate in a heatproof bowl. Let it sit for 1–2 minutes, then stir until smooth and glossy. Let the ganache cool slightly, then pour over the chilled cheesecake and spread evenly. Refrigerate for 40-50 minutes until the topping is set.

For Garnishing

1. Drizzle 3 tablespoons of melted pistachio cream over the ganache (melt it slightly in the microwave and drizzle if desired). Pop in the fridge for 15 minutes to set.
2. Once set, run a butter knife around the edges of the cheesecake to loosen it, then gently unlock and remove the springform pan.
3. Finish by garnishing the top with crushed pistachios.
4. Carefully transfer the cheesecake to a serving platter or cake stand. Make slices with a sharp knife, serve and enjoy!