Ingredients
Dubai Cheesecake Filling








No-Bake Cheesecake Filling









Chocolate Glaze



Instructions
Step 1
In a frying pan, toast kataifi dough in a small amount of butter until golden brown.
Meanwhile, melt white chocolate to a temperature of 43°C (109°F).
Combine melted chocolate with pistachio paste and vegetable oil, mixing until smooth.
Add the toasted kataifi dough and stir until fully combined.
Step 2
Soak gelatin in 30 grams of water for 10-15 minutes.
In a mixing bowl, combine cream cheese, sour cream, and powdered sugar. Beat on low speed just until combined.
Heat the soaked gelatin until it dissolves at a temperature of 70-80°C (158-176°F).
Slowly add the melted gelatin to the cream cheese mixture and stir at low speed until well combined.
Step 3
Pour the cheesecake mixture into silicone molds, smoothing the top.
Layer the Dubai cheesecake filling on top and smooth it out evenly.
Freeze for about 10-12 hours until solid.
Once set, remove from molds and immediately dip them in the chocolate glaze.
Step 4
Melt milk chocolate to 43°C (109°F).
Add refined vegetable oil to the melted chocolate and mix until well combined.
Servings
Once your Dubai Cheesecake is ready, it’s showtime! Serve these beautiful frozen delights on a vibrant dessert platter for an eye-catching display. Each cheesecake can be individually plated with a drizzle of chocolate sauce, or you could even sprinkle some crushed pistachios on top for that added crunch. Don’t forget the little details— a sprig of mint or a berry on the side can elevate your **serving presentation**! 🍰✨
For an outdoor event, why not create a charming dessert table at your picnic? Just imagine this **frozen cheesecake** nestled among colorful fruits, macarons, and delicate pastries. Each bite promises a burst of creamy goodness that’ll have friends and family clamoring for the recipe!
Equipment
Silicone molds make it easy to release your frozen cheesecake without damaging its shape. Look for molds that are sturdy and flexible for best results!



A mixer will help you achieve the right consistency for your cheesecake filling. Ensure to mix at low speeds to avoid overworking the ingredients.
This is essential for melting chocolate and gelatin gently without burning them. If you don't have one, a heatproof bowl over a pot of simmering water works perfectly!



Accurate measurements are crucial in baking. Invest in a good set of measuring tools to ensure your cheesecake turns out perfectly every time!



Variations
For those following **gluten-free** diets, simply swap the kataifi dough with gluten-free phyllo pastry or crushed gluten-free cookies for the base. 🌾🚫
If you're looking for **vegan** options, use coconut cream in place of the cream cheese and dairy sour cream. Combine it with plant-based gelatin alternatives or use agar-agar, which makes it just as delicious! 🥥💚
Faq
- How do I know if my cheesecake is set properly?
The cheesecake should be firm to the touch and have a smooth appearance. A good test is to gently shake the mold; if it wobbles slightly but holds its shape, it's ready!
- Can I use different flavors for the cheesecake?
Absolutely! Feel free to experiment with different nut butters, chocolates, or fruits mixed into the cheesecake filling for unique and flavorful variations!
- What is the best way to store leftover cheesecake?
Keep your frozen cheesecake in an airtight container in the freezer. It can last up to 2 months! Just be sure to allow it to thaw slightly before serving.
- Can I make this cheesecake without a mixer?
Yes! If you mix by hand, it may take a bit longer, but ensure all the ingredients are fully combined. Use a sturdy whisk to make it easier!
- What’s the secret to making a smooth chocolate glaze?
Make sure to melt the chocolate gently and avoid any water contact to prevent seize. Mixing in vegetable oil creates a shiny finish!
- Is there a way to make my cheesecake more creamy?
Incorporate a bit more cream cheese or use full-fat versions of your dairy products for a richer, creamier texture!