Yes It’s true I’ve boarded the Dubai Chocolate Train!
I’m not usually one to jump on trends right away and why this one is basically a year late
And rather than make the actual chocolate bar that everyone and their mother’s have already made…
Dubai Chocolate Cheesecake is my offering to this trend!
The best recipe for vegan cheesecake meets the unyielding Dubai Chocolate Bar!
Pistachio Kadayif filling on top of rich creamy vegan chocolate cheesecake!
With a fudgy brownie bottom and ganche icing this is one cheesecake to remember!
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Notes for Success
Using an 8″ x 3″ cake pan this time instead of my usual 7″ cheesecakes
Feel free to continue using the 7″ x 2″ pan since in retrospect it would have been sufficient space for the brownie and cheesecake batter after all
Kadayif is the main ingredient for the viral Dubai Chocolate Bar, mixed with Pistachio paste for the creamy crunchy filling
For the cheesecake recipe Tofutti Cream Cheese is the only brand I will use for my BAKED recipes *not sponsored
I’ve not had success with any other brand in BAKED recipes; for some reason some other brands I’ve tried have broken down into an oily mess when baked.|
However more recently I tried Violife again and it works! Although I still prefer the Tofutti brand
Additionally you will notice at times I will use tofu in place of some of the vegan cream cheese for a lightened up version and to cut some of the fat calories.
Usually just 4 ounces, but you can omit the tofu and use all vegan cream cheese instead
Cornstarch is a very difficult ingredient to measure consistently with a volume/spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Many times people have complained that their custard is like rubber and they don’t know why!
Dubai Chocolate Cheesecake
Ingredients
For the Brownie Bottom
- 1 cup All Purpose Flour (125g)
- ¼ teaspoon Baking Powder
- pinch Salt
- ¾ cup Granulated Sugar (155g)
- 2 teaspoon Molasses (10ml)
- 6 Tbs Vegan Butter (85g)
- 5 Tbs Brewed Coffee (75ml)
- 1½ ounces Semi Sweet Chocolate (42g)
- ½ cup Cocoa Powder (42g)
- 1 teaspoon Vanilla Extract (5ml)
For the Cheesecake
- 12 ounces Tofutti Vegan Cream Cheese *see notes (336g)
- 5 ounces Firm Tofu (140g)
- ¾ cup Powdered Sugar (90g)
- 1 Tbs Cornstarch (8g)
- 2 Tbs Cocoa Powder (12g)
- ¼ teaspoon lactic acid *or ACV
- 4 ounces Semi Sweet Chocolate (113g)
- ¾ cup Plant Milk (177ml)
For the Pistachio Filling
- 2 cup Kadayif
- 1 Tbs Vegan Butter
- 1 cup Pistachio Paste
- 2 Tbs Tahini Paste
Instructions
-
First Make the Brownies: Grease and parchment line your 8″ cake pan & preheat the oven to 350F
-
Bring the vegan butter & molasses to a boil in a medium sauce pot then add the cocoa powder & chocolate & whisk to melt smooth
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Add the hot coffee & then transfer everything to a large mixing bowl, add the vanilla extract & the sugar
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Sift the flour, baking powder & salt into the chocolate batter & stir just to combine, do not over mix
-
Pour this batter into the prepared 8″ cake pan & bake for approximately 18 minutes just until it is shiny on top & no longer liquid. Remove from oven to cool slightly while you prepare the cheesecake batter
-
For the Cheesecake: Combine all the ingredients in a food processor & whiz to a smooth batter
-
Pour the cheesecake batter directly over the brownie in the same cake pan & then place the pan into a water bath & bake for 40 minutes at 350℉ then turn the oven temperature down to 300℉ & continue baking for 15 more minutes. Then turn the oven off & let it cool slowly IN THE OVEN for 30 minutes
-
Remove from the oven & cool to cold in the refrigerator *preferably overnight
-
Prepare the Ganache according to the recipe on that page, reserve until needed (it is ok to leave out at room temperature overnight)
-
Once the cheesecake is fully cold remove it from the cake pan & remove the parchment paper then place on your serving platter
-
Prepare the Pistachio Kadayif filling by melting the vegan butter in a large saute pan over medium to high heat, add the Kadayif & cook until it is toasted approximately 5 minutes
-
Transfer to a large mixing bowl & add the pistachio paste & tahini mix well
-
Pipe a rim of ganache around the border of the cheesecake to hold in the filling then spoon the Kadayif filling on top of the cheesecake
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Refrigerate to set to COLD then pour a thin layer of ganache over top return to the refrigerator until set
-
Optional green drizzle to look like a Dubai Chocolate Bar by combining the confectioners sugar, plant milk & food color then drizzle over the ganache
Notes
Feel free to continue using the 7″ x 2″ pan since in retrospect it would have been sufficient space for the brownie and cheesecake batter after all
For the cheesecake recipe Tofutti Cream Cheese is the only brand I will use for my BAKED recipes *not sponsored
I’ve not had success with any other brand in BAKED recipes; for some reason some other brands I’ve tried have broken down into an oily mess when baked.|
However more recently I tried Violife again and it works! Although I still prefer the Tofutti brand
Additionally you will notice at times I will use tofu in place of some of the vegan cream cheese for a lightened up version and to cut some of the fat calories.
Usually just 4 ounces, but you can omit the tofu and use all vegan cream cheese instead
Cornstarch is a very difficult ingredient to measure consistently with a volume/spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Many times people have complained that their custard is like rubber and they don’t know why!
Storage: Dubai Chocolate Cheesecake must be kept refrigerated & will stay fresh loosely wrapped for up to 7 days
I do not freeze vegan cheesecakes as the texture changes & becomes soggy & separated when thawed
