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Dubai Pistachio Cheesecake

Dubai Pistachio Cheesecake
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A luxurious, halal-friendly Dubai-inspired pistachio cheesecake featuring a crunchy digestive biscuit and pistachio crust, a creamy pistachio and cardamom-infused filling, and a delicate whipped cream topping garnished with rose petals.

Ingredients

Scale

200 g Digestive Biscuits (halal certified)
0.5 cup Unsalted Butter (halal certified), melted
0.25 cup Ground Pistachios
24 oz Cream Cheese (full-fat, halal certified), softened
1 cup Granulated Sugar
3 large Eggs
1 tsp Vanilla Extract (alcohol-free)
0.5 cup Sour Cream or Crème Fraîche (halal certified)
0.5 cup Pistachio Paste (pure, unsweetened)
0.5 tsp Rosewater (optional)
0.25 tsp Cardamom Powder (optional)
1 cup Heavy Whipping Cream (halal certified)
2 tbsp Powdered Sugar
0.25 cup Chopped Pistachios
1 pinch Dried Rose Petals (optional)

Instructions

  1. Preheat your oven to 325°F (160°C) and grease a 9-inch springform pa
  2. Combine the crushed digestive biscuits, melted butter, and ground pistachios for the crust
  3. Press the mixture firmly into the bottom of the prepared springform pa
  4. Bake the crust for 8-10 minutes, then let it cool completely
  5. In a large bowl, beat the softened cream cheese with sugar until smooth and creamy
  6. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next
  7. Stir in the alcohol-free vanilla extract, sour cream (or crème fraîche), pistachio paste, rosewater, and cardamom powder until just combined
  8. Pour the filling over the cooled crust
  9. Place the springform pan into a larger roasting pan and fill the roasting pan with about an inch of hot water to create a water bath
  10. Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly
  11. Turn off the oven, crack the door, and let the cheesecake cool slowly in the oven for one hour
  12. Remove from the oven, take it out of the water bath, and chill in the refrigerator for at least 6 hours or preferably overnight
  13. Before serving, whip the heavy cream with powdered sugar until stiff peaks form
  14. Spread the whipped cream over the chilled cheesecake and garnish with chopped pistachios and dried rose petals

Notes

Ensure cream cheese and eggs are at room temperature to prevent lumps.

Avoid overmixing once eggs are added to prevent air bubbles and cracks.

The water bath is essential for a creamy, crack-free finish.

Use high-quality, unsalted pistachio paste for a vibrant green color.

The cheesecake is best stored in an airtight container in the refrigerator for 4-5 days.

You can freeze the cheesecake (without whipped cream) for up to 1 month.

Nutrition

Find it online: https://fabiloustaste.com/dubai-pistachio-cheesecake/