Here is a Middle East inspired cheesecake filled with creamy pistachios with a crunchy chocolate crust and a creamy chocolate ganache topping. This show stopping dessert has an incredible texture and flavor.
Dubai Cheesecakes have a crunchy layer called kataifi. Kataifi is hard to duplicate for a low-carb recipe. So I toasted unsweetened coconut and rice crisp to get the crunch in this cheesecake. While it is not be the perfect substitute, I am pleased with the crunch it does give.
Cheesecakes have always been a dessert I enjoy making. There are also one of the easiest desserts to make sugar-free and low carb. I often take them to potlucks and church functions and very seldom bring any leftovers home. I very seldom get a slice either. There is a variety of cheesecakes in the recipe section.
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover, spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.
Instructions on preparing the cheesecake:
Crust: In a skillet melt the butter over medium heat. Add unsweetened coconut and sprouted brown rice crisps. Stir to coat with the melted butter. Continue stirring until the coconut and rice crisps are browned.
Remove from the skillet and place into a bowl. Add Tahini Paste, pistachio cream, cocoa powder, and THM Gentle Sweet. Mix well.
Line a cheesecake pan with parchment paper.
Press firmly into the bottom of a 9-inch cheesecake pan. Refrigerate the crust until firm.
Filling: In a mixer bowl, whip cream cheese until smooth and free from lumps, scraping the sides the bowl often. Add the blended cottage cheese and THM Gentle Sweet. Mix well. Add vanilla, 1/3 cup pistachio cream, and 1 cup whipping cream. Whip until fluffy and thickened.
Soften unflavored gelatin in remaining 1/3 cup heavy whipping cream for 5 minutes.
Spread 1/2 of the cream cheese mixture evenly over the prepared crust. Refrigerate so it firms up (15 minutes).
Ganache: Heat heavy whipping cream to almost a boil. Pour over Lily’s Dark Chocolate Chips. Allow the mixture to set for 5 minutes. Stir well until smooth and glossy. Pour over cheesecake and allow it to firm.
Whipped Cream: Whip cream until soft peaks form. Add Xanthan gum and THM Stevia. Whip until thickened. With a decorating bag pipe mounds unto the cheesecake. Garnish with chopped pistachios. Serves 12.
Pistachio and Chocolate Dubai Cheesecake
- Crust:
- 3 tablespoons butter
- 2/3 cup unsweetened coconut
- 1/2 cup sprouted brown rice crisps
- 2 tablespoons Tahini Paste
- 1/2 cup pistachio cream**
- 3 tablespoons cocoa powder
- 2 tablespoons THM Gentle Sweet
- Filling:
- 2 8-ounce packs cream cheese
- 2 cups low fat cottage cheese, blend completely smooth
- 1/2 cup THM Gentle Sweet
- 2 teaspoons vanilla extract
- 1 1/3 cups pistachio cream, divided
- 1 1/3 cups heavy whipping cream, divided
- 2 – 2 1/2 tablespoons unflavored gelatin, it depends on how firm you would like it to be.
- Ganache:
- 3/4 cup Lily’s Dark Chocolate Chips
- 1/2 cup heavy whipping cream
- Whipped Cream:
- 1/2 cup heavy whipping cream
- 1/8 teaspoon Xanthan gum
- 2 tiny spoons THM Stevia
- pistachios for garnishing
- Crust: In a skillet melt the butter over medium heat. Add unsweetened coconut and sprouted brown rice crisps. Stir to coat with the melted butter. Continue stirring until the coconut and rice crisps are browned. Remove from the skillet and place into a bowl. Add Tahini Paste, pistachio cream, cocoa powder, and THM Gentle Sweet. Mix well. Line a cheesecake pan with parchment paper. Press firmly into the bottom of a 9-inch cheesecake pan. Refrigerate the crust until firm.
- Filling: In a mixer bowl, whip cream cheese until smooth and free from lumps, scraping the sides the bowl often. Add the blended cottage cheese and THM Gentle Sweet. Mix well. Add vanilla, 1/3 cup pistachio cream, and 1 cup whipping cream. Whip until fluffy and thickened. Soften unflavored gelatin in remaining 1/3 cup heavy whipping cream for 5 minutes. When it is softened, heat slightly until it is clear and syrupy. With the mixer running on low speed, slowly drizzle the heated unflavored gelatin mixture into the cream cheese mixture. Mix well, scraping sides repeatedly. Spread 1/2 of the cream cheese mixture evenly over the prepared crust. Refrigerate so it firms up (15 minutes). Stir the remaining pistachio cream into the remaining cream cheese mixture. When the cheesecake is firm, spread the remaining cream cheese evenly over the other layer. Refrigerate.
- Ganache: Heat heavy whipping cream to almost a boil. Pour over Lily’s Dark Chocolate Chips. Allow the mixture to set for 5 minutes. Stir well until smooth and glossy. Pour over cheesecake and allow it to firm.
- Whipped Cream: Whip cream until soft peaks form. Add Xanthan gum and THM Stevia. Whip until thickened. With a decorating bag pipe mounds unto the cheesecake. Garnish with chopped pistachios. Serves 12.
- Store the cheesecake in the refrigerator.
- *the bought pistachio cream has more flavor than the homemade.
- **I made my own Pistachio Cream: Boil 1 1/2 cups pistachios in water for 3 minutes. Drain and lay on a paper towel to dry. Rub the pistachios between your hands to loosen the shells. Place the shelled pistachios in a blender jar. Add 1 1/2 cups almond milk and 2 tablespoons butter. Blend until smooth. Add a pinch of salt and 2 tablespoons THM Gentle Sweet.
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover, spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added more items to our store… Sourdough Starter Kits and more. Buy It Now.
This blog post has affiliate links. When you purchase through these links I receive a few pennies but your price doesn’t change. This helps keep this blog updated with new recipes and support us as we serve in a new outreach of our Mennonite Church. I to thank each one who has purchased through these links. It has been a blessing to us. Below are a few of my favorites listed under the affiliate store where they can be purchased.
I love my Kitchen Aid Mixer. It works wonderful to make this cheesecake.
The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.
If you need a sweetener that will win you family over, try Gentle Sweet. It has the best taste of all sweeteners.
Pistachio and Chocolate Dubai Cheesecake, THM S, GF, SF
Ingredients
- Crust:
- 3 tablespoons butter
- 2/3 cup unsweetened coconut
- 1/2 cup sprouted brown rice crisps
- 2 tablespoons Tahini Paste
- 1/2 cup pistachio cream**
- 3 tablespoons cocoa powder
- 2 tablespoons THM Gentle Sweet
- Filling:
- 2 8- ounce packs cream cheese
- 2 cups low fat cottage cheese blend completely smooth
- 1/2 cup THM Gentle Sweet
- 2 teaspoons vanilla extract
- 1 1/3 cups pistachio cream divided
- 1 1/3 cups heavy whipping cream divided
- 2-2 1/2 tablespoons unflavored gelatin it depends on how firm you would like it to be.
- Ganache:
- 3/4 cup Lily’s Dark Chocolate Chips
- 1/2 cup heavy whipping cream
- Whipped Cream:
- 1/2 cup heavy whipping cream
- 1/8 teaspoon Xanthan gum
- 2 tiny spoons THM Stevia
- pistachios for garnishing
Instructions
-
Crust: In a skillet melt the butter over medium heat. Add unsweetened coconut and sprouted brown rice crisps. Stir to coat with the melted butter. Continue stirring until the coconut and rice crisps are browned. Remove from the skillet and place into a bowl. Add Tahini Paste, pistachio cream, cocoa powder, and THM Gentle Sweet. Mix well. Line a cheesecake pan with parchment paper. Press firmly into the bottom of a 9-inch cheesecake pan. Refrigerate the crust until firm.
-
Filling: In a mixer bowl, whip cream cheese until smooth and free from lumps, scraping the sides the bowl often. Add the blended cottage cheese and THM Gentle Sweet. Mix well. Add vanilla, 1/3 cup pistachio cream, and 1 cup whipping cream. Whip until fluffy and thickened. Soften unflavored gelatin in remaining 1/3 cup heavy whipping cream for 5 minutes. When it is softened, heat slightly until it is clear and syrupy. With the mixer running on low speed, slowly drizzle the heated unflavored gelatin mixture into the cream cheese mixture. Mix well, scraping sides repeatedly. Spread 1/2 of the cream cheese mixture evenly over the prepared crust. Refrigerate so it firms up (15 minutes). Stir the remaining pistachio cream into the remaining cream cheese mixture. When the cheesecake is firm, spread the remaining cream cheese evenly over the other layer. Refrigerate.
-
Ganache: Heat heavy whipping cream to almost a boil. Pour over Lily’s Dark Chocolate Chips. Allow the mixture to set for 5 minutes. Stir well until smooth and glossy. Pour over cheesecake and allow it to firm.
-
Whipped Cream: Whip cream until soft peaks form. Add Xanthan gum and THM Stevia. Whip until thickened. With a decorating bag pipe mounds unto the cheesecake. Garnish with chopped pistachios. Serves 12.
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Store the cheesecake in the refrigerator.
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**I made my own Pistachio Cream: Boil 1 1/2 cups pistachios in water for 3 minutes. Drain and lay on a paper towel to dry. Rub the pistachios between your hands to loosen the shells. Place the shelled pistachios in a blender jar. Add 1 1/2 cups almond milk and 2 tablespoons butter. Blend until smooth. Add a pinch of salt and 2 tablespoons THM Gentle Sweet.
