Dubai Chocolate Cheesecake
The best recipe for vegan cheesecake meets the unyielding Viral Dubai Chocolate Bar! With a brownie bottom & ganche icing, pistachio Kadayif filling on top of rich creamy vegan 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 *measure scantly
- 2 Tbs Vegan Butter
- 1¼ cup Pistachio Paste
- 2 Tbs Tahini Paste
For the Icing
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
- Add the hot coffee & then transfer everything to a large mixing bowl, add the vanilla extract & the sugar
- 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: Melt the chocolate
- Combine all the cheesecake ingredients in a food processor & whiz to a smooth batter. I like
- 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
- 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
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
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
Tried this recipe?Let us know how it was!