{"id":32335,"date":"2025-08-05T08:05:45","date_gmt":"2025-08-05T05:05:45","guid":{"rendered":"https:\/\/dietsabc.com\/?post_type=cp_recipe&p=32335"},"modified":"2025-08-04T23:22:32","modified_gmt":"2025-08-04T20:22:32","slug":"dubajas-sokolades-siera-kuka-torte","status":"publish","type":"cp_recipe","link":"https:\/\/dietsabc.com\/en\/recipes\/dubajas-sokolades-siera-kuka-torte\/","title":{"rendered":"Dubai Chocolate Cheesecake (cake)"},"content":{"rendered":"

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Chocolately delicious! An expensive pleasure, but one that you can rarely treat, if not yourself, then your loved ones.\u00a0<\/p>\n<\/h2>\n

Ingredients<\/h3>\n
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Ingredients for the kataifi dough <\/div>\n
180<\/span> g<\/span> Wheat flour<\/span><\/div>\n
100<\/span> g<\/span> Corn starch<\/span><\/div>\n
25<\/span> g<\/span> Oil<\/span><\/div>\n
½<\/span> teak<\/span> Salt<\/span><\/div>\n
380<\/span> g<\/span> Water (at room temperature)<\/span><\/div>\n
Ingredients for the base (mould diameter 24 cm)<\/div>\n
540<\/span> g<\/span> \u0160okol\u0101des cepumi \u201cSelga”<\/span><\/div>\n
190<\/span> g<\/span> Butter<\/span><\/div>\n
Ingredients for filling<\/div>\n
4<\/span> <\/span> Eggs<\/span><\/div>\n
350<\/span> g<\/span> Cream cheese "Mascarpone"<\/span><\/div>\n
200<\/span> g<\/span> Sour cream 20%<\/span><\/div>\n
200<\/span> g<\/span> Sugar<\/span><\/div>\n
200<\/span> g<\/span> Dark chocolate<\/span><\/div>\n
35<\/span> g<\/span> Cocoa<\/span><\/div>\n
30<\/span> g<\/span> Corn starch<\/span><\/div>\n
Vanilla<\/span><\/div>\n
Ingredients for the Pistachio filling<\/div>\n
150<\/span> g<\/span> Kataifi dough, pre-baked with butter (150 g unbaked dough + ~30 g butter)<\/span><\/div>\n
160<\/span> g<\/span> Pistachio paste (I put 50g of tahini paste and 100 g of pistachio paste + 1\/3 tsp of food colouring).<\/span><\/div>\n
Ingredients for Icing<\/div>\n
200<\/span> g<\/span> Chocolate<\/span><\/div>\n
180<\/span> g<\/span> Sweet cream 35%<\/span><\/div>\n<\/div>\n

Preparation instructions<\/h3>\n
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Directions<\/div>\n
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First, make the \u00a0kataifi dough<\/a><\/em><\/p>\n<\/div>\n<\/div>\n

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Prepare the cheesecake base \u2013 crumble the cookies as finely as possible and mix with softened butter to form a shortcrust pastry-like mass.<\/p>\n<\/div>\n<\/div>\n

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Spread the dough on the bottom and along the edges of the cake tin with a removable rim. Place the tin in the fridge.<\/p>\n<\/div>\n<\/div>\n

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Prepare the filling by beating the eggs with the sugar, salt, starch and vanilla.<\/p>\n<\/div>\n<\/div>\n

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Pievieno sk\u0101bo kr\u0113jumu un kr\u0113msietu “Mascarpone” un saku\u013c ar mikseri. Nevajag baid\u012bties, ka pild\u012bjums san\u0101k \u0161\u0137idrs \u2013 cepoties tas sastings.<\/p>\n<\/div>\n<\/div>\n

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Pour the filling into the base and bake in the oven at ~160 \u00b0C. It is preferable to bake the cake in a water bath, but it is quite difficult to keep the water out, so you can put the cake on a wire rack and leave the baking tray with water underneath.<\/p>\n<\/div>\n<\/div>\n

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Bake the cake until the middle still moves slightly when you shake it a little (about 50-60 minutes).<\/p>\n<\/div>\n<\/div>\n

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Switch off the oven and open the oven door slightly. Leave the cheesecake to cool in the oven. Then, after the cheesecake has cooled, place it in the fridge for 5-8 hours (overnight is best).<\/p>\n<\/div>\n<\/div>\n

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While the cheesecake is \"stabilising\" in the fridge, prepare the filling for the top of the cake: cut the kataifi dough into small pieces and fry in butter.<\/p>\n<\/div>\n<\/div>\n

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In the morning, first make the chocolate icing: add the chopped chocolate to the hot sweet cream (I heated it for 1 minute in the microwave), stir until smooth.<\/p>\n<\/div>\n<\/div>\n

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Add the pistachio paste and tahini paste to the fried kataifi pastry. You can add food colouring for extra colour.\u00a0<\/p>\n<\/div>\n<\/div>\n

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Take the cheesecake out of the fridge. Place the fried kataifi pastry mixed with pistachio paste on top and pour the chocolate glaze over the cake. Decorate with nuts.\u00a0<\/p>\n<\/div>\n<\/div>\n

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Put it back in the fridge.<\/p>\n

\"Dubajas<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":25,"featured_media":32336,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[68],"class_list":["post-32335","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-tortes"],"_links":{"self":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/32335","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/users\/25"}],"replies":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/comments?post=32335"}],"version-history":[{"count":0,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/32335\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media\/32336"}],"wp:attachment":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media?parent=32335"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/recipe_category?post=32335"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}