Dubai Chocolate Cheesecake Bar

Grease and parchment line a 1/4 sheet pan (23 cm x 30 cm x 3 cm size).

To Make the Chocolate Crust

1. Combine the finely crumbed chocolate cookies with melted butter and press evenly into the bottom of the pan using another ¼ sheet pan to press down well.

To Make the Pistachio Kataifi Filling

1. Stir the pistachio cream, mascarpone and vegetable oil together until very smooth.
2. Fold in the Kataifi and spread evenly onto the chocolate crust.
3. Use another pan to press down to achieve an even layer.

To Make the Cheesecake Filling Layer

1. Whip the heavy cream to soft peaks, remove from the mixer and keep chilled.
2. Whip the room temperature cream cheese in a stand mixer until light and fluffy.
3. Add the sugar, powdered sugar, mascarpone and whip to combine.
4. Bloom the gelatin in ice water while the cream cheese is whipping.
5. Drain and squeeze dry then stir into the 2 Tablespoons of hot cream and stir to dissolve.
6. With the mixer running, add the dissolved gelatin/cream to the cream cheese mixture in a steady stream.
7. Fold in the Whipped Cream.
8. Add the lemon juice and vanilla.
9. Smooth filling over the Kataifi filling, making sure that it is even.
10. Chill until set.

To Make the Chocolate Layer

1. Melt the chocolate and butter over a bain-marie, stirring until smooth.
2. Smooth the melted chocolate layer over the set cheesecake layer.
3. Score through the chocolate layer while still pliable to make cutting into bars easier and cleaner.

To Finish

1. Cut into 30 (3 cm x 7 cm bars).
2. Garnish with chopped pistachio, Pişmaniye and gold leaf.

Yield: 30 full size bars (60 bite size bars)

Chef note: Pişmaniye is a Turkish confection made by blending flour roasted in butter into pulled sugar and then forming it into fine strands. It can be purchased in specialty stores or online. Edible gold leaf can be purchased online.

Credit: Chef Barbara Alexander