Lucy Wang’s Dubai Chocolate Basque Cheesecake

Directions

1. Preheat the oven to 450°. In a mixing bowl, combine cream cheese, sugar, eggs, vanilla extract, heavy whipping cream and flour until fully incorporated. Let it sit for 20 minutes.
2. Line a 6-inch cake pan with parchment paper. Pour batter into the cake pan. (If it’s clumpy, pour the batter through a sifter instead of overmixing it.)
3. Bake for 25-35 minutes, depending on your oven. The top should look burnt, while the middle is still very jiggly. Allow to cool completely at room temperature, then refrigerate for 6 hours or overnight.
4. In a pan, add butter and kataifi on light-medium heat. Cook until golden and crisp. Be sure to stir often to cook evenly and to prevent burning. Set aside and allow kataifi to cool completely. Add pistachio butter to the cooked kataifi 1 tablespoon at a time. Incorporate well so you can adjust how creamy and crunchy you prefer it to be.
5. Take the cheesecake out of the fridge and top with kataifi mixture. (It should be crunchy, like the sound of walking on snow!) Melt chocolate and coconut oil and stir until smooth. Allow the chocolate mixture to cool slightly before drizzling on the cheesecake, or pour it over the entire cheesecake until fully coated for a richer flavor.