Dubai Chocolate and Lotus Cheesecake

Here is my take on the Dubai chocolate craze that will definitely stand the test of time.

Dairy
Serves 16

Cheesecake Crust:

• 2 cups defrosted kataifi dough (shredded phyllo dough)
• 2 Tbsp oil
• ¼ cup light brown sugar, packed
• 4 Tbsp butter, melted
• 9 Lotus cookies, crushed
• ⅓ cup honey
• 2 Tbsp hot water

Lotus Cheesecake Batter:

• 32 oz (910 g) cream cheese, at room temperature
• ¾ cup light brown sugar
• ¼ cup confectioners’ sugar
• ½ cup Mehadrin Sour Cream
• 1 cup Lotus butter
• 1 Tbsp vanilla extract
• ¼ tsp salt
• 4 eggs, at room temperature

Chocolate Ganache Topping

• ¾ cup semisweet chocolate chips
• 3 Tbsp heavy cream
• 1 Tbsp light corn syrup
• ¼ tsp vanilla extract

Spray the bottom and sides of a 9-inch (23-cm) springform pan with cooking spray.

Prepare the crust: Toast the kataifi in oil in a large skillet over medium-high heat until golden. Add the sugar, butter, and cookie crumbs and mix well. Reserve ⅓ cup crumbs for the topping.

Transfer the kataifi crumb mixture to the prepared springform pan and press it down until compact.