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Dubai Chocolate Cheesecake

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1h 50min

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12 servings

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This luxurious Dubai Chocolate Cheesecake combines rich dark chocolate with aromatic cardamom, saffron, and dates for a Middle Eastern twist on a classic dessert. The velvety chocolate filling sits atop a buttery date and pistachio crust, while a glossy chocolate ganache and gold accents create an opulent presentation worthy of its namesake city. Perfect for special occasions, this indulgent cheesecake balances decadence with exotic flavors for a truly memorable dessert experience.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
34 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Nuts

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare the Baking Pan

Preheat oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.

2
Crush the Biscuits

Place digestive biscuits in a food processor and pulse until finely crushed.

3
Pit the Dates

Remove pits from Medjool dates.

4
Process the Dates

Add pitted dates to the food processor with the crushed biscuits and pulse until combined.

5
Chop the Pistachios

Roughly chop the pistachios for the crust.

6
Melt the Butter

Melt butter in a small saucepan over low heat or in the microwave.

7
Combine Crust Ingredients

Add chopped pistachios and melted butter to the biscuit-date mixture and pulse until well combined.

8
Form the Crust

Press the crust mixture firmly into the bottom of the prepared springform pan.

9
Bake the Crust

Bake the crust for 10 minutes, then remove from oven and let cool while preparing the filling.

10
Prepare Saffron Infusion

In a small bowl, combine a tablespoon of hot water with saffron threads and let steep for 10 minutes.

11
Melt the Chocolate

Break dark chocolate into pieces and melt in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.

12
Beat Cream Cheese

In a large bowl, beat cream cheese until smooth and creamy.

13
Add Sugar

Gradually add sugar to the cream cheese and beat until well combined.

14
Add Eggs

Add eggs one at a time, beating well after each addition.

15
Add Flavorings

Add ground cardamom, vanilla extract, salt, rose water, and the saffron infusion to the cream cheese mixture.

16
Incorporate Chocolate

Pour the melted chocolate into the cream cheese mixture and beat until fully incorporated.

17
Add Heavy Cream

Stir in heavy cream until the mixture is smooth and uniform.

18
Pour Filling into Crust

Pour the filling over the cooled crust in the springform pan.

19
Prepare Water Bath

Wrap the outside of the springform pan with aluminum foil. Place the pan in a larger roasting pan and add hot water to reach halfway up the sides of the springform pan.

20
Bake the Cheesecake

Bake for 1 hour, or until the center is almost set but still slightly jiggly.

21
Cool Gradually

Turn off the oven, leave the door slightly ajar, and let the cheesecake cool in the oven for 1 hour.

22
Chill the Cheesecake

Remove from the water bath, run a knife around the edge of the pan, and refrigerate for at least 4 hours or overnight.

23
Prepare Ganache

Chop the remaining dark chocolate and place in a heatproof bowl.

24
Heat Cream for Ganache

Heat heavy cream in a small saucepan until it just begins to simmer.

25
Make Ganache

Pour the hot cream over the chopped chocolate and let sit for 1 minute, then stir until smooth.

26
Add Honey to Ganache

Stir honey into the ganache until fully incorporated.

27
Apply Ganache

Remove the cheesecake from the springform pan and place on a serving plate. Pour the ganache over the top, allowing it to drip down the sides.

28
Chop Pistachios for Garnish

Finely chop the remaining pistachios for garnish.

29
Garnish with Pistachios

Sprinkle the chopped pistachios around the edge of the cheesecake.

30
Apply Gold Leaf

Carefully apply small pieces of edible gold leaf to the center of the cheesecake for an elegant finish.

31
Serve

Let the ganache set for about 30 minutes before slicing and serving.

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