Recipe details
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Dubai Chocolate Cheesecake
1h 50min
12 servings
Cook this dish
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
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Ingredients
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Steps
Read instructions and get ready to cook
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.
Crush the Biscuits
Place digestive biscuits in a food processor and pulse until finely crushed.
Pit the Dates
Remove pits from Medjool dates.
Process the Dates
Add pitted dates to the food processor with the crushed biscuits and pulse until combined.
Chop the Pistachios
Roughly chop the pistachios for the crust.
Melt the Butter
Melt butter in a small saucepan over low heat or in the microwave.
Combine Crust Ingredients
Add chopped pistachios and melted butter to the biscuit-date mixture and pulse until well combined.
Form the Crust
Press the crust mixture firmly into the bottom of the prepared springform pan.
Bake the Crust
Bake the crust for 10 minutes, then remove from oven and let cool while preparing the filling.
Prepare Saffron Infusion
In a small bowl, combine a tablespoon of hot water with saffron threads and let steep for 10 minutes.
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.
Beat Cream Cheese
In a large bowl, beat cream cheese until smooth and creamy.
Add Sugar
Gradually add sugar to the cream cheese and beat until well combined.
Add Eggs
Add eggs one at a time, beating well after each addition.
Add Flavorings
Add ground cardamom, vanilla extract, salt, rose water, and the saffron infusion to the cream cheese mixture.
Incorporate Chocolate
Pour the melted chocolate into the cream cheese mixture and beat until fully incorporated.
Add Heavy Cream
Stir in heavy cream until the mixture is smooth and uniform.
Pour Filling into Crust
Pour the filling over the cooled crust in the springform pan.
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.
Bake the Cheesecake
Bake for 1 hour, or until the center is almost set but still slightly jiggly.
Cool Gradually
Turn off the oven, leave the door slightly ajar, and let the cheesecake cool in the oven for 1 hour.
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.
Prepare Ganache
Chop the remaining dark chocolate and place in a heatproof bowl.
Heat Cream for Ganache
Heat heavy cream in a small saucepan until it just begins to simmer.
Make Ganache
Pour the hot cream over the chopped chocolate and let sit for 1 minute, then stir until smooth.
Add Honey to Ganache
Stir honey into the ganache until fully incorporated.
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.
Chop Pistachios for Garnish
Finely chop the remaining pistachios for garnish.
Garnish with Pistachios
Sprinkle the chopped pistachios around the edge of the cheesecake.
Apply Gold Leaf
Carefully apply small pieces of edible gold leaf to the center of the cheesecake for an elegant finish.
Serve
Let the ganache set for about 30 minutes before slicing and serving.
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