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Indulge in this Dubai chocolate pistachio basque cheesecake. Creamy pistachio cheesecake topped with crunchy kataifi and rich chocolate ganache.
I mean, seriously? As if a creamy Basque burnt cheesecake wasn’t indulgent enough, we’re taking it to Dubai level—adding pistachios, chocolate ganache, and a crunchy pistachio kataifi topping. This is the kind of dessert that feels extra, in the best possible way. It’s rich, creamy, nutty, chocolatey, and has that irresistible crunch on top that makes every bite so satisfying.
Basque cheesecake is famous for its caramelized, almost “burnt” top with a creamy center. But here, we give it a Middle Eastern flair with pistachio paste in the batter, a layer of chocolate ganache, and a crown of pistachio kunafa. It’s a showstopper for any celebration or just when you feel like spoiling yourself.
Why You’ll Love This Recipe
- It’s not just cheesecake—it’s cheesecake with pistachio, chocolate, and kataifi all in one.
- The contrast of textures is amazing: creamy cheesecake, silky ganache, and crunchy kataifi.
- It looks stunning but is actually straightforward to make.
- Perfect for impressing guests or treating yourself to something ultra-indulgent.
Ingredients and Substitutions
- Pistachio Paste – Brings that signature nutty richness to the cheesecake. If you can’t find it, you can make your own pistachio paste
- Cream Cheese – Use full-fat cream cheese for the best creamy texture. Reduced-fat versions may result in a watery cheesecake.
- Sugar – Granulated sugar works best. You can slightly adjust the sweetness, but remember the ganache and kunafa add extra sweetness too.
- Eggs – Provide structure and richness. Large eggs are recommended.
- Cornstarch – Helps stabilize the cheesecake and improve texture. Potato starch can be used as a substitute.
- Heavy Cream – Adds richness and a smooth texture. Avoid light cream or half-and-half.
- Kataifi (Shredded Phyllo) – Adds crunch to the topping. If unavailable, swap with crushed baked phyllo sheets or crunchy nuts. You can also make your own shredded filo pastry
- White Chocolate – It adds a bit of sweetness to the pistachio kunafa while maintaining the green color from pistachio paste
- Dark Chocolate – Creates the rich ganache layer. Use bittersweet or semisweet depending on your taste preference.
- Salt – A pinch enhances flavors and balances the sweetness.
Tips for Success
- Don’t overbake the cheesecake—it should jiggle in the center when you take it out.
- Chill overnight before topping—it helps the cheesecake set properly.
- Use a sharp plastic knife to cut through the ganache cleanly without cracking.
- High-quality pistachio paste makes a big difference in flavor.
Variations
- Try using milk chocolate ganache for a sweeter finish. I prefer dark chocolate though.
- Swap the pistachio paste with hazelnut paste for a Nutella-inspired version.
- Add a sprinkle of rose petals or gold leaf on top for a truly “Dubai” presentation.
Frequently Asked Questions
1. Can I make this in a bigger pan?
Yes, you can double the recipe for an 8-inch round pan. Adjust baking time to 35–40 minutes.
2. Can I use store-bought kataifi?
Yes, kataifi is the shredded filo pastry. It’s available in ethnic stores that carry Middle Eastern ingredients. You can also easily make kataifi at home
3. How long does this cheesecake keep?
Store in the fridge for up to 5 days. Keep it covered to prevent the ganache from drying out.
4. Can I freeze it?
Yes, I slice it into individual servings and then put them on a baking pan to flash freeze them for about 1 hour. Wrap each slice with a plastic wrap well and freeze up to 1 month. Remove the plastic wrap and thaw overnight in the fridge in an air-tight container or let it sit for 30 minutes or so at room temperature and it will soften to the perfect texture again
Serving Suggestions
- Serve slightly chilled for the best texture.
- Pair with strong espresso or Turkish coffee.
- For a dinner party, garnish with edible gold flakes to make it extra special.
Dubai Chocolate Basque Cheesecake
Ingredients
For pistachio basque cheesecake
- 100 g pistachio paste use high-quality for the best flavor
- 380 g cream cheese full-fat is best for creaminess
- 90 g sugar
- 150 g eggs from 3 large eggs
- 15 g cornstarch
- 200 g heavy cream
- 15 g white chocolate melted
For pistachio kunafa
- 35 g crunchy kataifi shredded phyllo pastry
- 30 g pistachio paste
- pinch of salt
For chocolate ganache:
- 60 g heavy cream
- 90 g dark chocolate bittersweet or semisweet, depending on preference
For decoration: (optional)
- Dried rose petals
Instructions
Make the cheesecake:
- Preheat oven to 425 F/ 220 C for conventional oven. For convection oven, lower the temperature by 20 F/ 15 C
- Double-line a 6 x 3-inch round pan with parchment paper.
- Combine pistachio paste, cream cheese, sugar, eggs, cornstarch, and heavy cream in a blender or a food processor. Blend until smooth.
- Pour into the prepared pan.
- Bake for 25 minutes, then broil on high for 2–3 minutes until the top is deeply browned.
- Remove from the oven. The center should still jiggle a lot when you pull it out of the oven. The center puffs up when it first comes out, but it will sink at the center, creating a crater-like appearance. It's normal. Don't panic 🙂
- Cool at room temperature for 3–4 hours, then refrigerate overnight.
Make the pistachio kunafa:
- Melt white chocolate in the microwave or over a double boiler.
- Stir in kataifi, pistachio paste, and a pinch of salt until combined.
Make the chocolate ganache:
- Heat heavy cream until it just comes to a simmer. Pour over the chopped chocolate and let sit for 1 minute.
- Stir until smooth and glossy. Let it stand for 5 minutes.
Assemble the cake:
- Spread half of the ganache over the chilled cheesecake. Refrigerate 15-20 minutes.
- Gently spread the pistachio kunafa on top.
- Pour the remaining ganache over the kunafa (reheat briefly if too firm). Chill for 1–2 hours, until ganache is set. Sprinkle with some crushed up dried rose petals or edible gold dust if you are feeling fancy
- Slice with a sharp knife for clean cuts and to avoid cracking the chocolate ganache (not that it really matters really). This is a very rich cake, so I think 10 small slices for 6-inch cake is plenty.
*Nutrition facts are just estimates and calculated using online tools*
