Dubai Chocolate Basque Cheesecake

Dubai Chocolate Pistachio Basque Cheesecake

Dubai Chocolate Basque Cheesecake

Course: Cakes

Cuisine: Middle Eastern

Prep Time: 20

Cook Time: 30

chill time:: 10

Total Time: 10 50

Servings: servings

Calories: 429kcal

Author: Marvellina

Indulge in this Dubai chocolate pistachio basque cheesecake. Creamy pistachio cheesecake topped with crunchy kataifi and rich chocolate ganache.

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US Customary - Metric

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

For pistachio kunafa

15 g white chocolate melted
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 chips bittersweet or semisweet. See notes

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. You can continue to let the rest of the ganache cool down to room temperature
Gently spread the pistachio kunafa on top.
Spread 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.

Notes

If you use high-quality couverture chocolate (which has a higher percentage of cocoa butter), you may need to add more heavy cream. I will do 1:1 ratio for the amount of chocolate to heavy cream to get the ganache that sets up not hard that it cracks when you cut it.

Nutrition