This Dubai Chocolate Basque Cheesecake is an elegant twist on the classic burnt Basque cheesecake. With its creamy, custard-like center, crisp pistachio-kataifi topping and glossy chocolate drizzle, this dessert combines rich European tradition with luxurious Middle Eastern-inspired flavors.

Why You’ll Love This Recipe

This cheesecake stands out for its stunning contrast of textures. The interior is smooth, creamy and slightly custardy, while the top is beautifully caramelized and deeply golden. The addition of crisp kataifi mixed with pistachio butter adds a nutty crunch that makes every bite exciting.

You will also love how simple the base batter is. Unlike traditional cheesecakes, there is no crust and no water bath required. The high baking temperature creates the signature burnt top and soft center effortlessly.

Finally, the chocolate and coconut oil topping creates a silky finish that makes this dessert feel bakery-worthy, yet it is easy enough to prepare at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs, room temperature
1/2 teaspoon vanilla extract
1 cup heavy whipping cream
1 tablespoon all-purpose flour
1 cup frozen shredded phyllo dough (kataifi), thawed
1 tablespoon butter
4 tablespoons pistachio butter
4 ounces semisweet chocolate, chopped
1 tablespoon virgin coconut oil

Directions

Preheat your oven to 450°F (230°C).

In a mixing bowl, combine the softened cream cheese and granulated sugar. Mix until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, heavy whipping cream and flour. Mix until fully incorporated and smooth. Let the batter rest for 20 minutes to allow any air bubbles to settle.

Line a 6-inch cake pan completely with parchment paper, allowing the paper to extend above the edges. Pour the batter into the prepared pan. If the batter appears slightly clumpy, strain it through a sifter to achieve a smooth texture instead of overmixing.

Bake for 25 to 35 minutes. The top should appear deeply browned and slightly burnt, while the center remains very jiggly. Remove from the oven and allow the cheesecake to cool completely at room temperature. Once cooled, refrigerate for at least 6 hours or overnight to fully set.

While the cheesecake chills, prepare the topping. In a pan over light to medium heat, melt the butter. Add the kataifi and cook, stirring frequently, until golden brown and crisp. Remove from heat and let it cool completely.

Gradually mix the pistachio butter into the cooled kataifi, adding 1 tablespoon at a time. Stir until you reach your desired balance of crunch and creaminess.

Remove the cheesecake from the refrigerator. Spoon the pistachio-kataifi mixture evenly over the top.

In a heatproof bowl, melt the semisweet chocolate with the coconut oil, stirring until smooth. Allow the chocolate to cool slightly, then drizzle it over the cheesecake or pour it over the entire surface for a fully coated finish. Let the chocolate set before slicing and serving.

Servings and timing

Servings: 6 slices

Preparation time: 25 minutes
Resting time: 20 minutes
Baking time: 25 to 35 minutes
Chilling time: 6 hours or overnight
Total time: Approximately 7 hours including chilling

Variations

For a more intense chocolate flavor, add 2 tablespoons of cocoa powder to the cheesecake batter.

If you prefer a stronger pistachio taste, increase the pistachio butter to 5 tablespoons and reduce the chocolate drizzle slightly.

You can substitute milk chocolate for semisweet chocolate for a sweeter finish.

For a decorative touch, sprinkle crushed roasted pistachios over the chocolate before it sets.

If you enjoy a slightly firmer center, bake the cheesecake closer to 35 minutes.

Storage/Reheating

Store the cheesecake in an airtight container in the refrigerator for up to 4 days.

For best texture, keep the kataifi topping separate if making in advance and assemble just before serving to maintain its crispness.

This cheesecake is best enjoyed chilled. Reheating is not recommended, as it may affect the creamy texture. If desired, let slices sit at room temperature for 10 to 15 minutes before serving for a softer consistency.

You may freeze the cheesecake without the topping for up to 1 month. Wrap it tightly in plastic wrap and foil. Thaw overnight in the refrigerator before adding the toppings.

FAQs

Why is the top of the cheesecake supposed to look burnt?

The high baking temperature caramelizes the sugars and creates the signature dark top that defines a Basque cheesecake. It adds depth of flavor without tasting bitter.

Why is the center so jiggly when it comes out of the oven?

The center continues to set as it cools and chills. The jiggle ensures a creamy, custard-like texture once fully refrigerated.

Can I use a larger pan?

Yes, but the cheesecake will be thinner and may require less baking time. Watch carefully to avoid overbaking.

Can I make this cheesecake ahead of time?

Yes. It actually tastes better when chilled overnight, making it perfect for preparing a day in advance.

What is kataifi?

Kataifi is finely shredded phyllo dough that becomes crisp when baked or toasted. It adds a delicate crunch to desserts.

Can I skip the pistachio butter?

Yes, but the pistachio butter adds richness and helps bind the kataifi together. Without it, the topping will be looser and less creamy.

How do I know when it’s done baking?

The edges should be set and the top deeply browned, while the center remains soft and jiggly.

Can I use low-fat cream cheese?

Full-fat cream cheese is recommended for the best texture. Low-fat versions may result in a less creamy consistency.

Why does the batter need to rest?

Resting helps eliminate air bubbles, which contributes to a smoother and creamier final texture.

Can I make this without the chocolate topping?

Yes. The cheesecake is delicious on its own, but the chocolate layer adds extra richness and visual appeal.

Conclusion

Dubai Chocolate Basque Cheesecake is a show-stopping dessert that combines creamy cheesecake, crisp pistachio-kataifi topping and a silky chocolate finish. Its dramatic burnt top and luxurious layers make it perfect for special occasions or whenever you want to serve something truly memorable. With simple ingredients and straightforward steps, you can create an elevated dessert that looks and tastes impressive every time.

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