Burnt Basque cheesecake, or "tarta de queso quemada," originated in the Basque region of Spain in the 1990s. Its intentionally charred top and creamy interior reflect the region’s love for simple, high‑quality dairy desserts.

Dubai chocolate, known for its rich, buttery flavor and subtle cardamom notes, became a popular dessert trend in the UAE in the early 2020s. Incorporating it as a glaze adds a luxurious Middle‑Eastern twist to the classic Basque cheesecake.

Traditional pistachio cream often uses ground pistachios, sugar, butter, and a splash of cream or milk. The recipe follows this pattern, adding a pinch of sea salt to enhance flavor.

In the Basque Country, the burnt cheesecake is a staple at family gatherings, festivals, and after‑meal coffee rituals, prized for its simple yet indulgent profile.

It blends a classic European custard‑style cheesecake with Middle‑Eastern chocolate flavors and a nutty pistachio topping, exemplifying the global‑fusion movement where chefs combine beloved traditions from different cultures.

Many think the burnt top means the cake is overcooked, but the caramelized crust is intentional and provides a contrast to the silky interior. The center should still wobble slightly when removed from the oven.

Common errors include over‑mixing the batter, which creates air bubbles and cracks, baking at too low a temperature resulting in a pale top, and overheating the chocolate glaze which can cause graininess.

The high heat quickly caramelizes the sugars on the surface, creating the signature burnt, almost brûlée‑like crust while keeping the interior custardy and moist.

Yes, the pistachio cream can be prepared up to 24 hours in advance. Store it in an airtight container in the refrigerator; bring it to room temperature and give it a quick stir before spreading.

The YouTube channel Louis Gantus focuses on experimental home cooking, often blending popular food trends with classic techniques, and presents recipes with a humorous, "gluttony"‑themed narrative style.

Louis Gantus emphasizes bold flavor combinations and trend‑driven twists—like adding Dubai chocolate to a Basque cheesecake—while keeping the recipes accessible for home cooks, unlike many channels that stick to traditional or overly technical presentations.

You can, but the glaze will be sweeter and less intense. Adding a touch more cardamom or a pinch of sea salt helps balance the milder chocolate flavor.