Dubai chocolate the best way
Dubai chocolate the best way is a medium Fusion recipe that serves 8. 420 calories per serving. Recipe by Louis Gantus on YouTube.
Prep: 45 min | Cook: 45 min | Total: 1 hr 45 min
Cost: $19.06 total, $2.38 per serving
Ingredients
- 24 oz Cream Cheese (room temperature, softened)
- 1 cup Granulated Sugar
- 4 Eggs (large, at room temperature)
- 1 cup Heavy Cream (cold)
- 2 tablespoons All-Purpose Flour (sifted)
- 1 teaspoon Vanilla Extract
- 8 oz Dark Chocolate (70% cacao) (chopped)
- 1/2 cup Sweetened Condensed Milk
- 2 tablespoons Unsalted Butter (cut into pieces, melted)
- 1/4 teaspoon Ground Cardamom
- 1 cup Pistachios (unsalted) (finely ground)
- 1/4 cup Powdered Sugar (sifted)
- 1/4 cup Heavy Cream (for pistachio cream) (cold)
- 1 pinch Sea Salt
Instructions
Prepare Pan
Line the bottom and sides of the springform pan with parchment paper, allowing the paper to overhang the edges for easy removal.
Time: PT5M
Blend Cheesecake Batter
In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar and beat until light. Add eggs one at a time, mixing just until incorporated. Pour in heavy cream, vanilla, and sifted flour; blend on low speed until just combined. Do not over‑mix.
Time: PT10M
Bake the Cheesecake
Preheat the oven to 425°F (220°C). Place the pan on a baking sheet and bake for 45 minutes, or until the top is deeply caramelized and the center still jiggles slightly.
Time: PT45M
Temperature: 425°F
Cool and Unmold
Remove the cheesecake from the oven and let it cool on a rack for 30 minutes, then refrigerate for at least 2 hours. Use the parchment overhang to lift the cake out of the pan.
Time: PT30M
Make Pistachio Cream
In a food processor, pulse the pistachios into a fine powder. Add powdered sugar, melted butter, heavy cream, and a pinch of sea salt; blend until smooth and spreadable.
Time: PT15M
Prepare Dubai Chocolate Glaze
Combine chopped dark chocolate, sweetened condensed milk, melted butter, and ground cardamom in a saucepan over low heat. Stir until glossy and smooth.
Time: PT10M
Assemble and Serve
Spread the pistachio cream evenly over the chilled cheesecake. Drizzle the warm Dubai chocolate glaze over the top, allowing it to pool and create a glossy finish. Slice with a hot knife for clean cuts.
Time: PT5M
Nutrition Facts
- Calories
- 420
- Protein
- 7g
- Carbohydrates
- 35g
- Fat
- 28g
- Fiber
- 1g
Dietary info: Vegetarian, Contains Dairy, Contains Nuts
Allergens: Milk, Eggs, Nuts, Gluten
Ingredient Substitutions
- Instead of Cream Cheese: Neufchatel cheese
- Instead of Granulated Sugar: Coconut sugar
- Instead of Eggs: Egg replacer (for veg)
- Instead of Heavy Cream: Half-and-half
- Instead of All-Purpose Flour: Gluten‑free flour blend
- Instead of Vanilla Extract: Vanilla bean paste
- Instead of Dark Chocolate (70% cacao): Milk chocolate
- Instead of Sweetened Condensed Milk: Evaporated milk + sugar
- Instead of Unsalted Butter: Margarine
- Instead of Ground Cardamom: Ground cinnamon
- Instead of Pistachios (unsalted): Almonds
- Instead of Powdered Sugar: Granulated sugar (processed)
- Instead of Heavy Cream (for pistachio cream): Half-and-half
- Instead of Sea Salt: Kosher salt
Equipment Needed
- 6‑inch Springform Pan
- Parchment Paper
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Rubber Spatula
- Oven
- Saucepan
- Food Processor (optional)
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Ensuring the cream cheese is fully softened before mixing prevents lumps.
- Do not over‑mix the batter; a few streaks are okay.
- Achieving a deep caramelized top during the high‑heat bake is essential for the burnt Basque texture.
- Cool the cheesecake gradually to avoid cracks.
- Maintain low heat when melting chocolate to keep the glaze silky.
Chef Tips from the Video
- Use a kitchen scale for precise measurements, especially for cream cheese.
- Room‑temperature eggs incorporate more easily and give a smoother batter.
- For an extra glossy glaze, add a teaspoon of corn syrup to the chocolate mixture.
Troubleshooting
Top is not caramelized enough.
Increase oven temperature to 450°F and bake an extra 5‑7 minutes, watching closely to avoid burning.
Cheesecake cracks after cooling.
Allow the cake to cool gradually on a rack and avoid sudden temperature changes; ensure the batter was not over‑mixed.
Pistachio cream is grainy.
Process pistachios longer until a fine powder, then add extra cream to achieve a smooth texture.
Storage
Refrigerator: Store sealed in an airtight container for up to 5 days.
Freezer: Wrap tightly in plastic wrap and foil; freeze up to 1 month.
Room temperature: Not recommended; the cheesecake may spoil.
Make-Ahead Tips
- Pistachio cream can be prepared 1 day ahead and kept refrigerated.
- The cheesecake can be baked a day early; keep it covered in the fridge.
- Chocolate glaze can be reheated gently over a double boiler before serving.
Frequently Asked Questions
What is the cultural significance and history of burnt Basque cheesecake in Spanish cuisine?
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.
How did the Dubai chocolate trend influence this cheesecake recipe?
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.
What are the traditional ingredients for pistachio cream in Middle Eastern desserts?
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.
What occasions or celebrations is burnt Basque cheesecake traditionally served at in Spain?
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.
How does this Dubai chocolate burnt Basque cheesecake fit into modern fusion dessert trends?
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.
What are common misconceptions about burnt Basque cheesecake?
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.
What are the most common mistakes to avoid when making Dubai chocolate burnt Basque cheesecake?
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.
Why does this recipe use a high oven temperature of 425°F instead of a lower temperature?
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.
Can I make the pistachio cream ahead of time and how should I store it?
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.
What does the YouTube channel Louis Gantus specialize in?
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.
How does the YouTube channel Louis Gantus's approach to dessert recipes differ from other cooking channels?
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.
Can I substitute the dark chocolate with milk chocolate in the Dubai chocolate glaze?
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.
Last updated: August 21, 2026
