Dubai Chocolate Cheesecake

Ingredients

• 500 g Cream Cheese (softened to room temperature)
• 150 g Granulated Sugar (fine)
• 30 g Corn Starch (sifted)
• 100 g Pistachio Paste (room temperature)
• 3 Eggs (large, at room temperature)
• 300 ml Heavy Cream (cold)
• 200 g Dark Chocolate (70% cacao) (chopped)
• 1 tbsp Glucose Syrup (optional, for smooth ganache)
• 150 g White Chocolate (couverture) (chopped)
• 50 g Pistachio Paste (extra) (for filling, room temperature)
• 1 Parchment Paper (cut to fit 8‑inch pan)

Instructions

1. Prepare Pan

   Line the bottom and sides of an 8‑inch springform pan with parchment paper, allowing excess overhang for easy removal.

   Time: PT5M

2. Preheat Oven

   Preheat the oven to 200°C (390°F).

   Time: PT10M

   Temperature: 200°C

3. Blend Cream Cheese Base

   In a mixing bowl, beat the softened cream cheese, granulated sugar, and sifted corn starch together until smooth and creamy.

   Time: PT5M

4. Incorporate Pistachio Paste

   Add the pistachio paste to the cream cheese mixture and blend until fully incorporated.

   Time: PT3M

5. Add Eggs

   Add the eggs one at a time, mixing on low speed after each addition until just combined.

   Time: PT3M

6. Stir in Heavy Cream

   Pour the cold heavy cream into the batter and mix until the mixture is silky and uniform.

   Time: PT4M

7. Sieve Batter into Pan

   Pass the batter through a fine mesh sieve directly into the prepared springform pan to remove any remaining lumps.

   Time: PT2M

8. Bake Cheesecake

   Place the pan on the middle rack and bake for 45 minutes until the top is deeply browned and the center is still slightly wobbly.

   Time: PT45M

   Temperature: 200°C

9. Cool at Room Temperature

   Remove the cheesecake from the oven and let it cool on a wire rack for 30 minutes; it will appear wobbly, which is normal.

   Time: PT30M

10. Chill Cheesecake

    Cover loosely with foil and refrigerate for at least 1 hour until fully set.

    Time: PT1H

11. Make Dark Chocolate Ganache

    In a saucepan, heat 100 ml heavy cream with the glucose syrup until just simmering, then pour over the chopped dark chocolate. Let sit 1 minute and stir until smooth.

    Time: PT10M

12. Apply Ganache Layer

    Pour the ganache over the chilled cheesecake, spreading evenly with a spatula. Return to the refrigerator to set for 30 minutes.

    Time: PT30M

13. Prepare White Chocolate Pistachio Filling

    Melt the white chocolate in a heat‑proof bowl over simmering water, then stir in 50 g pistachio paste until smooth and glossy.

    Time: PT10M

14. Add Filling Layer

    Spread the white‑chocolate pistachio mixture over the set ganache layer, smoothing the surface. Chill for 30 minutes to firm up.

    Time: PT30M

15. Final Dark Chocolate Coating

    Melt any remaining dark chocolate, pour it over the frozen filling layer, and spread quickly for a glossy finish. Refrigerate for another 30 minutes to set.

    Time: PT40M

16. Decorate and Serve

    Remove the cheesecake from the pan using the parchment overhang, slice with a hot knife, and garnish with crushed pistachios or gold leaf if desired.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

6 g

Carbohydrates

30 g

Fat

35 g

Fiber

2 g