Dubai chocolate pistachio Basque cheesecake, recipe in description

Ingredients

• 500 g Cream Cheese (room temperature, cut into cubes)
• 150 g Granulated Sugar
• 4 Eggs (large, at room temperature)
• 200 ml Heavy Cream (full‑fat, chilled)
• 120 g Pistachio Cream (brand‑specific pistachio spread, room temperature)
• 80 g Pistachio Butter (smooth, room temperature)
• 1 tsp Pistachio Flavoring Extract (optional, similar to almond extract)
• 200 g Dark Chocolate (70% cacao, chopped for melting)
• 50 g Shredded Filo Dough (thin strips, can be made from store‑bought filo)
• 30 g Unsalted Butter (melted, for tossing filo)
• 30 g Crushed Pistachios (roughly chopped, for garnish)
• 1 tbsp Edible Dried Flower Petals (for decorative topping)

Instructions

1. Preheat Oven & Prepare Pan

   Preheat the oven to 200°C (390°F). Line the bottom of a 6‑inch springform pan with parchment paper and lightly grease the sides.

   Time: PT10M

   Temperature: 200°C

2. Make Crispy Filo Crust

   In a small saucepan melt the butter, add shredded filo strips, and toss until evenly coated. Spread the coated filo on a baking sheet and bake for 8‑10 minutes, stirring once, until golden and crisp.

   Time: PT10M

   Temperature: 200°C

3. Melt Chocolate for Topping

   Place chopped dark chocolate in a saucepan over low heat. Stir continuously until fully melted and smooth. Remove from heat and set aside.

   Time: PT5M

4. Blend Cheesecake Batter

   In a large mixing bowl combine cream cheese and sugar. Beat on medium speed until smooth. Add eggs one at a time, beating after each addition. Pour in heavy cream, pistachio cream, pistachio butter, and optional pistachio flavoring. Mix until just combined; the batter will be slightly lumpy.

   Time: PT15M

5. Assemble and Bake

   Press the crispy filo evenly onto the bottom of the prepared springform pan. Pour the cheesecake batter over the filo, smoothing the top with a spatula. Bake in the preheated oven for 30 minutes, until the top is deeply golden and the center still jiggles slightly.

   Time: PT30M

   Temperature: 200°C

6. Broil for Caramelized Top

   Switch the oven to broil. Place the cheesecake on the top rack and broil for 2 minutes, checking every 30 seconds, until the surface turns a deep caramel color but does not burn.

   Time: PT2M

7. Cool, Top, and Garnish

   Allow the cheesecake to cool in the pan on a rack for 10 minutes, then remove the springform. Drizzle the melted dark chocolate over the top, followed by dollops of pistachio cream. Sprinkle crushed pistachios and edible dried flower petals for decoration.

   Time: PT10M

Nutrition Facts

Calories

460

Protein

7 g

Carbohydrates

32 g

Fat

34 g

Fiber

2 g