Description
This Dubai Chocolate Cheesecake is a luxurious dessert that blends the creamy richness of a classic cheesecake with the warm, spiced flavors of Middle Eastern sweets. Featuring a date and cookie crust, a velvety chocolate filling infused with cardamom and cinnamon, and a glossy ganache topping, it’s perfect for celebrations or a special treat.
Ingredients
- For the Date Crust:
- 1 cup dates, pitted
- 1 ½ cups crushed graham crackers or tea biscuits
- 6 tablespoons unsalted butter, melted
- 1/2 teaspoon cinnamon
- For the Chocolate Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/3 cup sour cream
- 1/4 cup heavy cream
- 3 large eggs, room temperature
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon ground cardamom
- 1/2 teaspoon cinnamon
- 1 teaspoon espresso powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 6 oz dark chocolate, melted and cooled
- For the Ganache Topping:
- 1/2 cup heavy cream
- 4 oz dark chocolate, finely chopped
Instructions
- Make the Date Crust: Pulse pitted dates in a food processor until finely chopped. Add crushed graham crackers, melted butter, and cinnamon. Pulse until the mixture resembles wet sand. Press firmly and evenly into the bottom of a 9-inch springform pan lined with parchment paper. Refrigerate.
- Prepare the Chocolate Cheesecake Filling: Beat softened cream cheese until smooth. Add sugar and beat until light and fluffy. Mix in sour cream, heavy cream, vanilla extract, and salt. Add eggs one at a time, mixing gently. Fold in cocoa powder, espresso powder, cinnamon, and cardamom. Stir in melted dark chocolate.
- Bake the Cheesecake: Preheat oven to 325°F (163°C). Pour filling over the crust. Wrap the pan base in foil and place in a larger roasting dish. Fill the outer pan with hot water for a water bath. Bake for 55-65 minutes, until edges are set and the center jiggles slightly. Turn off oven and let cheesecake sit inside with the door slightly open for 1 hour.
- Chill and Top with Ganache: Cool cheesecake completely at room temperature. Chill in the refrigerator for at least 6 hours, or overnight. To make the ganache, heat heavy cream until simmering. Pour over chopped dark chocolate, let sit for 1 minute, then stir until smooth. Spread ganache over chilled cheesecake and refrigerate for 15-20 minutes to set.
Notes
- Garnish with chopped pistachios or edible gold leaf for a luxurious touch.
- Omit nuts for a nut-free version.
- Ensure all dairy and eggs are at room temperature for a smooth batter.
- Avoid overmixing to prevent cracks.
- The water bath helps bake the cheesecake evenly.
- Use high-quality dark chocolate for the best flavor.
- This Dubai chocolate cheesecake is best made a day in advance.
- Store covered in the refrigerator for up to 5 days.
- Freeze wrapped slices for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Fusion / Middle Eastern-Inspired
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 480
- Sugar: 28g
- Fat: 35g
- Carbohydrates: 36g
- Protein: 7g
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