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Creamy burnt Basque cheesecake with pistachio cream, tahini crunch, and dark chocolate ganache. A simple Dubai chocolate inspired showstopper for home bakers.
This recipe is built around three textures: burnt Basque top, creamy center, and a nutty crunchy layer finished with ganache. It keeps the core Basque method simple while adding the Dubai chocolate profile through pistachio cream, tahini, and toasted kataifi.
The cheesecake base is rich and mildly tangy, with pistachio sweetness and a light sesame note from tahini. The crunch layer adds roasted flavor and structure, and the ganache ties everything together with a glossy chocolate finish. If you want the cake less sweet, use dark chocolate and keep tahini near 1 tablespoon in the batter.
Basque cheesecakes need high heat for contrast: bronzed outside and soft middle. A small amount of flour stabilizes the custard without making it dense. Chilling overnight is important because the center continues to set after baking.
For the Dubai-style layer, the key is drying and toasting your crunchy element well before mixing it with pistachio cream. Warm or under-toasted strands turn soft quickly and lose that signature bite.
Bake the cheesecake a day ahead, then add crunch and ganache on serving day for the best texture contrast. Slice with a hot dry knife and wipe between cuts. Serve slightly chilled so the ganache is set but the center still feels creamy.
This is a rich dessert, so a smaller slice is usually enough. For a balanced dessert plate, pair one slice with fresh berries and unsweetened coffee or tea. If serving after a heavy meal, cut thinner slices and let guests add extra ganache only if they want it.
Creamy burnt Basque cheesecake with pistachio cream, tahini crunch, and dark chocolate ganache. A simple Dubai chocolate inspired showstopper for home bakers.

Use room temperature cream cheese and eggs for a smooth batter.
Bake hot and pull when the center still jiggles like custard.
Cool crunch components fully before mixing with pistachio cream.
Chill overnight for clean slices and best texture.
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Heat oven to 230 C (fan 210 C).
Line an 8-inch round tin with 2 large sheets of parchment, leaving the paper standing above the rim.
Beat cream cheese and sugar until smooth and lump-free.
Add eggs one at a time, mixing just until combined.
Mix in double cream and optional vanilla.
Sift in flour and mix until no dry pockets remain.
Add pistachio cream and tahini. Fully mix for an even flavor or leave light swirls for marbling.
Pour batter into the lined tin and tap gently to release air bubbles.
Bake 25 to 35 minutes.
The top should be deeply browned and the center should still jiggle like custard.
Cool at room temperature for 1 to 2 hours.
Chill at least 6 hours, ideally overnight.
Toss kataifi with melted butter and a pinch of salt.
Toast in a pan over medium heat or in a 180 C oven until deeply golden and crisp, then cool fully.
Mix toasted kataifi with pistachio cream and tahini.
Spread evenly over the chilled cheesecake.
If using cornflakes or vermicelli, toast them in butter until very crisp, cool, then mix with pistachio cream, tahini, and salt.
Heat cream until steaming, then pour over chopped chocolate.
Let sit 2 minutes, then stir smooth and add a pinch of salt.
Cool 5 to 10 minutes until slightly thickened.
Pour over the crunch layer.
Chill 30 to 60 minutes to set before slicing.
2/20/2026
Baked 30 minutes in my oven and center was perfectly creamy after an overnight chill.
2/20/2026
I used toasted cornflakes instead of kataifi and it still worked really well. Great backup option.
2/20/2026
The pistachio and tahini combo tasted exactly like Dubai chocolate bars. Crunch stayed crisp even the next day.
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Serving Size: 1 slice (1/10 cake)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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