Dubai chocolate Basque cheesecake recipe in description 📝🍰 #basquecheesecake

Dubai Chocolate Pistachio Basque Cheesecake recipe 🍰📝: Ingredients: Cheesecake: • 392g cream cheese • ¾ cup pistachio cream or pistachio butter • 196g heavy cream • 168g granulated sugar • ¼ tsp salt (optional) • 3 eggs • ¼ tsp pistachio flavoring (optional) Dubai Chocolate Topping: • 2 ounces chocolate (I used Ghirardelli semi-sweet) • ½ cup kataifi (shredded phyllo dough) • 1-2 tsp butter • ½ cup pistachio cream • Dried rose petals (optional) • Crushed pistachios (optional) • Extra melted chocolate for drizzling • Extra pistachio cream for drizzling ⸻ Baking Instructions: 1. Preheat oven to 450°F. 2. Line a 6-inch (15 cm) round cake pan with parchment paper, letting it overhang. 3. In a bowl, mix cream cheese and pistachio cream/paste until smooth. 4. Add heavy cream, sugar, salt, and pistachio flavoring (if using), mixing until fully incorporated. 5. Slowly add eggs, mixing until just combined. 6. Pour the batter into the lined pan, then bang the pan on the counter a few times to remove air bubbles. 7. Bake for 30-35 minutes. The top should be deeply browned, and the center should have a slight wobble. Broil for 1-2 mins if the top is not browned. 8. Let it cool for 30 minutes before chilling overnight. ⸻ Making the Dubai Chocolate Topping: 1. Melt the chocolate using a double boiler or microwave in short bursts, stirring until smooth. 2. Pour a thin layer of melted chocolate over the top of the cooled cheesecake and spread evenly to coat. 3. In a pan, melt 1-2 teaspoons of butter over medium heat. Add the kataifi and toast until golden and crispy. 4. Stir the pistachio cream into the toasted kataifi, mixing until well combined. 5. Spread the kataifi-pistachio mixture over the chocolate-coated cheesecake. 6. Sprinkle with dried rose petals and crushed pistachios (if using). 7. Finish by drizzling with additional melted chocolate and pistachio cream. 8. Let it set before slicing and serving.