Ingredients
- Crust
- 1½ cups crushed chocolate biscuits (Oreo without filling or digestive biscuits)
- ½ cup unsalted butter, melted
- Chocolate Cheesecake Filling
- 16 oz (450 g) cream cheese, softened
- ¾ cup granulated sugar
- ½ cup melted dark chocolate (high quality)
- ¼ cup cocoa powder (unsweetened)
- 1 tsp vanilla extract
- 2 large eggs
- ½ cup heavy cream
- Topping (Dubai-style touch – optional)
- Chocolate ganache
- Chopped pistachios
- Edible gold leaf or gold dust
- Chocolate curls
Instructions
- Preheat oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment.
- Mix crushed biscuits with melted butter and press firmly into the pan. Chill for 10 minutes.
- Beat cream cheese and sugar until smooth.
- Add melted chocolate, cocoa powder, and vanilla; mix well.
- Beat in eggs one at a time on low speed.
- Mix in heavy cream until silky.
- Pour filling over crust and smooth the top.
- Bake for 50–55 minutes, until edges are set and center slightly jiggles.
- Turn off oven, crack the door, and cool cheesecake inside for 1 hour.
- Chill for at least 4 hours or overnight.
- Decorate with ganache, pistachios, and gold accents before serving.
Notes
- Use premium dark chocolate for authentic luxury flavor.
- Do not overmix after adding eggs to avoid cracks.
- Pistachio paste can be swirled into the batter for extra richness.
- Serve chilled for clean slices and best texture.
- Prep Time: 25
- Cook Time: 55
- Category: Dessert / Cheesecake
- Method: Baking
- Cuisine: Middle Eastern–Inspired
- Diet: Vegetarian