Chocolate Pistachio Baked Cheesecake: A Sweet Taste of Dubai with an Oaty Twist
Always on the lookout for a dessert that's indulgent, elegant, and just a little bit unexpected? We have the perfect recipe for you. Try our signature Chocolate Pistachio Baked Cheesecake recipe, a rich and creamy bake inspired by the viral Dubai Chocolate trend that’s been sweeping chocolate lovers off their feet.
Of course, as flapjack fanatics, we had to add an Oatopia twist to the recipe, swapping out the traditional biscuit base for our Dark Chocolate Pistachio Flapjack. The result? A cheesecake with a special melt-in-the-mouth flapjack base, that complements the creamy pistachio cheesecake on top. Think East-meets-West indulgence, with a rich and irresistible flavour that'll impress every guest.
Why You (And ALL Your Friends) Will Love This Cheesecake
- Rich, creamy filling with a luxurious mascarpone and pistachio blend.
- Unique flapjack base, giving the dessert extra texture, taste and flair.
- Chocolate indulgence, with a nod to the Dubai dessert craze.
- Perfect for special occasions, this cheesecake brings some extra glam to the table.
- Suitable for vegetarians and low gluten diets.
Ingredients
For the Filling:
- 500g cream cheese
- 250g mascarpone
- 120g double cream
- 220g caster sugar
- 3 eggs
- 15g pistachio paste or pistachio butter
- 20g shelled pistachios (roughly chopped, for topping)
For the Base:
The Method
1. Prep the Base
Lightly grease a 20cm springform cake tin.
Crumble the flapjacks into fine pieces and press firmly into the base of the tin using your hands or the back of a spoon. It can help to gently warm the flapjacks in the microwave for 30 seconds to soften them up before you do this.
Place the tin in the fridge whilst you prepare the filling.
2. Make the Filling
In a mixing bowl, blend together the cream cheese, mascarpone, double cream, caster sugar and pistachio paste until smooth.
Add the eggs one by one, mixing gently.
Grab your tin from the fridge and pour the mixture over the flapjack base.
3. Time to bake
Bake at 180°C (160°C fan) for 1 hour, or until the cheesecake is set, with a slight wobble in the centre.
4. Let It Cool
Turn off the oven, open the door slightly, and allow the cheesecake to cool slowly - this helps prevent cracking. Once cooled, cover and chill in the fridge for at least 4 hours, but preferably overnight.
5. Finish & Serve
Before serving, sprinkle the top with chopped pistachios for a little crunch and colour. Slice, serve, and enjoy the praise!
The Verdict
This dessert is simply dreamy! With its melt-in-the-mouth blend of creamy pistachio cheesecake and soft, chocolatey flapjack base, it’s an extra luxurious twist on tradition, with just the right amount of difference to make people go oooo!
Whether you're hosting a dinner party, treating yourself, or feel inspired by the Dubai chocolate phenomenon, this delicious cheesecake is for you!