Luxuriously creamy, lightly perfumed with cardamom and saffron, and finished with pistachios and a glossy date drizzle—this Dubai Cheesecake feels like a mash-up between classic New York cheesecake and Middle Eastern dessert flavors.
You get a buttery cookie crust (hello, Biscoff), a smooth, vanilla-cardamom cheesecake filling, and a fragrant saffron cream topping that makes every slice taste like a special-occasion dessert from a fancy Dubai café.
Why You’ll Love It
- Silky, bakery-style texture: Dense yet creamy cheesecake that slices cleanly.
- Middle Eastern flair: Cardamom, saffron, pistachios, and dates give a “Dubai” signature twist.
- Make-ahead friendly: Needs chilling time, so it’s perfect to prep the day before guests.
- Showstopper look: Green pistachios, golden saffron cream, and glossy dates on top.
Ingredients
For the Crust
- 2 cups (about 200 g) Biscoff or digestive biscuits, finely crushed
- 6 tbsp (85 g) unsalted butter, melted
- 2 tbsp sugar (optional, if using less sweet biscuits)
- Pinch of salt
For the Cheesecake Filling
- 24 oz (680 g) cream cheese, softened (full fat, brick style)
- 1 cup (200 g) granulated sugar
- 3 large eggs, at room temperature
- ¾ cup (180 g) sour cream or plain Greek yogurt, at room temperature
- ¼ cup (60 ml) heavy cream
- 2 tsp vanilla extract
- ½ tsp ground cardamom
- ¼ tsp salt
Optional: 1–2 tsp orange blossom water or rosewater for a floral note (use lightly so it doesn’t overpower).
For the Saffron Cream Topping
- ½ cup (120 ml) heavy cream, cold
- ¼ cup (60 g) sour cream or Greek yogurt
- 2–3 tbsp powdered sugar
- A pinch of saffron threads, soaked in 1 tbsp warm milk for 5–10 minutes
- ½ tsp vanilla extract
For the Date Drizzle & Garnish
- ⅓ cup (100 g) date syrup (silan) or blended soft dates with a splash of hot water
- 2–3 tbsp chopped pistachios (unsalted, roasted if possible)
- Extra saffron threads or edible dried rose petals (optional)
Time & Yield
- Prep: 25–30 minutes
- Bake: 55–65 minutes
- Cool & Chill: 4–6 hours (or overnight)
- Total: Mostly hands-off; best made a day ahead
- Yield: 10–12 slices
Instructions
1) Prepare the Crust
- Preheat the oven:
- Heat to 325°F (160°C).
- Line the bottom of a 9-inch (23 cm) springform pan with parchment paper. Lightly grease the sides.
- Mix the crust:
- Combine cookie crumbs, melted butter, sugar (if using), and salt in a bowl.
- Stir until the mixture looks like wet sand and holds together when pressed.
- Press & par-bake:
- Press the crumbs firmly into the bottom of the pan and slightly up the sides.
- Bake for 8–10 minutes until lightly fragrant.
- Set aside to cool slightly while you prepare the filling.
2) Make the Cheesecake Filling
- Beat the cream cheese:
- In a large bowl (or stand mixer on medium speed), beat cream cheese for 2–3 minutes until smooth and free of lumps.
- Add sugar & flavorings:
- Add sugar, vanilla, cardamom, and salt.
- Beat until creamy, scraping down the sides as needed.
- Mix in sour cream & cream:
- Add sour cream (or yogurt) and heavy cream.
- Mix on low–medium speed just until combined and smooth.
- Add the eggs:
- Add eggs one at a time, mixing on low after each addition until just incorporated.
- Don’t over-mix at this stage—too much air can cause cracks.
- Optional floral note:
- If using, gently mix in orange blossom water or rosewater. Start with 1 tsp and taste the batter; add a little more if desired.
- Fill the crust:
- Pour the filling over the pre-baked crust.
- Smooth the top with a spatula.
3) Bake the Cheesecake Gently
- Prepare a water bath (optional but helpful):
- Wrap the outside of the springform pan in foil.
- Place it in a large roasting pan and pour hot water into the roasting pan until it comes halfway up the sides of the springform.
- This helps the cheesecake bake evenly and reduces cracking.
- Bake:
- Bake at 325°F (160°C) for 55–65 minutes.
- The edges should be set, and the center should still have a slight wobble when you gently jiggle the pan.
- Cool slowly:
- Turn off the oven, crack the door slightly, and let the cheesecake sit inside for 30–45 minutes.
- Remove from the oven and water bath, then cool to room temperature.
- Chill:
- Cover and refrigerate for at least 4–6 hours, preferably overnight, until fully set and chilled.
4) Make the Saffron Cream Topping
- Infuse the saffron:
- Soak saffron threads in warm milk for 5–10 minutes until the liquid turns golden.
- Whip the cream:
- In a chilled bowl, beat heavy cream to soft peaks.
- Add the rest:
- Add sour cream or yogurt, powdered sugar, vanilla, and the saffron milk.
- Beat until the mixture is thick, smooth, and spreadable (don’t over-whip or it can get grainy).
5) Decorate & Finish
- Top the cheesecake:
- Once the cheesecake is fully chilled, remove the springform ring and transfer to a serving plate.
- Spread the saffron cream over the top in a thick, even layer, leaving a slight border if you like.
- Add date drizzle:
- Warm date syrup slightly if it’s very thick.
- Drizzle over the top of the cheesecake in zigzags or circles.
- Garnish:
- Sprinkle with chopped pistachios.
- Add a few saffron threads or crushed dried rose petals for a luxe, Dubai-style finish.
- Chill briefly:
- Chill for another 30–60 minutes to let the topping firm up slightly before slicing.
Serve It Like This
- Use a sharp knife dipped in hot water and wiped dry between slices for clean cuts.
- Serve slices cold or slightly cool, with:
- Extra date syrup on the side
- A few extra pistachios scattered on each plate
- Pair with:
- Arabic coffee, cardamom tea, or espresso
- Fresh berries or sliced oranges for a bright contrast
Pro Tips for a Perfect Dubai Cheesecake
- Room temp ingredients: Soft cream cheese and room-temperature eggs blend more smoothly and prevent lumps.
- Don’t overbeat after adding eggs: This keeps the texture dense and creamy, not airy and cracked.
- Watch for the wobble: Take it out when the center still has a gentle jiggle; it will finish setting as it cools.
- Chill fully: Cheesecake flavor and texture improve a lot after several hours in the fridge—overnight is ideal.
- Go light on floral flavors: Orange blossom and rosewater are strong; a little gives elegance, too much can be overpowering.
Variations & Twists
- Kunafa Crust:
- Swap the cookie crust for a base of buttered shredded kataifi/knafeh dough for extra crunch.
- Date Swirl Cheesecake:
- Drop spoonfuls of date syrup onto the filling before baking and swirl gently with a knife.
- No-Bake Shortcut:
- Use the same crust and toppings, but make a gelatin-stabilized, no-bake cheesecake base if you don’t want to turn on the oven.
- Chocolate Dubai Cheesecake:
- Add ½ cup melted dark chocolate to half the batter and swirl for a marbled effect.
Make-Ahead, Storage & Freezing
- Make-Ahead:
- This is a perfect make-ahead dessert—make 1 day in advance for best texture and flavor.
- Fridge:
- Store covered in the refrigerator for up to 4–5 days.
- Freezer (without topping):
- Freeze the baked, cooled cheesecake (without saffron cream and drizzle) for up to 2 months.
- Thaw overnight in the fridge, then add saffron cream and garnishes before serving.
Nutrition (Per Slice – Approximate, for 12 slices)
- Calories: ~420–520 kcal
- Fat: ~30–36 g
- Carbs: ~32–40 g
- Protein: ~7–9 g
(Exact values will vary with cookie choice, cream amounts, and toppings.)
Why This Recipe Works
A classic, well-balanced cheesecake base gives you that rich, creamy texture you expect, while cardamom and optional floral notes add a subtle Middle Eastern aroma. The Biscoff-style crust brings warm caramel spice, and the saffron cream + date drizzle add layers of luxury and sweetness without needing a heavy, sugary frosting. Pistachios bring crunch and color, turning every slice into a nod to Dubai’s love of bold, elegant desserts.
Final Thought: When you want a dessert that feels modern, luxurious, and totally unforgettable, this Dubai Cheesecake is the kind of showpiece that looks stunning on the table and tastes even better on the fork.