Dubai Chocolate Cheesecake
A rich and creamy baked cheesecake featuring melted Dubai chocolate, a buttery graham crust, and a tangy sour cream topping, perfect for special occasions.
Ingredients
For the crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
For the cheesecake filling
- 1 cup sugar
- 4 packages (8 ounces each) cream cheese, softened Must be truly softened for a smooth batter.
- 1 teaspoon vanilla extract
- 4 large eggs Add one at a time.
- 1 cup Dubai chocolate, melted Let cool slightly before adding.
For the sour cream topping
- 1 cup sour cream Spread evenly over the cooled cheesecake.
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- Prepare a 9-inch springform pan.
Make the crust
- In a bowl, stir together the graham cracker crumbs and melted butter until evenly moistened.
- Press the mixture firmly into the bottom of the springform pan.
Cheesecake filling
- In a large mixing bowl, beat together the softened cream cheese and sugar until smooth.
- Add the vanilla extract and mix until incorporated.
- Beat in each egg one at a time, mixing well after each addition.
- Stir in the melted Dubai chocolate until the mixture is uniform.
- Pour the cheesecake batter over the prepared crust and smooth the top.
Bake
- Bake for 55-60 minutes, or until the edges are set and the center has a gentle jiggle.
- Cool the cheesecake slightly before applying the sour cream topping.
Add sour cream topping
- Spread the sour cream over the top of the cheesecake.
- Refrigerate for at least 4 hours before serving.
Notes
For best results, ensure cream cheese is fully softened before mixing. Let chocolate cool slightly to blend smoothly without tightening the batter. Refrigerate to allow clean slices when serving.