AuthorksalmanThis basbousa cheesecake with a Middle Eastern makeover features a buttery digestive biscuit base a rich cheesecake layer topped with a delicious basbousa layer sweetened with rose water scented sugar syrup ties the flavors together.
Mix first layer ingredients (cream, biscuit and butter). Pour into a cheesecak pan and press it well onto the base of the pan. Place it in the oven until thickens.
Using the electric mixer, mix the ingredients of the second layer at medium speed till smooth (milk powder, yogurt, sugar and cream cheese) . Pour mixture over first layer. Place it again in the over until thickens.
Mix the ingredients of the third layer for one minute (cream, sugar, oil, egg, baking powder, vanilla, and semolina). Pour mixture over the second layer and spread evenly. Place in the oven for 15-20 minutes at 355F until golden brown.
Remove pan from oven.
Directly, pour sugar syrup at room temperature over basbousa cheesecake while it is hot.
Garnish with minced pistachios. Let it cool. Serve
Ingredients
Directions
Mix first layer ingredients (cream, biscuit and butter). Pour into a cheesecak pan and press it well onto the base of the pan. Place it in the oven until thickens.
Using the electric mixer, mix the ingredients of the second layer at medium speed till smooth (milk powder, yogurt, sugar and cream cheese) . Pour mixture over first layer. Place it again in the over until thickens.
Mix the ingredients of the third layer for one minute (cream, sugar, oil, egg, baking powder, vanilla, and semolina). Pour mixture over the second layer and spread evenly. Place in the oven for 15-20 minutes at 355F until golden brown.
Remove pan from oven.
Directly, pour sugar syrup at room temperature over basbousa cheesecake while it is hot.
Garnish with minced pistachios. Let it cool. Serve