Basbousa Cheesecake with Middle Eastern Twist
Ingredients
Yogurt mixture
- 200 grams cream cheese
- 1/2 cup yogurt
- 1/4 cup sugar
- 1 1/2 cups powdered milk
Basbousa mixture
- 1/2 cup yogurt
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup fine semolina
- 1/2 cup coconut
- 1/2 cup corn oil
- 1 tablespoon baking powder
- 1/2 cup syrup
- 3 tablespoons pistachios
- 1 1/2 cups ground biscuits
- 3/4 cup melted butter
- 2 tablespoons clotted cream
Preparation
Preheat the oven to 200°C and prepare a cheesecake pan with a secure base to prevent leaks, using aluminum foil if necessary to wrap the pan. In a bowl, mix the ground biscuits with melted butter and clotted cream, then press into the pan.
In a blender, combine cream cheese, yogurt, sugar, and powdered milk until smooth, then pour over the biscuit base.
Bake in the oven for a few minutes to set the cheese mixture.
Reduce the oven temperature to 180°C.
In a blender, mix yogurt, eggs, vanilla, semolina, coconut, and baking powder until smooth, then carefully spread over the cheese layer.
Bake for 25 to 30 minutes until golden brown.
Remove from the oven, pour over the syrup or milk, refrigerate to set, loosen from the pan with a knife, sprinkle with pistachios, and serve cold.
