This unique dessert combines the traditional Middle Eastern basbousa cake with a creamy cheesecake layer. The basbousa base is made from fine semolina, enriched with yogurt and sunflower oil, while the cheesecake layer is a smooth blend of roomkaas, sugar, and vanilla. The cake is drizzled with a sweet citrus syrup and sprinkled with finely ground pistachios, offering a delightful fusion of textures and flavors.
Why You’ll Love This
- Unique Fusion: Merges the textures and tastes of basbousa and cheesecake.
- Citrusy Sweetness: The syrup adds a refreshing lemon flavor.
- Rich and Creamy: The cheesecake layer provides a smooth contrast to the semolina base.
- Elegant Pistachio Garnish: Adds a nutty flavor and a touch of sophistication.
Ingredients:
- Basbousa Base:
- 3 eggs
- 75g granulated sugar
- 0.2g salt
- 125ml sunflower oil
- 75g yogurt
- 175g fine semolina
- 5g baking powder
- Cheesecake Layer:
- 500g roomkaas (cream cheese)
- 85g granulated sugar
- 8g vanilla sugar (or vanilla extract)
- 0.2g salt
- 35g cornstarch
- 2 eggs
- Syrup:
- 175ml water
- 175g granulated sugar
- 20ml lemon juice
- Garnish:
- Finely ground pistachios
Instructions:
- Prepare Basbousa Base: Mix eggs, sugar, salt, oil, and yogurt. Add semolina and baking powder. Spread in a 22 cm baking form.
- Cheesecake Layer: Blend roomkaas, sugars, salt, cornstarch, and eggs. Pour over basbousa base.
- Bake: Bake until set and golden.
- Prepare Syrup: Boil water, sugar, and lemon juice. Pour over the hot cake.
- Garnish and Serve: Sprinkle with ground pistachios. Let the cake cool and absorb the syrup before serving.
Enjoy this Basbousa Cheesecake, a delightful dessert that combines traditional Middle Eastern flavors with the creamy richness of cheesecake, topped with the nutty crunch of pistachios!
