Basbousa Cheesecake

Basbousa Cheesecake Delight brings together the best of both worlds: the beloved Middle Eastern basbousa and the rich, creamy texture of classic cheesecake. This unique dessert starts with a soft and moist semolina base, lightly baked to perfection. The semolina batter, enriched with yogurt and sunflower oil, creates a flavorful and tender foundation that complements the smooth cheesecake layer.

The creamy cheesecake layer is made with rich cream cheese, sweetened with sugar and a hint of vanilla, and thickened with cornstarch for the perfect texture. Gently folded eggs add to the creaminess without incorporating too much air, ensuring a dense, satisfying bite. This layer is carefully spread over the partially baked semolina base, creating a beautiful contrast of textures and flavors.

After a final bake, the dessert is soaked in a homemade sugar syrup infused with a touch of lemon juice, adding a refreshing sweetness that perfectly balances the richness of the cheesecake. Once the syrup is absorbed, the basbousa cheesecake is garnished with finely ground pistachios, adding a nutty crunch that elevates the dessert to a new level. Enjoy a slice of this Basbousa Cheesecake Delight for a truly special treat.

Ingredients

CAKE

•  3  Eggs
•  75 g  Granulated Sugar
•  0.2 g Salt
•  125 ml  Sunflower Oil
•  75 g  Yoghurt
•  175 g  Fine Semolina
•  5 g  Baking Powder

CHEESECAKE

•  500 g  Cream Cheese
•  85 g  Granulated Sugar
•  8 g  Vanilla Sugar
•  0.2 g  Salt
•  35 g Cornstarch
•  2  Eggs

SYRUP

•  175 ml  Water
•  175 g  Granulated Sugar
•  20 ml  Lemon Juice

GARNERING

•  Finely ground pistachios

Recipe:

Prepare the Semolina Batter

1. Mixing the Batter: Break the eggs into a large bowl. Beat together with sugar and salt for 1 minute. Add sunflower oil, yogurt, fine semolina, and baking powder. Mix until smooth.
2. Baking the Base Layer: Grease a baking tin well. Pour in 250 grams of the batter and spread evenly. Place in a preheated oven at 150 °C. Bake for 12 minutes or until the sides are golden brown.

Prepare the Cream Cheese Layer

1. Cream Cheese Mixture: In a deep bowl, mix cream cheese, sugar, vanilla sugar, and salt for 1 minute. Add cornstarch and mix again for 1 minute. Switch to a spatula and gently mix in the eggs one at a time.
2. Layering the Cake: Spread the cream cheese mixture evenly over the baked semolina cake. Place the remaining semolina batter (350 g) into a piping bag and pipe evenly over the cream cheese layer.

Bake and Assemble

1. Final Baking: Place the basbousa cheesecake in a preheated oven at 150 °C. Bake for 50-60 minutes or until the cake is done, checking regularly as oven performance varies.
2. Prepare the Sugar Syrup: In a pan, bring water and sugar to a boil. Turn off the heat and add lemon juice. Stir to combine and let cool.
3. Soaking the Cake: Pour the cooled sugar syrup over the semolina cheesecake. Allow it to sit for a few hours, preferably overnight.

Garnish and Serve

1. Final Touch: Garnish the basbousa cheesecake with finely ground pistachios.
2. Serve: Cut into slices and enjoy this delightful fusion dessert. Bismillah, enjoy!

Basbousa Cheesecake

Author: Madiha Urooj Cooking Method: Baking, Mixing Cuisine: English, French, Greek, Korean, Turkish Courses: Appetizer, Dinner Recipe Keys: D Desserts Kids

Difficulty: Intermediate Prep Time 1 hr Cook Time 1 hr Total Time 2 hrs

Best Season: Suitable throughout the year

Description

Experience the ultimate dessert with this Basbousa Cheesecake Delight. Combining the rich, creamy texture of cheesecake with the sweet, grainy goodness of traditional basbousa, this dessert is perfect for any occasion. Topped with a refreshing sugar syrup and a sprinkle of finely ground pistachios, each bite offers a perfect balance of flavors and textures.

Ingredients

Servings

CAKE

• 3 Eggs
• 75 g  Granulated Sugar
• 0 g Salt 0.2
• 125 ml  Sunflower Oil
• 75 g  Yoghurt
• 175 g  Fine Semolina
• 5 g  Baking Powder

CHEESECAKE

• 500 g  Cream Cheese
• 85 g  Granulated Sugar
• 8 g  Vanilla Sugar
• 0 g  0.2 Salt
• 35 g Cornstarch
• 2 Eggs

SYRUP

• 175 ml  Water
• 175 g  Granulated Sugar
• 20 ml  Lemon Juice

GARNERING

• Finely ground pistachios

Instructions

Prepare the Semolina Batter

1. Mixing the Batter: Break the eggs into a large bowl. Beat together with sugar and salt for 1 minute. Add sunflower oil, yogurt, fine semolina, and baking powder. Mix until smooth.
2. Baking the Base Layer: Grease a baking tin well. Pour in 250 grams of the batter and spread evenly. Place in a preheated oven at 150 °C. Bake for 12 minutes or until the sides are golden brown.

Prepare the Cream Cheese Layer

1. Cream Cheese Mixture: In a deep bowl, mix cream cheese, sugar, vanilla sugar, and salt for 1 minute. Add cornstarch and mix again for 1 minute. Switch to a spatula and gently mix in the eggs one at a time.
2. Layering the Cake: Spread the cream cheese mixture evenly over the baked semolina cake. Place the remaining semolina batter (350 g) into a piping bag and pipe evenly over the cream cheese layer.

Bake and Assemble

1. Final Baking: Place the basbousa cheesecake in a preheated oven at 150 °C. Bake for 50-60 minutes or until the cake is done, checking regularly as oven performance varies.
2. Prepare the Sugar Syrup: In a pan, bring water and sugar to a boil. Turn off the heat and add lemon juice. Stir to combine and let cool.
3. Soaking the Cake: Pour the cooled sugar syrup over the semolina cheesecake. Allow it to sit for a few hours, preferably overnight.

Garnish and Serve

1. Final Touch: Garnish the basbousa cheesecake with finely ground pistachios.
2. Serve: Cut into slices and enjoy this delightful fusion dessert. Bismillah, enjoy!

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