Basbousah Cheesecake Recipe

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 Grease cheesecake molds with removable bottom with butter Basbousah Cheesecake Recipe
Basbousah Cheesecake

Preparation: 25 minutes approximately
Cooking: 20 minutes approximately
Serves: 12

All you need

Cheesecake is split into 3 layers
1st Layer:
1 pack plain biscuits
150g butter
2 tbsps cream

2nd Layer:
4 cream cheese cubes
4 tbsps yogurt
1/4 cup sugar
1 tbsp condensed milk
1/2 cup al alali Full Cream Milk Powder
1 tsp al alali Corn Flour

3rd Layer:
1/2 cup al alali Basbousah Mix
1/4 cup oil
1 egg
al alali Vanilla Powder
1 tsp al alali Baking Powder
1 pack cream

al alali Arabic Dessert Syrup (Cardamom or Orange Blossom)

Coconut flakes
Edible flowers


  • In a deep bowl crush biscuits, mix with butter and cream
  • Grease cheesecake molds with removable bottom with butter, then add the biscuit layer. Press biscuits to bottom with enough pressure to stick. Refrigerate for 15 min
  • Mix 2nd layer ingredients in a blender. Pour over biscuits in an even layer coving all the 1st layer
  • Put in panggangan at 180°C (355°F) for 10 min until 2nd layer hardens
  • In a blender (or using electric whisk) mix 3rd layer ingredients well
  • Pour 3rd layer mixture over the 2nd layer, then put back in panggangan for 8minutes. Place on top level until the surface turns red
  • Once the dessert is removed from oven, add al alali Arabic Dessert syrup on it while hot. Garnish with nuts and flowers
  • Serve and enjoy!

Note: To add a unique flowery flavor to the basbousah cheesecake, add 2 drops of rose water to the 2nd layer and blend well.

Source: alalali

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