B is for basbousa…no!!! B is for birthday, alright I know this post is so late, but it’s better to be late than never 🙂
You see the background? that’s where I want to celebrate my birthday …in my dreams 🙂
Anyhow, basbousa is a traditional arabic sweet made of semolina and soaked in sugar syrup. Almond and coconut is the usual mixture and I thought why not cheese? so, here’s another flavour I did on my 55th birthday . I did two version, one with the basbousa as a crust and one ,with a cream cheese as a filling.Both were delicious and heavy calories..omg!
1 cup semolina
1 cup almond meal
1/2 cup melted butter
1 can condensed milk
3/4 tsp baking powder
1 cup water
1 (300G) philadelphia cream cheese
1 cup heavy cream
1/2 cup sugar
1 cup water
1 tsp lemon juice
1 tbsp cornstarch and 1 cup cold water to mix
1 tbsp rose water
Pre heat oven Gas mark#3
Combine melted butter,condensed milk and baking powder and stir well. Add semolina,almond meal and water, mix until well combined. Divide into three parts.
Meanwhile, cook the syrup ,mix all ingredients and bring it to boil until it thickens and set aside.
Mix cream cheese and heavy cream thoroughly until smooth and well combined.
Pour one part into the baking tin, add the cream cheese mixture and Pour the second part. Bake into the oven for 35 minutes or until golden brown. Cool completely before cutting into triangular shape and pour all the sweet syrup.Chill before serving, top with pistachio or almond nuts.
I used the last 3rd part of the basbousa as a crust for my cheesecake. Great idea huh! two birds in one shot?
3 pkg (300G) Philadelphia cream cheese
3/4 cup whipping cream
3/4 yogurt or sour cream
3 whole eggs plus 1 egg yolk
1 tsp rose water
a pinch of salt
3 tbsp almond meal
Pre heat oven Gas mark# 3
Beat cream cheese and sugar at medium speed,add whipping cream and yogurt. Combined well until the mixture is smooth and creamy. Add one egg at a time, mix thoroughly ,add a pinch of salt, almond meal and rose water together.
Pour into the prepared basbousa crust. Bake for 1 hour and 25 minutes. turn off the heat and leave the oven door open for another 30 minutes. Remove and cool at room temperature for about an hour. Chill for another 4 hours or overnight before topping and serving.