Home baked Cheesecake: Flavour #49 Basbousa Cheesecake


Flavour # 49  Basbousa Cheesecake
Flavour # 49
Basbousa Cheesecake

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!

Basbousa with cream cheese filling
Basbousa with cream cheese filling



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.

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I used the last 3rd part of the basbousa as a crust for my cheesecake. Great idea huh! two birds in one shot?

my 55th b-day cake
my 55th b-day cake


Crust: basbousa


3 pkg (300G) Philadelphia cream cheese

3/4 cup whipping cream

3/4 yogurt or sour cream

3/4 sugar

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.

I used almond meal for topping
I used almond meal for topping

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Yahoo! happy birthday to me 🙂



Home baked Cheesecake Challenge : Flavour #34 Arabic Twist Cheesecake (halawa bil jibneh)

halawa bil jibneh
halawa bil jibneh

One thing I look for on Eid holiday is sweet…chocolates,cakes,candies etc 😉 and one of them is halawa bil jibneh ( halawa means sweet, and jibneh means cheese).My friend said, its ” cheesecake” hmmm interesting!  I consulted my friend ” google” :-0 and mostly of the recipes I got has no English translation. Anyhow, I figure out the way of cooking is just boiling the water, sugar and semolina (durum wheat) with akawi cheese added. Akawi ( akkawi, ackawi,akawieh) is a white brine cheese which has salty taste. I also use akawi cheese when I eat watermelon,a delicious combination! try it!

My challenge is how to baked it, hence my cheesecake are all home-baked, so I decided to use it as a crust instead of using biscuits, good idea? well, not so, because once I baked it, it’s kind of hard to chew, though I can still differentiate its arabic sweetness from my earlier cheesecake flavours. I used orange blossom and flower water instead of vanilla, which gives the traditional taste I am looking for arabic sweets. Oh yes, don’t forget the nuts! of course, Pistachio!

sweet orange blossom and flower water
sweet orange blossom and flower water

So , here we go ladies, Flavour # 34 Arabic Twist Cheesecake with Semolina crust

Flavour # 34 Arabic Twist Cheesecake with Semolina crust
Flavour # 34 Arabic Twist Cheesecake with Semolina crust



3/4 cup of semolina

3 tbsp unsalted butter ( or sweet butter)

3/4 cup water (or milk)

3/4 cup sugar

150 g akawi cheese


1 pk (300g) Philadelphia cream cheese

1/2 cup sugar

1 tsp orange blossom water

1 tsp flower water (rose-water)

1/8 tsp lemon juice

2 eggs plus 1 egg yolk

1/4 cup sour cream

1/4 cup whipping cream

3 tbsp shifted cake flour



sweet corn syrup

pistachio nuts


Mix water and sugar, bring it to boil add semolina and mix thoroughly in medium heat, add akawi cheese until it melts.Pour it into a pan with corn syrup. Spread it flat and allow to cool.Use the bottom of springform pan as a moulder to cut the mixture. Set aside.

Pre heat oven to Mark gas #3

Mix cream cheese with sugar,beat at medium speed, add sour cream, egg (one egg at a time), orange blossom water,flower water,flour,lemon juice. Mix thoroughly.Add whipping cream and continue beating until all ingredients are well combined. Pour into the prepared pan. Baked at 45 minutes. Let it cool for another 30 minutes and chill for 4 hours or more before topping.

Serving Suggestions:

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Ladies, the taste of the semolina with cheese is authentic but the texture was a bit hard for me, having tasted the best’ halawa bin jibneh” in jeddah, my recipe for the crust was not of standard. Maybe you can share yours? I’ll be happy to try it too!