Description
A beautifully layered dessert combining a buttery pistachio basbousa crust with a smooth white chocolate cheesecake filling, finished with glossy white chocolate topping, chopped pistachios, delicate rose petals, and fragrant rose syrup.
Ingredients
For the Basbousa Crust
1½ cups fine semolina (250 g)
½ cup granulated sugar (100 g)
½ cup unsalted butter, melted (115 g)
½ cup plain Greek yogurt (120 g)
1 tsp baking powder (4 g)
½ tsp vanilla extract (2.5 ml)
¼ tsp salt (1 g)
½ cup pistachios, finely ground (60 g)
For the Cheesecake Filling
24 oz cream cheese, softened (680 g)
¾ cup granulated sugar (150 g)
3 large eggs (150 g)
½ cup Greek yogurt (120 g)
1 tsp vanilla extract (5 ml)
2 tbsp all-purpose flour (16 g)
¼ tsp salt (1 g)
½ cup white chocolate, melted and slightly cooled (85 g)
½ cup pistachios, finely chopped (60 g)
1 tbsp rose water (15 ml)
For the Rose Syrup
½ cup granulated sugar (100 g)
½ cup water (120 ml)
1 tbsp fresh lemon juice (15 ml)
1 tbsp rose water (15 ml)
For the White Chocolate Topping
¾ cup white chocolate chips (130 g)
¼ cup heavy cream (60 ml)
For Garnish
¼ cup pistachios, finely chopped (30 g)
1 tbsp dried rose petals (2 g)
1 tbsp white chocolate curls (10 g)
Instructions
1. Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
2. In a large bowl, combine the fine semolina, sugar, melted butter, Greek yogurt, baking powder, vanilla extract, salt, and finely ground pistachios. Mix until evenly combined and uniformly moistened.
3. Press the basbousa mixture firmly and evenly into the bottom of the prepared springform pan, creating a compact, level crust.
4. Bake the crust for 12–15 minutes, or until it begins to set and the edges become lightly golden. Remove from the oven and reduce the temperature to 325°F (165°C).
5. Beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing gently after each addition.
6. Add the Greek yogurt, vanilla extract, flour, salt, melted white chocolate, chopped pistachios, and rose water. Mix only until everything is evenly combined, avoiding unnecessary overmixing.
7. Pour the cheesecake filling over the partially baked basbousa crust and smooth the surface.
8. Bake at 325°F (165°C) for 50–60 minutes, or until the edges are set while the centre still has a slight wobble.
9. Turn off the oven and leave the cheesecake inside with the door slightly open for about 30 minutes. Remove it and allow it to cool completely at room temperature.
10. Refrigerate the cheesecake for at least 4 hours, preferably overnight, until fully set.
11. While the cheesecake chills, combine the sugar, water, and lemon juice in a small saucepan. Bring to a gentle simmer and cook for 4–5 minutes, until slightly thickened.
12. Remove the syrup from the heat, stir in the rose water, and allow it to cool completely.
13. For the topping, gently heat the heavy cream until warm but not boiling. Pour it over the white chocolate chips and let stand for 1–2 minutes.
14. Stir the cream and white chocolate until smooth and glossy. Allow it to cool slightly until thick enough to spread.
15. Remove the chilled cheesecake from the springform pan and spread the white chocolate topping evenly over the surface.
16. Sprinkle with chopped pistachios and decorate with white chocolate curls and dried rose petals.
17. Drizzle the cooled rose syrup over individual slices just before serving. Serve chilled.
Notes
Bring the cream cheese to room temperature before mixing so the filling becomes smooth and creamy. Mix the cheesecake batter only until the ingredients are combined, particularly after adding the eggs. The basbousa crust should only be partially baked before the cheesecake filling is added. It should be lightly golden around the edges rather than deeply browned. The centre of the cheesecake should still have a slight wobble when it comes out of the oven. It will continue setting as it cools and chills. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, for the cleanest slices. Allow the rose syrup to cool completely before drizzling it over the chilled cheesecake. Let the white chocolate topping cool slightly so it becomes thick enough to spread without running off the cheesecake. Use unsalted pistachios to control the seasoning of the crust and filling. Finely ground pistachios work well in the basbousa crust, while chopped pistachios add texture to the filling and topping. The cheesecake can be prepared the day before serving. The rose syrup can also be prepared ahead, covered, and refrigerated until needed. Serve each chilled slice with a drizzle of rose syrup, chopped pistachios, and dried rose petals.
- Prep Time: 25 minutes
- Cook Time: 65–75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern