Cheesecake Delight

Basbousa Base

• 1 cup semolina flour
• 1 cup unsweetened shredded coconut
• ⅓ cup sugar
• ½ cup melted unsalted butter
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 3 eggs

Plain Filling

• 24 ozNorman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup sugar
• 3 eggs, at room temperature
• 1 teaspoon vanilla extract

Pineapple & Kiwi Topping

• 1 cup chopped fresh pineapple
• 1 cup chopped peeled kiwi
• 2 tablespoons honey
• 1 tablespoon fresh lemon juice

Instructions

1. Preheat oven to 350°F. Grease a 9 inch springform pan and line with parchment paper.
2. For the Basbousa base, whisk together semolina flour, coconut, sugar, and baking powder in a medium bowl. Mix in melted butter, vanilla extract, and eggs until well combined. Spread mixture evenly into bottom of prepared pan.
3. For the filling, using an electric mixer beat Norman's Kosher Cholov Yisroel Cream Cheese with sugar until smooth. Mix in eggs and vanilla extract. Pour filling over Basbousa base.
4. Bake for 35 to 40 minutes, or until filling is set. Allow cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours.
5. For the topping, combine chopped pineapple, kiwi, honey, and lemon juice. Spread mixture over the chilled cheesecake and serve.
6. Enjoy your delicious Cheesecake Delight!