Creamy Basbousa Cheesecake with Greek Yogurt & Berries Topping

Ingredients:

• Basbousa Base:
• 2 cups fine semolina
• 1 cup sugar
• 1 cup unsalted butter, melted
• 1 cup plain yogurt
• 1 tsp vanilla extract
• 1 tsp baking soda
• Cheesecake Filling:
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup Greek yogurt
• 1/4 cup honey
• 3 large eggs
• 1/2 tsp vanilla extract
• Berries & Cream Topping:
• 2 cups mixed berries (strawberries, blueberries, raspberries)
• 1/4 cup heavy cream
• 1/4 cup powdered sugar

Directions:

1. Basbousa Base:
1. Preheat oven to 350°F. Grease a 9-inch springform pan with butter or cooking spray and set aside.
2. In a large mixing bowl, mix together the semolina, sugar, melted butter, plain yogurt, vanilla extract, and baking soda until well combined.
3. Pour the mixture into the prepared pan and smooth out the surface with a spatula.
4. Bake for 20-25 minutes or until golden and a toothpick inserted in the center comes out clean.
2. Cheesecake Filling:
1. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until creamy.
2. Add the Greek yogurt, honey, eggs, and vanilla extract, and beat again until everything is well incorporated and the mixture is smooth.
3. Pour the cheesecake mixture over the Basbousa base and spread it evenly.
4. Bake for 30-35 minutes or until the edges are slightly golden and the center is almost set.
5. Let the cheesecake cool to room temperature before transferring it to the refrigerator. Chill for at least 2 hours or overnight.
3. Berries & Cream Topping:
1. Wash and dry the berries.
2. In a small mixing bowl, beat the heavy cream and powdered sugar with an electric mixer until soft peaks form.
3. Spread the whipped cream over the chilled cheesecake and top with the mixed berries.
4. Serve:
1. Run a knife around the edges of the chilled cheesecake to loosen it from the pan.
2. Remove the sides of the pan and transfer the cheesecake to a serving plate.
3. Slice and serve chilled with extra berries, if desired.