Cheesecake Delight

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Basbousa Base

• 1 ½ cups semolina
• 1 cup plain Greek yogurt
• ½ cup sugar
• 1 tsp vanilla extract
• 1 tbsp baking powder
• ½ cup unsalted butter, melted
• 1 tbsp sliced almonds

Blueberry Filling

• 16 oz blueberries
• ¼ cup sugar
• 2 tbsp cornstarch
• ¼ cup water
• 2 tsp lemon juice

Peach & Mango Topping

• 2 peaches, peeled and thinly sliced
• 1 mango, peeled and thinly sliced
• ½ cup sugar
• ¼ cup water
• 2 tsp cornstarch

Cheesecake Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup sugar
• 1 tsp vanilla extract
• 4 eggs

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. In a large mixing bowl, combine all the Basbousa base ingredients and mix until well combined. Press the mixture into the bottom of the prepared pan and bake for 20 minutes.
3. In a saucepan, combine the blueberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring constantly until the mixture thickens. Remove from heat and let it cool.
4. In another saucepan, combine the peaches, mango, sugar, cornstarch, and water. Cook over medium heat, stirring constantly until the mixture thickens. Remove from heat and let it cool.
5. In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until creamy. Beat in the eggs, one at a time, until well combined.
6. Pour the cheesecake mixture over the Basbousa base. Spoon the blueberry mixture on top of the cheesecake mixture and swirl gently with a knife. Bake for 50 minutes, or until set.
7. Let the cheesecake cool for 10 minutes. Arrange the peach and mango slices on top of the blueberry layer. Sprinkle the sliced almonds on top. Chill for at least 4 hours before serving.