Basbousa Cheesecake with Hibiscus Filling and Fig & Olive Tapenade Topping

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Ingredients

• 1 cup Basbousa crumbs
• 2 oz unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup all-purpose flour
• 1/2 teaspoon vanilla extract
• 1/4 cup hibiscus syrup
• 1/2 cup dried hibiscus flowers
• 1/2 cup chopped figs
• 1/4 cup chopped Kalamata olives
• 2 tablespoons olive oil

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, mix together the Basbousa crumbs and melted butter until well combined. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes. Remove from the oven and set aside to cool.
3. In a large mixing bowl, beat the cream cheese and sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
4. Add the flour and vanilla extract, and mix until combined.
5. In a small saucepan, bring the hibiscus syrup and dried hibiscus flowers to a boil over medium-high heat. Reduce the heat and simmer for 10 minutes. Remove from the heat and let cool.
6. Add the cooled hibiscus syrup to the cream cheese mixture and mix until well combined.
7. Pour the cream cheese mixture over the cooled Basbousa crust. Bake for 30-35 minutes, or until set.
8. In a small bowl, mix together the chopped figs, chopped Kalamata olives, and olive oil.
9. Remove the cheesecake from the oven and let cool to room temperature. Run a knife around the edges of the pan to loosen the cheesecake, then remove the sides of the pan.
10. Spread the fig and olive tapenade over the top of the cheesecake. Serve chilled.