Rosemary Fig Cheesecake with Basbousa Crust and Chocolate Ganache Topping

Ingredients:

• For the Basbousa Crust:
• 1 cup Basbousa (semolina cake) mix
• 4 tablespoons melted butter
• 1/4 cup water
• For the Rosemary & Fig Filling:
• 2 containers (16 oz total) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sugar
• 1/4 cup honey
• 2 tablespoons flour
• 3 eggs
• 2 teaspoons fresh rosemary, finely chopped
• 1/4 cup chopped dried figs
• For the Chocolate Ganache Topping:
• 3/4 cup heavy cream
• 6 oz semisweet chocolate chips

Directions:

1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. Make the Basbousa Crust:
• In a medium bowl, mix together the Basbousa mix, melted butter, and water until a dough forms.
• Press the dough into the bottom of the prepared pan.
• Bake for 18-20 minutes, until lightly golden. Remove from oven and let cool while making the filling.
3. Make the Rosemary & Fig Filling:
• In a large bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
• Add in the sugar, honey, and flour and mix until combined.
• Add the eggs, one at a time, mixing well after each addition.
• Mix in the chopped rosemary and chopped dried figs.
• Pour the filling over the cooled Basbousa crust.
• Bake for 45-50 minutes, until the center is almost set.
• Turn off the oven and let the cheesecake cool inside for 30 minutes.
• Remove from oven and run a knife around the edge of the cheesecake to loosen it from the pan.
• Cool to room temperature, cover and chill for at least 4 hours or overnight.
4. Make the Chocolate Ganache Topping:
• In a medium saucepan, heat the heavy cream until simmering.
• Remove from heat and add in the semisweet chocolate chips.
• Let sit for 3-4 minutes, then whisk until smooth.
• Pour the ganache over the chilled cheesecake and let it set for at least 30 minutes before serving.

Enjoy your amazing Rosemary Fig Cheesecake with Basbousa Crust and Chocolate Ganache Topping!