Basbousa Cheesecake

Mix the crushed plain tea biscuits with the butter and cream until the crumbs are evenly moistened and hold together when pressed.

Spread the biscuit mixture over the base of a 26 cm cheesecake pan or a slightly larger one, pressing it down firmly to form an even, compact layer.

Blend the cream cheese, yogurt, milk powder, cream, sugar, vanilla, and eggs until smooth and fully combined.

Gently pour the cheese mixture over the biscuit base and smooth the surface without disturbing the bottom layer, ensuring the filling is evenly distributed.

. Use the oven's bake setting.

Mix the cream, sugar, milk powder, semolina, vegetable oil, and Arabic bread, then gradually add the water until the basbousa mixture is easy to spread.

Spoon the basbousa mixture over the cheese layer and gently spread it into an even layer without pressing down on the filling.

. Use the broiler setting.

Let the dessert rest out of the oven for 10 minutes so it cools slightly and the layers settle before adding the soaking mixture.

Mix the evaporated milk with the sweetened condensed milk or sugar syrup until the soaking mixture is smooth and well combined.

Gradually pour the soaking mixture over the basbousa, distributing it evenly so the top layer absorbs it without becoming soggy.

Chill the dessert in the refrigerator for at least 60 minutes, until the layers are firm enough to slice cleanly.

Garnish the dessert with pistachios and berries, then carefully remove it from the pan and serve chilled once fully set.