Custard and Muhallabia Cheesecake – How to Prepare Custard and Muhallabia Cheesecake

on

Custard and Muhallabia Cheesecake – How to Prepare Custard and Muhallabia Cheesecake

Custard and Muhallabia Cheesecake is an incredibly delicious dessert that is easy to prepare and highly nutritious. In this article, we’ll share the ingredients required to serve eight people, along with step-by-step preparation instructions. We hope you enjoy this delightful dessert!

Ingredients for Custard and Muhallabia Cheesecake

Custard and Muhallabia Cheesecake

 

For the Base:

  • 1 pack of crushed biscuits
  • 200 grams of melted butter
  • ½ cup of almond slices

For the Custard Layer:

  • 8 tablespoons of custard powder
  • 10 tablespoons of sugar
  • 8 tablespoons of powdered milk
  • 8 cups of water

For the Muhallabia Layer:

  • 4 cups of water
  • 12 tablespoons of powdered milk
  • 8 tablespoons of cornstarch
  • 8 tablespoons of sugar
  • 1 tablespoon of rose water
  • Ground pistachios (for garnish, optional)

How to Prepare Custard and Muhallabia Cheesecake

Preparing the Base:

  1. In a bowl, mix the crushed biscuits with the melted butter until the mixture is well combined and firm.
  2. Add the almond slices and mix again.
  3. Press the mixture into the bottom of a springform cheesecake pan.
  4. Place the pan in the refrigerator for 30 minutes to set.

Preparing the Custard Layer:

  1. In a bowl, mix the custard powder with 2 cups of water until fully dissolved, then set aside.
  2. In a pot, combine the powdered milk, sugar, and 6 cups of water. Stir the mixture over medium heat until it is well blended.
  3. Gradually add the custard mixture to the pot while continuously stirring until the mixture thickens.
  4. Pour the custard mixture evenly over the biscuit layer in the pan.
  5. Refrigerate the cheesecake for at least 2 hours until the custard layer is firm.

Preparing the Muhallabia Layer:

  1. In a pot, combine the powdered milk, water, sugar, and cornstarch. Cook over low heat, stirring continuously, until the mixture begins to boil and thicken.
  2. Add the rose water and stir until fully incorporated.
  3. Carefully pour the Muhallabia over the set custard layer.
  4. Refrigerate the cheesecake for at least another 2 hours to allow the Muhallabia layer to set.

Final Touches:

  1. Once set, garnish the top of the cheesecake with ground pistachios.
  2. Serve the Custard and Muhallabia Cheesecake chilled and enjoy this delectable dessert with family or guests.

Bon appétit!

Comments

Post a Comment