New York-Style Cheesecake with a Middle Eastern Twist

Ingredients

While the original New York-style cheesecake is known for its dense and tangy texture, this adaptation incorporates Middle Eastern flavors to add a unique twist. The crust is made with crushed pistachios and dates, providing a delightful nutty and sweet base. The cheesecake filling is infused with a hint of rosewater and garnished with a drizzle of honey, giving it a distinct Arabian flair. We alse have the original recipe for New York-Style Cheesecake, so you can check it out.

• 2 cups (240g) crushed digestive biscuits 2 cups (240g) crushed digestive biscuits
• 1/2 cup (75g) crushed pistachios 1/2 cup (75g) crushed pistachios
• 1/4 cup (50g) pitted dates, finely chopped 1/4 cup (50g) pitted dates, finely chopped
• 1/2 cup (115g) unsalted butter, melted 1/2 cup (115g) unsalted butter, melted
• 32 oz (900g) cream cheese, softened 32 oz (900g) cream cheese, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 4 large eggs 4 large eggs
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
• 1 tablespoon all-purpose flour 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 teaspoon rosewater 1 teaspoon rosewater
• Honey, for drizzling Honey, for drizzling

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 32g (Saturated Fat: 18g)
• Carbohydrates: 36g (Sugars: 26g)
• Protein: 8g
• Fiber: 1g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a mixing bowl, combine the crushed digestive biscuits, crushed pistachios, chopped dates, and melted butter. Mix well until the mixture resembles wet sand.
3. 3.
   Press the crust mixture into the bottom of a greased 9-inch (23cm) springform pan, creating an even layer.
4. 4.
   In a separate bowl, beat the cream cheese and sugar until smooth and creamy.
5. 5.
   Add the eggs, one at a time, beating well after each addition.
6. 6.
   Stir in the heavy cream, flour, vanilla extract, and rosewater until well combined.
7. 7.
   Pour the cheesecake filling over the prepared crust in the springform pan.
8. 8.
   Bake in the preheated oven for 60-70 minutes, or until the center is set and the top is lightly golden.
9. 9.
   Remove from the oven and let the cheesecake cool to room temperature.
10. 10.
    Once cooled, refrigerate for at least 4 hours or overnight.
11. 11.
    Before serving, drizzle the top of the cheesecake with honey for an extra touch of sweetness.

Treat your ingredients with care...

• Pistachios — Make sure to use unsalted pistachios for the crust to control the overall saltiness of the cheesecake.
• Rosewater — Use a high-quality rosewater to ensure a delicate and authentic flavor in the cheesecake.

Tips & Tricks

• For a smoother cheesecake, make sure all the ingredients are at room temperature before mixing.
• To prevent cracks on the surface, avoid overmixing the batter and do not open the oven door during baking.
• Allow the cheesecake to cool gradually by turning off the oven and leaving the door slightly ajar for 10 minutes before removing it.
• Serve the cheesecake chilled for the best texture and flavor.
• Garnish with additional crushed pistachios and rose petals for an elegant presentation.

Serving advice

Serve each slice of Arabian Delight Cheesecake with a dollop of whipped cream and a sprinkle of crushed pistachios for an extra touch of indulgence.

Presentation advice

To enhance the Middle Eastern theme, decorate the cheesecake with edible rose petals and a drizzle of honey on the serving plate. Place a few whole pistachios on top for an attractive and inviting presentation.