Desserts
ChefHanadi Al-Ayass
How to Make Mahalabia and Custard Cheesecake
Mahalabia and Custard Cheesecake is a tried-and-true, very delicious homemade recipe. It's a dish sure to impress your guests, and you'll find yourself making it again and again.
Mahalabia and Custard Cheesecake is one of the best cheesecake recipes, and we highly recommend you try it!
Ingredients
Start here, then move straight into the method.
- First Cheesecake Layer
- 2 packs unsalted biscuits
- 200 grams butter
- 1/2 cup blanched almonds
- Finely crush the biscuits and add the melted butter and blanched almonds to them.
- Second Cheesecake Layer
- 8 tablespoons custard powder
- 2 cups water
- 1 teaspoon yellow food coloring
- 10 tablespoons sugar
- 8 tablespoons powdered milk
- 4 cups water
- Dissolve the custard powder in 2 cups of water, add the food coloring, and stir well until the custard dissolves.
- Third Cheesecake Layer
- 12 tablespoons powdered milk
- 8 tablespoons cornstarch
- 8 tablespoons sugar
- 1 tablespoon orange blossom water
- How to Make Caramel Mahalabia
- How to Make Homemade Qatayef Dough with Ashta Filling
Method
Follow the cooking sequence without leaving the page.
- Mix the ingredients well and press them gently into a cheesecake pan.
- Refrigerate the cheesecake base for half an hour.
- Set the custard mixture aside.
- In a pot over low heat, combine the sugar, powdered milk, and the remaining water.
- Stir the mixture well, then add the dissolved custard mixture that was set aside.
- Continue stirring until the mixture thickens.
- Pour the custard and sugar mixture over the first cheesecake layer and refrigerate the cheesecake pan for at least two hours.
- Combine the powdered milk and water in a pot and stir well until the milk dissolves. Then add the cornstarch and sugar, stirring well.
- Place the pot over low heat and stir continuously until it thickens to prevent sticking.
- Add the orange blossom water and stir.
- Remove the mixture from the heat and pour it over the first and second cheesecake layers to create three layers.
- Refrigerate the three-layered cheesecake pan for at least 3 hours until it sets well.Timers: 180 min
- When serving, garnish the cheesecake with pistachios.
Recipe tags
DessertsInternationalVegetarianGluten freeEgg free
Notes and serving ideas
- How to Make Caramel Mahalabia
- How to Make Homemade Qatayef Dough with Ashta Filling
