Desserts
ChefAnahid Monem
Cheesecake with Ashta (Clotted Cream)
Cheesecake with ashta — why not try it yourself and tell us what you think? A delicious recipe that won’t take much time. Just be sure to let it cool and set well before serving.
Cheesecake with ashta — cheesecake is delicious in every form. Try it with ashta (clotted cream).
Ingredients
Start here, then move straight into the method.
- Base
- 3 cups biscuits of any kind, finely ground
- 100 g butter, melted
- Ashta (clotted cream) filling
- 5 cups liquid milk
- 5 1/2 tablespoons cornstarch
- 1/3 cup sugar
- 1 tub of Qeimr ashta cream
- 1 tablespoon orange blossom water
- 1 tablespoon rose water
- Strawberry jam for the top
- Also from Anahid: Date-Filled Maamoul
Method
Follow the cooking sequence without leaving the page.
- Mix the soft butter with the crushed biscuits and rub them together well.
- Press the biscuit mixture into the bottom of a Pyrex or cheesecake pan.
- Prepare the ashta: whisk the milk with the sugar and starch while cold, then place over the heat and stir until it comes to a boil.
- After it boils, reduce the heat and let it simmer for 10 minutes.Timers: 10 min
- Add one can of Qaimar clotted cream and stir well.
- Add the rosewater and orange blossom water, stir for 2 minutes, then remove from the heat.Timers: 2 min
- Pour the mixture over the biscuit layer and let it cool completely.
- Chill the cheesecake with ashta in the refrigerator for at least 2 hours to cool and set well.Timers: 120 min
- Decorate with strawberry jam and serve the cheesecake.
- Also from Anahid: maamoul filled with date paste
Recipe tags
DessertsInternationalVegetarianGluten freeNut freeEgg free
Notes and serving ideas
- Date-Filled Maamoul