Cheesecake with ashta — cheesecake is delicious in every form. Try it with ashta (clotted cream).

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

Mix the softened butter with the ground biscuits and rub them together well.
Press the biscuit mixture into the bottom of a Pyrex dish or a cheesecake pan.
Prepare the ashta filling: mix the milk, sugar and cornstarch while cold, then place over the heat and stir until it boils.
After boiling, reduce the heat and let it simmer for 10 minutes.
Add the tub of Qeimr ashta cream and stir well.
Add the rose water and orange blossom water, stir for two minutes, then remove from the heat.
Pour the mixture over the biscuit base and let it cool thoroughly.
Chill the ashta cheesecake in the refrigerator for at least two hours to cool and set well.
Top with strawberry jam and serve the cheesecake.

We recommend trying this delicious recipe from a friend and cook on Shou Tabkhin Al-Youm:

For more of Anahid’s recipes click her name to visit her page on our site.

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Cheesecake with Ashta (Clotted Cream)

Prep checklist