For the crust:

2 1/2 c ground graham crackers

4 tbs melted butter

4 tsp granulated sugar

For the filling:

4 c whole milk

1 pack of cream cheese room temperature 

1/3 c heavy whipping cream 

4 heaping tbs corn starch

5 tbs granulated sugar

2 tbs orange blossom water

Topping:

1 can of table cream refrigerated for at least two hours

Pistachios and simple syrup  only if you prefer more sweetness 

Instructions:

In a 9 in springform pan: mix the crust ingredients in a bowl and press firmly into the pan. Set aside.

In a pot, on low heat add the heavy whipping cream and cream cheese mixing until melted and smooth. Take 1 cup of milk and whisk it with the cornstarch. Add in the cornstarch mixture the rest of the milk and sugar. Keep mixing to avoid lumps. Once thick add in the orange blossom water stir in and pour directly onto the crust.

Let it sit countertop till warm and then refrigerate for atleast 3 hours.

Before serving, open the can of table cream. Stir it well and top the cheesecake with it. And garnish with pistachios.

Ba’alf Saha ❤️ Dena

View this post on Instagram

A post shared by Dena Isam Qaddura (@cookwithdena)