A Sweet Ramadan
By Sarah ‘Ajour, Food Writer
I enjoy Qamar Al Deen cheesecake with family and friends. What better way than to showcase this Arabic delight than in a delectable light and fluffy no-bake cheesecake! It packs a punch without being overly sweet.
Qamar Al Deen Cheesecake
Ingredients
½ sheet of Qamar Al Deen paste (concentrated apricot)
¼ cup boiling water
75 g butter, melted
200 g whole-wheat or digestive biscuits
500 g cream cheese
75 g icing sugar
250 ml double cream
1 tsp vanilla extract
Directions
- Cutting the Qamar Al Deen into small pieces then put it in a small bowl, and pour the boiling water over it. Mix and set aside until softened
- Blend in a blender until smooth (if the sauce is too thick add a little more water). Refrigerate
- Melt the butter in a pan or microwave
- Crush the biscuits in a Ziplock bag with a rolling pin or use a food processor
- Combine biscuits with the melted butter and mix thoroughly until crumbs are evenly coated
- Place in a loose-bottom or spring-loaded tin approximately 20 cm in diameter. Flatten and compress them with the back of a spoon. Refrigerate for 30 minutes until firm
- In a bowl, whisk the cream cheese and icing sugar until fully combined and smooth. Add the double cream and vanilla extract and whisk further until light and fluffy and almost doubled in size. Take care not to overwhip
- Remove the biscuit base from the refrigerator and spoon on half the cream cheese mixture. Chill all the ingredients
- After another 30 minutes, spoon half the Qamar Al Deen sauce over the cream cheese mixture and chill
- Repeat layering of the cream cheese, Qamar Al Deen topping with 30-minute intervals between each additional layer
- Cover with plastic wrap and refrigerate for about two hours
- Transfer to a serving plate, slice and serve with an accompanying glass of chilled Qamar Al Deen drink
You can contact Sarah ‘Ajour at [email protected]
