Equipment
Ingredients
For the Za'atar floor
- 200 g Butter cookies Wholemeal also works
- 100 g Butter
- 3 Teaspoon Za'atar
For the cream cheese mixture
- 600 g Cream cheese
- 230 g Low-fat curd cheese
- 150 ml Cream
- 200 g Sugar
- 1 Egg
- 3 Tablespoon Cornstarch
- 2 Tablespoon Lemon juice
- 1 teaspoon Rose water
For the sumac berries
- 300 g Berries (e.g. raspberries & blueberries) Frozen or fresh
- 3 tablespoon sugar
- 1 teaspoon Rose water
- 1 tablespoon Sumac
For garnishing
- 10 g Chopped pistachios
Zubereitung
Za'atar soil
- Preheat the oven to 180 °C.
- Crush the butter biscuits properly. Please do not crush them completely.
- Melt the butter.
- Mix crumbly biscuits with za'atar and butter and place in a springform pan lined with baking paper, spreading with your hands and pressing down a little.
- Bake the base in the oven for approx. 10 minutes.
Cream cheese mixture
- Mix all the ingredients together. Please do not beat, as this will cause air to rise. The cake would then rise and collapse at the end. Mix everything slowly until it becomes a creamy mixture.
Bake cheesecake
- Pour the cream cheese mixture onto the biscuit base and carefully smooth it out.
- Bake the cheesecake for approx. 40 - 45 minutes at 180 °C in a preheated oven. Then allow to cool completely.
Sumac berries
- Combine berries (defrosted if frozen) with sugar in a saucepan and bring to the boil briefly, then simmer over medium heat for about 5 minutes.
- Add the sumac and rose water and mix well.
Garnish cheesecake
- Serve the sumac berries with the cheesecake or spread them directly on top. Garnish with chopped pistachios if desired.
Notes
Recipe contains affiliate links.
Nährwerte
Calories: 452kcal | Carbohydrates: 37g | Protein: 8g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 96mg | Sodium: 325mg | Potassium: 138mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1108IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg