A taste of the Arabian Gulf..

Rahash Cheesecake Recipe:

Base:

120 g biscuits (Any type as long as its light) - I used "leibniz"
80g ground pistachios
30g ground almonds
30g ground hazelnuts
50g light brown sugar
140g butter, melted
Pinch of Cardamon

Cheesecake Filling:

100g white chocolate
600g rich cream cheese, at room temperature
250g sugar (You might want to omit this, since the Rahash is already very sweet)
3 large eggs, at room temperature
1 teaspoon lemon juice
1 teaspoon vanilla extract
2 tablespoons ground almonds
250g Rahash, coarsely crumbled

Rahash Glaze:

3 tablespoons heavy cream
40g butter
100g Rahash
2 tablespoons honey

Base:

Grind the biscuits in a food processor and transfer to a bowl. Grind the nuts till it reaches coarse crumbs and mix with biscuits. Add brown sugar and melted butter and mix well. Press the mixture to the bottom and sides of the pan, and freeze for about 30 mins. Bake 15 minutes at 180 degrees until it turns to a golden crust.

Cheesecake Filling:

Melt the white chocolate in a Bain-marie or microwave, and let it cool. Whip together the cream cheese and sugar. Add in the Rahash and melted white chocolate. Start adding the eggs, one at a time. Add the lemon juice, vanilla extract, ground almonds and mix. Bake for 45-50 minutes at 160 degrees. You will know the it is ready when the sides of the cheesecake turn golden and the center still trembles like jelly. Turn off the oven and leave the cheesecake to cool inside. (You can keep the oven door slightly open) Put the cooled cheesecake in the fridge, while you prepare the glaze.

Rahash Glaze:

In a small saucepan bring the cream to a boil. Add in the butter and Rahash, mix until completely melted. Let it cool slightly Add in the honey then mix and pour over cheesecake. You can decorate it as you like, I used some leftover ground pistachio and a Kunafa nest. =) Chill the cheesecake atleast overnight in the fridge.

Bon Appetit! ;-)