Domo Mhalabiye Cheesecake

Biscuit Layer

• 500g digestive biscuits
• 100g of melted butter
• 1/4 cup of crushed almonds

Cheese Layer

• 1 sachet of DOMO Chantilly
• ½ cup of cold milk
• 500g of cream cheese (philadelphia)
• 1/2 teaspoon of DOMO vanilla
• 2 tablespoons icing sugar.
• 1 cup of crushed pistachios

Mhalabiye Layer

• 1 sachet DOMO Mhalabiye
• 2 cups of water

1. Mix 500g digestive biscuits and 100g of melted butter
2. Add in 1/4 cup of crushed almonds, mix again and then spread the mixture in a pan.
3. Put in the freezer for 2 hours.
4. In a Mixer, make the 1 sachet of DOMO Chantilly with ½ cup of cold milk, then add 500g of cream cheese (philadelphia), 1/2 teaspoon of DOMO vanilla and 2 tablespoons icing sugar.
5. After they mix well, add 1 cup of crushed pistachios.
6. Spread over the biscuit mixture and put again in the freezer for 30 min.
7. In a pan prepare mix the DOMO Mhalabiye Sachet with the 2 cups of milk, bring to boil then reduce temperature until you obtain a thick consistency.
8. Add over the mixtures in the pan and freeze for 6 hours.
9. Sprinkle Pistachios on top when served.