150g of Biscuit, finely ground
150g of Liquid Butter, it can be increased when needed
300g of Cream Cheese
2 cans of Goody Velor Canned Cream Plain
½ cup of Light Brown Sugar
3 Tbsps of Goody Date Spread
70g Pitted Dates, soaked in ¼ cup of boiling water
½ Tsp of Cardamom, ground
1 Tsp of Saffron soaked in 1 Tbsp of Rose Water
1 Tbsp of Gelatin melted in 2 Tbsps of cold water
½ cup of Goody Date Spread
Dash of Cardamom
1.Mix the biscuits with the butter together, then spread them in the cheesecake mold and refrigerate it while preparing the cheese layer.
2.Using the cake mixer, whip the cream cheese, Velor cream, sugar and date spread until all the ingredients are mixed together, and add the eggs, one after the other.
3.Rub the soaked dates and knead it a little with your hand, and then add it to the cheese layer. Whip them until they turn into small pieces, and then add the cardamom and the saffron soaked in rose water, and stir well.
4.Take out the cheesecake mold from the refrigerator and spread the cheese mixture over the biscuit layer.
5.In a water bath on low heat, bake the cheesecake for 50 minutes, then remove it from the bath and let it cool in the room temperature and then refrigerate it to cool a little.