well now lets turn to the fun part of being far away from home, and I will do that by giving you the recipe for the best Jordanian cheese cake, it kicks new york in the butt. After some trial an error I have reached the ultimate cheese cake.
1- 20 OZ of cream cheese(Aktar mn nos kilo bshway).
2- 16 OZ of sour cream (Agal mn nos kilo bshwayI don’t know if it has an arabic equivalent).
3- 3 to 4 Eggs.
4- Graham crackers (Baskoot mary, aw baskoot el mo2assaseh el 3askaryyeh).
5- 8 OZ of butter (Abo wgeyyet zebdeh).
6- Cup of sugar (Kaset sokkar, mesh ta3at monta7’ab el 3a9eer).
1- First mix the butter with the graham crackers in the backing pan and add some sugar(3-4 spoons), then press onto the bottom of the pan, after that you bake it for about 10 minutes at 325-350.
2- While the crust is backing use the mixer to mix all of the other ingredients, start with the cheese and the sour cream then add the eggs, the sugar and a hint of vanilla, keep in the mixer for about 1-2 minutes(you will get shanineh like mixture but a little bit thicker)
3- Pour this mixture on the top of the crust, the make sure that the bottom of the backing pan is covered with foil( I will till you why next).
4- In another pan add some hot water so that when you put the cheese cake pan it will be covered with water almost to the middle.
5- Put the cheese cake pan in the water pan and bake at 325-350 for almost an hour, when you see that the top is becoming golden turn off the oven.
6- Take the cheese cake pan out and let it sit for 1-2 hours, add your favorite topping and chill for 6-8 hours.
I recommend doing this at night before you sleep, the next day when you wake up it will be ready to be eaten with a cup of coffee.
Enjoy, and you are welcome.
The picture is for a blueberry cheese cake I made:)