Desserts · The home kitchen
Arabian Hot Cheesecake
Warm cheese desserts are especially satisfying when a floral syrup meets their soft, gently stretchy center. This Arabian Hot Cheesecake guide uses a straightforward baked mixture of mozzarella, ricotta and fine semolina to explore that contrast at home. It is an interpretation of the menu’s cheese-and-orange-blossom description, rather than an official restaurant recipe or a conventional chilled cheesecake. A modest amount of syrup goes on first, with extra offered at the table. That approach lets the warm dairy flavor remain noticeable and allows guests to choose their own level of sweetness.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Arabian Hot Cheesecake recipe
- Serves
- 6
- Prep
- 15 min
- Cook
- 30 min
- Rest / chill
- 10 min
- Total
- 55 min
Ingredients
- 300 g low-moisture mozzarella, grated
- 200 g whole-milk ricotta, drained
- 80 g fine semolina
- 400 ml whole milk
- 30 g unsalted butter, plus 5 g for the dish
- 40 g granulated sugar for the cheese mixture
- 150 g granulated sugar for the syrup
- 120 ml water
- 1 tsp lemon juice
- 1 tsp orange blossom water
- 20 g chopped unsalted pistachios
Method
Heat the oven to 200°C / 400°F. Butter a shallow 20 cm baking dish with 5 g butter. Drain any visible liquid from the ricotta.
Combine 150 g sugar, water and lemon juice in a small saucepan. Bring to a simmer, stir until dissolved and simmer gently for 4 minutes. Remove from the heat, add the orange blossom water and set aside.
Warm the milk, 30 g butter and 40 g sugar in a medium saucepan. Whisk in the semolina and cook over medium-low heat for 5–7 minutes, stirring continuously, until thick.
Remove from the heat. Stir in the ricotta, then add the mozzarella in three batches, stirring until the mixture becomes cohesive and stretchy.
Spread in the dish and bake for 15–18 minutes, until bubbling at the edges and lightly golden. Rest 10 minutes.
Spoon 3 tablespoons of syrup over the warm dessert, scatter with pistachios and cut into six portions. Offer the remaining syrup separately.
Make it your own.
- Drain wet ricotta in a sieve for 20 minutes before measuring it.
- Use orange blossom water sparingly; brands differ considerably in strength.
- This is an original warm cheese-and-semolina home adaptation, not a claim about the restaurant’s cheesecake formula.