تشيز كيك قمر الدين

Combine the crushed biscuits with the melted butter until a moist mixture is formed. Then, press it evenly into the cheesecake mold. Refrigerate the base until set.

Whisk the cold whipping cream with vanilla for 4–5 minutes until stiff, then chill it temporarily in the refrigerator.

Beat the cream cheese with sour cream (or Greek yogurt), sugar, lemon zest, and lemon juice using an electric mixer until the mixture is smooth and creamy.

Gently fold in the chilled whipped cream using a spatula to preserve the airy texture.

Spread the creamy filling over the biscuit base in the mold, cover with plastic wrap, and refrigerate for at least 6–8 hours until set.

To prepare the Qamar al-Din sauce, cut the Qamar al-Din into small pieces and immerse them in 1 cup of boiling water. Once completely cooled, blend it well (add sugar if desired) until a thick sauce is achieved.

Drizzle the Qamar al-Din sauce over the cheesecake, then refrigerate for an additional 30 minutes before serving.