These fun and colorful after-school cheesecake cups are a blend of all the cultures Danielle comes from: American, Israeli, with unique Moroccan twists.
Watch more from Danielle’s Jerusalem kitchen on Breaking Bread.
In a large bowl, whip your heavy cream starting on low speed and gradually increasing as the mixture thickens. Whip until medium stiff peaks form and set aside.
Separately, whisk together gevina levana and ricotta cheese, then add in confectioner’s sugar, salt, vanilla, and orange blossom water and combine. Fold in whipped cream.
In a small bowl, combine crushed pistachios, rose petals, and orange zest.
In individual serving cups, layer cookies, then cheese mixture, followed by pistachio topping. Repeat layering until the cups are full.
Refrigerate until serving.