Make the Syrup for Soaking

• Place the sugar and water in a saucepan with the lemon slices.
• Bring to a boil over medium heat and cook for 4 minutes. Remove from the heat and let cool completely.

Make the Basboussa

• Preheat the oven to 180°C (356°F).
• You can use a blender to mix all the ingredients for the basboussa batter.
• Grease the pan and generously sprinkle the bottom and sides with fine semolina, then turn the pan over to remove the excess.
• In a mixing bowl, combine the sugar, eggs, oil, yogurt, lemon zest, a pinch of salt, baking powder, and fine semolina. The batter will be liquid.
• Pour into the pan and bake for about 35 minutes, until a toothpick inserted comes out clean and the top is golden.
• Unmold onto a serving dish and immediately pour the cold syrup over the basboussa while it is still hot. Use all of the syrup. You can brush the sides to ensure even soaking. The basboussa will absorb the syrup almost instantly.

Make the Cream Cheese Topping

• In a saucepan, whisk together the cornstarch, sugar, and orange blossom–flavored sugar with a small amount of milk until smooth. There should be no lumps; if needed, strain the mixture through a fine sieve.
• Add the remaining milk, mix well, and cook over medium heat, stirring constantly, until the mixture thickens, similar to pastry cream.
• Remove from the heat and add the ricotta. Mix well, then immediately pour the cream into the hollow of the basboussa.
• Decorate as desired. I used chopped pistachios.
• Let the basboussa cool before serving. You can drizzle it with a little honey, if desired.