This delicious treat giving full-on halva vibes is super simple and made in minutes.
Ingredients
Servings 12
- 125 g Lotus Biscoff biscuits (4½oz)
- 125 g digestive biscuits or graham crackers (4½oz)
- 100 g butter, melted (7 tbsp)
- pinch of sea salt flakes
- 650 g full-fat cream cheese (1lb 7oz)
- 100 g sugar (½ cup)
- 2 tsp vanilla extract
- 175 ml double cream (¾ cup)
- 100 g raw tahini (¼ cup + 1 tbsp)
- 2.5 tbsp silan date molasses
- sesame-coated peanuts or sesame snaps or vanilla/chocolate halva
Nutritional Facts
Nutrition Facts
Tahini and Silan Cheesecake
Amount per Serving
Calories
526
% Daily Value*
Fat
40
g
62
%
Saturated Fat
20
g
125
%
Trans Fat
0.3
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
12
g
Cholesterol
89
mg
30
%
Sodium
368
mg
16
%
Potassium
230
mg
7
%
Carbohydrates
36
g
12
%
Fiber
2
g
8
%
Sugar
19
g
21
%
Protein
8
g
16
%
Vitamin A
1157
IU
23
%
Vitamin C
0.4
mg
0
%
Calcium
104
mg
10
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Line a 20–23 cm (8–9in) springform tin with baking paper. The smaller tin will make a deeper cake with a thicker base and vice versa for the larger tin.
- Blitz the biscuits in a food processor until they turn to crumbs. Melt the butter, add the salt, then blend again until the crumbs start to clump together. Tip the crumb mixture into the tin, then flatten into an even layer using a large serving spoon. Refrigerate while you make the filling.
- In a large bowl, beat the cream cheese, sugar and vanilla using an electric hand mixer, in a stand mixer with the whisk attachment or with a hand whisk until combined and smooth. Add the cream and tahini, then beat again until just combined – don’t overmix. Scrape the mixture onto the biscuit base, then level it out to cover the base evenly. Chill for at least 3 hours or overnight.
- To serve, drizzle the surface with date molasses and scatter with your choice of sesame-coated peanuts, broken sesame snaps or crumbled halva, or a combination for extra flavour and texture.
Notes
For best results, take the cream cheese and cream out of the fridge an hour before you want to make the cake and take care not to overmix the cheesecake mixture or it may become runny.
And to be sure it sets okay, you’ll need to buy the cream cheese with the highest fat content you can find – this is not the time for healthy choices.
I like the mix of two types of biscuit but if you prefer one or the other, stick with that.
Excerpted from The Ultimate Cheesecake Cookbook by Michael Leventhal. All proceeds go to Chai Cancer Care.
