Finding myself with a large store of chocolate tahini I thought I would add it to my Burnt Basque Cheesecake for the Jewish festival of Shavuot and the result was delicious with a hint of two of my favourite flavours! This wonderful cheesecake recipe is one of the simplest I have made and the only major time restraint is leaving it in the fridge overnight but I promise you it is well worth it. I also cooked it in a different tin and where it sank in the middle it became a perfect container for a pile of fresh strawberries which of course love cheesecake too. Don’t be afraid if it looks more burnt than normal as the chocolate tahini does this and it does not compromise the taste at all. If you want a slightly less dark finish cover half way trough to stop some of the browning but that’s burnt Basque for you!
Use ingredients at room temperature for best results
Use gluten free flour for everyone to share.
Approx 20cms x 16cms greased parchment lined tin – make sure the lining
is twice as high as the tin
325g full fat cream cheese (I use Philadelphia)
130g caster sugar
300ml double cream
1 tsp vanilla extract
pinch of salt
20g plain flour sieved
4-5 tbsp chocolate tahini
Preheat oven to 200 Fan
Beat the cream cheese and sugar in a stand mixer for 2 minutes and then beat in the eggs one at a time till fully incorporated. Add the vanilla extract and pour in the cream slowly while beating all the time. Fold in the flour and salt till combined and then pour into the lined tin. Randomly drop 4-5 generous tbsp of chocolate tahini paste that is well mixed and swirl in gently with a skewer or spoon to distribute.
Place on a baking tray and bake for approx 50-55 mins until the top is caramelised and the cake wobbles slightly when shaken. if it browns too quickly you can cover with foil for the last 15 minutes. Allow to cool completely in the tin and then transfer to the fridge overnight. Serve with fresh fruit or melted chocolate or both!
Eat and enjoy!