Ramadan Kareem and welcome to V’s Kitchen Ramadan Recipe Series.
This series will showcase four Middle Eastern ingredients every week leading up to Eid. This is the third week of the series and I am showcasing tahini as the star Middle Eastern ingredient in a delicious tahini, honey and cinnamon baked cheesecake recipe by dessert loving, tahini obsessed food writer – Felicity Spector.
Tahini which is made of ground sesame seeds is so popular in Middle Eastern cuisine and has so many health benefits – it’s full of fibre, vitamins, minerals, anti-oxidants and it’s low calorie too. This recipe also uses moreish spiced speculoos biscuits which I am a huge fan of – have you tried them before? This is a great and innovative option to serve at iftar or even during Eid. Let’s get started, shall we?
I have included the entire recipe video here. Enjoy!
And here’s the entire recipe:
- 200g digestive biscuits
- 200g speculoos biscuits
- 100g butter, melted
- 800g full-fat cream cheese (at room temperature)
- 2 large eggs (at room temperature)
- 200g golden caster sugar or white caster sugar
- 60g runny honey
- 50g cornflour
- 250ml whipping cream
- 2 tablespoon tahini
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Preheat oven to 130°C and lightly grease a 25cm springform baking tin and line the base with parchment paper.
- Crush the biscuits in a food processor or bash with a rolling pin inside a sealed freezer bag until they resemble fine sand.
- Add the melted butter, mixing thoroughly so all the crumbs are coated. Press a small amount into a ball: if it comes together and then crumbles when you touch it, that’s the right amount of butter.
- Press the base into the prepared tin with the back of a spoon so that it’s level, and put in the fridge for 30 minutes while you make the topping.
- Put the cream cheese into a stand mixer with the paddle attachment and add the sugar: mix until smooth and the sugar has melted.
- Add the honey and mix again to combine. Add the eggs, one at a time, until thoroughly incorporated – making sure you scrape down the sides of the bowl a couple of times.
- Sift in the cornflour and stir through, then add the tahini, the whipping cream, vanilla and cinnamon and mix again to combine.
- Pour the topping on top of the chilled biscuit base, and bake on the middle shelf of the oven for approximately 1 hr 20 mins – or until the top no longer looks wet and shiny and the centre jiggles just a bit when you gently shake the tin.
- Turn off the oven, prop open the door with a wooden spoon and leave the cheesecake to cool inside for an hour to prevent cracking, then cool completely on a wire rack before covering the tin with foil and refrigerate for eight hours or overnight.
- Release the springform tin to unmould and slide carefully onto a plate, sliding the parchment paper from under the base before serving.
Image & Video: V’s Kitchen
Recipe adapted by: Felicity Spector
Feel free to ask me any questions about the recipe or method and post pictures of how your tahini cheesecake turned out in the comments below. Also, please use the hashtag #invskitchen or tag @invskitchen on Instagram when you make a recipe from this site for a chance to be featured.