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Tahini Cheesecake with Chocolate Glaze and Sesame Seeds
12
servings
Dessert
Course
Print Recipe
Ingredients
Directions
For the crust:
1 ½ c
(5 ⅓ oz/150 g) graham cracker crumbs (or a mix of speculoos, digestive cookies/ biscuits, and/or petit beurre cookies)
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1 c
(3 ½ oz/100 g) pistachios or pecans, finely chopped
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¾ c
(5 ⅓ oz/150 g) sugar
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1
stick (4 oz/113 g) unsalted butter, melted
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For the filling:
3
packages (8 oz/225 g each) cream cheese, at room temperature (this is very important to avoid lumps in your cake)
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1 c
(7 oz/200 g) sugar
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3
eggs
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c
(2 ¾oz/80 g) good-quality tahini
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3 tbsp
grape molasses, honey, or maple syrup
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2 tbsp
heavy (double) cream
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2 tsp
cornstarch (cornflour)
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1 tsp
vanilla extract
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½ tsp
salt
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For the topping:
½ c
(4 fl oz/100 ml) heavy (double) cream
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3 ½ oz
(100 g) dark chocolate (at least 55% cacao), broken into small pieces
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2 tbsp
unhulled sesame seeds, lightly toasted
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Cheesecakes are thought to date back to Greco-Roman times, but the consumption of cheese in sweet form is as old as cheese itself. Arabs use cheese in famous desserts like knafeh (see Coconut Knafeh with Lemongrass Syrup), kulaj, mutabaq, and atayef, which are all different kinds of pastry filled with cheese and soaked in syrup. The European and American versions of cheesecake with a crust are a far cry from those desserts, but the combination of a crunchy base with a creamy filling, seen across the world, is evidently a winning one. Here I make a classic baked Western cheesecake, but flavor it with tahini and top with chocolate and sesame seeds. This East meets West dessert balances sweet with savory and creamy with crunchy to create a decadent cake with pleasantly complex layers of flavors.

Directions

  1. Preheat the oven to 350°F (180°C/Gas Mark 4). Line a 9-inch (23 cm) springform pan with a round of parchment paper.
Make the crust:
  1. In a bowl, combine the crumbs, nuts, sugar, and melted butter and mix until evenly incorporated. Press the crumb mixture evenly into the bottom of the pan, pushing it halfway up the sides (a flat measuring cup/jug helps with this). Bake the crust for 10 minutes, then set aside to cool. Leave the oven on. (This crust can be prebaked up to 1 day ahead and left covered at room temperature once cooled.)
Make the filling:
  1. In a stand mixer with the paddle (or in a bowl with an electric mixer or even in a food processor), beat the cream cheese and sugar together at medium-high speed until creamy and smooth, about 1 minute. Add the eggs, tahini, grape molasses, cream, cornstarch (cornflour), vanilla, and salt and continue to beat at medium speed until incorporated and smooth, 1–3 minutes. (A food processor will be much quicker than a stand mixer, so adjust accordingly.)
  2. Pour the filling into the crust, smoothing the top. Transfer the pan to the oven and bake until the cake is set but the center has a light jiggle, about 50 minutes. Turn the oven off, prop the door open with a wooden spoon, and allow the cake to cool inside for another hour. Remove the cake from the oven and set on the counter to cool completely.
Make the topping:
  1. In a small saucepan, heat the cream until it’s about to boil. Remove from the heat, add the chocolate pieces, and let rest for a couple of minutes. With a heat-resistant spatula, stir the cream until all the chocolate has melted and the ganache is smooth and shiny. Allow to cool for a few minutes.
  2. Pour the chocolate ganache over the cheesecake and smooth the top. Sprinkle the sesame seeds in a pattern over the ganache and set aside to cool completely. Once cooled, refrigerate for a few hours or overnight. To serve, remove the sides of the springform pan and slide the cake onto a platter.

Adapted from THE ARABESQUE TABLE by Reem Kassis