| Tahini cheesecake with chocolate glaze & sesame seeds

The consumption of cheese in sweet form is as old as cheese itself. This is a classic Western-style baked cheesecake, but with added layers of flavour.

SERVES: 12 TAKES: 1 HR 15 MINS, PLUS AT

LEAST 3 HRS COOLING

INGREDIENTS FOR THE CRUST

150g mix of speculoos and digestive biscuits,

blitzed to form crumbs

100g pistachios or pecans, finely chopped 150g sugar

113g unsalted butter, melted

FOR THE FILLING

3 x 225g tubs cream cheese, at room temperature 200g caster sugar

3 eggs

80g good-quality tahini

3 tbsp grape molasses, honey or maple syrup 2 tbsp double cream

2 tsp cornflour

1 tsp vanilla extract

FOR THE TOPPING

100ml double cream

100g dark chocolate (at least 55%), broken into

small pieces

2 tbsp unhulled sesame seeds, lightly toasted

METHOD

Heat oven to 180C, 160C, gas 4. Line a 23cm springform pan with a round of parchment paper.

To make the crust, combine the biscuit crumbs, nuts, sugar and butter in a bowl and mix until incorporated. Press the crumb mixture evenly into the bottom of the pan, pushing it halfway up the sides; use a flat measuring cup to help with this, if you like. Bake for 10 mins, then set aside to cool. Leave the oven on. (The crust can be pre-baked up to one day ahead and left, covered, at room temperature once cooled.)

To make the filling, beat the cream cheese and sugar together in a stand mixer, with the paddle at a medium-high speed, for around 1 min until creamy and smooth (alternatively, blitz in a bowl using an electric mixer or in a food processor). Add the eggs, tahini, grape molasses, double cream, cornflour, vanilla, and ½ tsp salt and continue to beat at a medium speed until smooth, around 1-3 mins (bear in mind that a food processor will be quicker than a stand mixer, so adjust timings accordingly).

Pour the filling evenly into the crust. Put in the oven and bake for 50 mins until the cake is set but the centre has a light jiggle. Turn off the oven, prop the door open with a wooden spoon and allow the cake to cool inside for another hour. Remove from the oven and set aside to cool completely.

For the topping, heat the double cream in a small saucepan until it’s close to boiling. Remove from the heat, add the chocolate and let rest for 2 mins. Stir with a spatula until the chocolate has melted and the ganache is smooth and shiny. Allow to cool for a few minutes more.

Pour the topping over the cheesecake and smooth. Sprinkle the sesame seeds in a pattern over the ganache, then set aside. Once cooled, put in the fridge for a few hours or overnight. To serve, remove the sides of the springform pan and slide the cake onto a platter.