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Though I create and adapt my own recipes relatively frequently, I never intended for this blog to focus on recipe development. But occasionally I’ll hit upon something that is too good not to share.

This tahini cheesecake is just that.

I’ve previously written about how I’ve only recently realised that I’ve been eating sub-par tahini all these years, and that when I discovered proper tahini my life as I knew it was over. So I’m still discovering all the ways I can capitalise on its deliciousness in my kitchen. Tahini with yoghurt is a pretty basic premise—I’ve whipped up salad dressings and roast vegetable drizzles with these as the base countless times. But tahini with yoghurt in a sweet application was heretofore not something I had really delved into.

Enter Sami Tamimi and Tara Wigley. In their spectacular cookbook Falastin, they include a recipe for the most delectable toasted muesli (well, ‘sesame crumble’). A couple of months ago, I whipped up a batch of this spiced, complexly flavoured granola and, as it roasted, my kitchen was filled with the tantalising scent of brown butter, toasty oats, sesame, rosewater and cardamom.

Their recipe suggests serving the crumble with fruit atop thick Greek yoghurt drizzled with a date-tahini syrup. I didn’t bother making the tahini-date syrup, I simply drizzled both date syrup and tahini over the yoghurt, alongside farm fresh tree ripened figs from my farm box delivery. I then proceeded to devour the crumble for breakfast for a week then again for afternoon tea, each time feeling increasingly indulgent, like I was eating dessert at the entirely wrong time of day.

The nutty savouriness of the tahini paired with creamy tang of the yoghurt was perfectly balanced and absolutely addictive. It made me think of the best kind of cheesecake. So this idea was born.

I figured it would be easy enough to find a tahini cheesecake recipe, but nothing I came across came close to what I was after: smooth and rich, not too sweet, with that luscious silky texture of an unbaked cheesecake. All the recipes I found were for baked cheesecakes or for cold-set without gelatine or any other setting agent. While both these types of cheesecakes have a special place in my heart, for this tahini cheesecake I wanted that perfect middle ground of something firmly set but still melt-in-your-mouth.

I wanted to mimic the flavours and textures of Sami and Tara’s genius recipe. In my cheesecake, the crumble translates to a textured oaty base, spiked with rosewater and cardamom (though these are of course optional, if they’re not to your taste). The filling is light and bright with the rich tahini, with the textural addition of crumbly halva. The whole thing is finished off with the deep, sweet caramel notes of date syrup and gorgeous fresh figs.

You can, of course, serve this cheesecake with any other toppings you like. Sumac-roasted strawberries and pomegranate syrup would be delectable. Or a dollop of rose petal jam with fresh raspberries and a crumble of toasted almonds. Perhaps some fresh blackberries with a drizzle of honey. Or skip the fruit entirely and just stick with the honey or date syrup. I encourage you to make this cheesecake your own; the star here is really the tahini cheesecake filling, which is neutral enough to pair well with wherever your tastebuds take you.

Tahini cheesecake with oat crumble crust

Ingredients

For the base

• 250g plain Digestive biscuits
• 50g rolled oats
• 100-115g melted butter
• 50g runny tahini
• 1 tbs white sesame seeds
• 1.5 tsp ground cardamom
• 1 tbs rosewater
• Generous pinch of salt

For the filling

• 500g cream cheese, softened
• 250mL cream, fridge cold
• 110g caster sugar
• 100mL (100g) runny tahini
• 2.5 tsp powdered gelatine
• 100mL boiling water
• 100g plain halva, crumbled

To serve (or see alternative suggestions in the blurb above)

• Date syrup
• Fresh figs
• Black and white sesame seeds

Method

1. For the base. Grease and line a 20-23cm springform tin. I suggest lining your tin with greaseproof/baking paper using a collar and base, like this.
2. Break the biscuits in large chunks into the bowl of a food processor. Pulse a few times until the biscuits are mostly broken up, then add the oats, sesame seeds, salt, cardamom, rosewater and tahini.
3. Continue pulsing while slowly pouring in the melted butter until the mixture just comes together. You may not need all the butter.
4. Tip the crumb mixture into your lined tin and press firmly and evenly across the base. If you’re using a smaller tin (20cm), you will have enough to run the mixture up the sides as well. Use the flat base of a glass or measuring cup to press the mixture, to smooth it evenly and neaten the corners.
5. Refrigerate the base for at least 30 minutes while you prepare the filling.
6. For the filling. In the bowl of a stand mixer, whisk the cold cream to form soft peaks. Set aside.
7. Pour the boiling water into a small, shallow, heatproof dish then sprinkle the gelatine over to bloom. This should take 5-10 minutes and you may need to give it a little stir. Don’t let the mixture cool longer than 10 minutes as it will start to set. Set aside.
8. In another large bowl (for your stand mixer, if you have two bowls), beat the cream cheese and sugar until smooth. Scrape the bowl down, then continue beating while you drizzle in the tahini until well mixed.
9. Switch to your whisk attachment, then whisk in the gelatine mixture until smooth, followed by the whipped cream.
10. Continue whisking on low if necessary to ensure your mixture is smooth, well-combined and lump-free, but still light and aerated.
11. To assemble. Remove the base from the fridge and pour half the filling mixture on top. Give it a little shake to ensure it’s even.
12. Crumble the halva pieces on top, keeping away from the edges (unless you’re using a smaller tin and have pressed the biscuit mixture up the sides too. The halva will start to weep where it is exposed to the air, so you want it completely encased in either cream cheese filling or the base mixture).
13. Pour the remaining cream cheese filling over and smooth the top with a spatula.
14. Refrigerate overnight (or at least 4 hours).
15. To serve. Remove cheesecake from the springform tin and gently remove the paper. Carefully remove the base of the tin and transfer the cheesecake to a large plate or serving platter. You make need to use a blunt knife or offset spatula to smooth the sides a little.
16. Cut the fresh figs into even wedges and pile them in the centre atop your cheesecake.
17. Drizzle date syrup generously over the top, then sprinkle a mix of white and black sesame seeds.