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If you have been searching for a dessert that marries nutty richness with smooth, creamy indulgence, look no further than this Tahini Cheesecake with Sesame Caramel Recipe. This remarkable treat combines the deep, toasty flavor of tahini in a velvety cheesecake base, topped with a luscious sesame caramel that adds both crunch and irresistible sweetness. Every bite feels like a warm hug of complex flavors and textures, making it a beloved choice for anyone craving something a little different but utterly comforting.
Ingredients You’ll Need
The magic of this Tahini Cheesecake with Sesame Caramel Recipe lies in its simple yet thoughtfully chosen ingredients. Each element plays a crucial role, from the whole wheat butter cookies forming a crunchy base that holds everything together, to the creamy cheeses that create a silky texture, and finally the rich sesame caramel topping that elevates the whole experience.
- Whole wheat butter cookies (60 g): Finely crushed, these create a wholesome, flavorful crust with a nutty undertone.
- Brown sugar (2 tbsp): Adds just the right hint of caramel sweetness to the crust for depth of flavor.
- Butter (30 g melted): Helps bind the crust ingredients while adding richness and moisture.
- Tahini (2 tbsp, about 30 g): Infuses the cheesecake with a uniquely creamy, toasted sesame note that is the star of the recipe.
- Cream cheese (300 g, room temperature): Provides the cheesecake’s classic smooth, rich base.
- Quark (250 g, or additional cream cheese): Adds a light, fresh contrast and boosts creaminess without heaviness.
- Sour cream (100 g): Delivers tanginess and silkiness, balancing the sweet and nutty flavors perfectly.
- Cornstarch (1 tbsp): Helps stabilize the filling for that perfect, sliceable texture.
- Eggs (2 large, room temperature): Bind the filling while giving it structure and softness.
- Sugar (150 g): Sweetens the cheesecake filling evenly without overpowering the tahini’s natural taste.
- Pinch of salt: Enhances all the flavors, making them bright and harmonious.
- Sesame seeds (3/4 cup): Toasted for a fragrant crunch in the caramel topping.
- Butter (50 g): Creates a rich caramel base that blends beautifully with the sesame seeds.
- Sugar (130 g): Used for crafting the luscious caramel, providing deep sweetness and golden color.
- Heavy cream (150 ml): Smooths the caramel, making it creamy and pourable.
- Gelatin sheets (2): Ensures the sesame caramel topping sets perfectly on the cheesecake.
How to Make Tahini Cheesecake with Sesame Caramel Recipe
Step 1: Prepare the crust
Start by preheating your oven to 180°C (350°F) using top and bottom heat. Combine your finely crushed whole wheat butter cookies with brown sugar and melted butter until the mixture resembles wet sand—perfect for pressing firmly into the bottom of a 16–18 cm (6–7 inch) springform pan. Bake for just 5 minutes to set the crust, then let it cool completely. Don’t forget to lower your oven temperature to 150°C (300°F) before moving on.
Step 2: Make the cheesecake filling
This is where the tahini really shines. Make sure all filling ingredients are comfortably at room temperature for the smoothest blending. Beat together the cream cheese, quark (or extra cream cheese), sugar, salt, and cornstarch until your mixture is perfectly smooth and creamy. Next, add the sour cream and tahini and mix until fully combined—this blend brings that nutty, sumptuous flavor to life. Incorporate the eggs one at a time, mixing briefly after each to maintain the perfect texture without overworking the batter.
Step 3: Bake the cheesecake
Pour your luscious filling over the cooled crust and gently smooth the top. Bake at 150°C (300°F) for about 50 minutes, watching for the edges to set while the center keeps a gentle wobble—this signals creamy perfection. If you prefer, bake it in a water bath to reduce cracking, although a few cracks won’t ruin the dish since the topping will cover them beautifully. When baking is complete, turn off the oven, crack the door open slightly, and let your cheesecake cool inside for 30 to 60 minutes before bringing it to room temperature fully.
Step 4: Make the sesame caramel topping
Soak gelatin sheets in cold water for 5 to 10 minutes while you toast sesame seeds in a dry pan over medium heat until they’re fragrant and slightly golden—watch carefully to avoid burning. In a saucepan, melt butter and sugar together gently, cooking until it transforms into golden caramel with deep flavor, then add a pinch of salt. Carefully pour in the heavy cream (expect bubbling), stirring smoothly to combine. Let the caramel simmer briefly to thicken slightly before stirring in the toasted sesame seeds. Remove from heat and cool for about a minute until warm but not boiling, then squeeze out and dissolve the gelatin sheets into the caramel to prepare it for setting.
Step 5: Assemble and chill
Place your fully cooled cheesecake on a serving plate and secure a cake ring around it or return it to the springform pan. Evenly pour the warm sesame caramel topping over the cake, spreading it carefully to cover the entire surface. Refrigerate overnight to allow the topping to fully set—a crucial step to achieve that perfect sliceable texture and glossy finish.
How to Serve Tahini Cheesecake with Sesame Caramel Recipe
Garnishes
Elevate your serving presentation with a sprinkle of additional toasted sesame seeds or a few delicate edible flowers for a pop of color. A small drizzle of extra tahini or a dollop of whipped cream on each slice adds inviting luxury and complements the rich nutty flavors exquisitely.
Side Dishes
If you want to pair your Tahini Cheesecake with Sesame Caramel Recipe with something refreshing, consider fresh berries like raspberries or pomegranate seeds. Their bright, tart contrast beautifully cuts through the richness, balancing the dessert and cleansing the palate.
Creative Ways to Present
Think beyond the slice on a plate! Serve individual cheesecake jars layered with caramel and crushed cookie crumbs for a rustic but charming presentation. You could also create mini cheesecakes in ramekins topped with sesame caramel—perfect for parties and sharing the joy of this delicious dessert with friends.
Make Ahead and Storage
Storing Leftovers
Once assembled, your Tahini Cheesecake with Sesame Caramel Recipe can be covered tightly with plastic wrap and stored in the refrigerator for up to 3 days. This will keep the cheesecake’s texture intact and ensure the caramel topping remains beautifully set without becoming sticky.
Freezing
If you need to store the cheesecake longer, freezing is an option. Wrap the cake securely in plastic wrap and then in foil to prevent freezer burn. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving to preserve its delicate flavors and creamy texture.
Reheating
This cheesecake is best enjoyed chilled, so there’s no need to reheat it. However, if you prefer slightly warmer caramel topping, you can briefly warm a small portion of the caramel separately and drizzle it over chilled slices just before serving.
FAQs
What makes tahini important in this cheesecake?
Tahini lends a rich, toasted sesame flavor that is both nutty and slightly savory, giving this cheesecake a unique depth you won’t get from traditional toppings. It’s what makes this recipe truly unforgettable.
Can I substitute quark with something else?
Yes! If quark is hard to find, simply use more cream cheese. It will make the cheesecake a bit denser but still creamy and delicious.
How do I avoid cracks on my cheesecake?
Baking in a water bath can help to bake the cheesecake gently and prevent cracking. However, because this recipe is topped with a caramel glaze, small cracks won’t affect the final presentation.
Is it necessary to use gelatin in the caramel?
Gelatin helps the sesame caramel topping to set firmly, allowing clean slices. Without gelatin, the topping might be too runny and less stable.
Can I make this recipe vegan?
This version relies on dairy and eggs for texture and flavor. You could experiment with vegan cream cheese and egg substitutes, but the texture and taste would differ significantly from the traditional Tahini Cheesecake with Sesame Caramel Recipe.
Final Thoughts
This Tahini Cheesecake with Sesame Caramel Recipe is a beautiful celebration of flavors and textures—where creamy, nutty, crunchy, and sweet come together in perfect harmony. It’s a dessert that invites you to linger over each bite and share something truly special with those you love. I can’t wait for you to try it and see how the simple ingredients transform into a wonderfully memorable treat.
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Pinto Bean Soup with Sausage, Spinach, and Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Description
This decadent Tahini Cheesecake with Sesame Caramel combines the nutty richness of tahini with a smooth, creamy cheesecake base and a delightful sesame caramel topping. The whole wheat cookie crust adds a subtle crunch and wholesome flavor, making this dessert a unique and indulgent treat perfect for any occasion.
Ingredients
Crust
- 60 g whole wheat butter cookies or graham crackers, finely crushed (about 1/2 cup + 2 tbsp crumbs)
- 2 tbsp brown sugar
- 30 g butter, melted (2 tbsp)
- 2 tbsp tahini (about 30 g)
Cheesecake Filling
- 300 g cream cheese, room temperature (about 1 1/3 cups)
- 250 g quark or extra cream cheese, room temperature (about 1 cup)
- 100 g sour cream, room temperature (about 7 tbsp or slightly under 1/2 cup)
- 1 tbsp cornstarch (about 8 g)
- 2 large eggs, room temperature
- 150 g sugar (about 3/4 cup)
- Pinch of salt
Sesame Caramel Topping
- 3/4 cup sesame seeds (about 12 tbsp)
- 50 g butter (3 1/2 tbsp)
- 130 g sugar (about 2/3 cup)
- 150 ml heavy cream (2/3 cup)
- 2 sheets gelatin
- Pinch of salt
Instructions
- Prepare the crust: Preheat the oven to 180°C (350°F) with top and bottom heat. Mix the crushed cookies and brown sugar with melted butter and tahini until it resembles wet sand. Press this mixture firmly into the bottom of a 16–18 cm (6–7 inch) springform pan. Bake for 5 minutes, then let it cool completely. Reduce the oven temperature to 150°C (300°F).
- Make the cheesecake filling: Ensure all filling ingredients are at room temperature. In a mixing bowl, beat together the cream cheese, quark (or additional cream cheese), sugar, salt, and cornstarch until smooth and creamy. Add the sour cream and tahini, mixing until fully combined. Incorporate the eggs one at a time, mixing briefly after each addition to avoid overmixing.
- Bake the cheesecake: Pour the filling over the cooled crust and smooth the top evenly. Bake at 150°C (300°F) for about 50 minutes, until the edges are set while the center remains slightly wobbly. For fewer cracks, you may bake the cheesecake in a water bath, although cracks are not a concern as the topping will cover them.
- Cool the cheesecake: Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 30–60 minutes. Afterwards, allow it to cool completely at room temperature.
- Prepare the sesame caramel topping: Soak the gelatin sheets in cold water for 5–10 minutes. Toast the sesame seeds in a dry pan over medium heat until fragrant, stirring often to avoid burning. In a saucepan, melt the butter and sugar together over medium heat until it transforms into a golden caramel. Add a pinch of salt. Carefully stir in the heavy cream (watch for bubbling) and continue stirring until smooth. Let the caramel simmer briefly until slightly thickened, then mix in the toasted sesame seeds.
- Incorporate gelatin into caramel: Remove the caramel from heat and let it cool for about 1 minute until warm but not boiling hot. Squeeze the soaked gelatin sheets to remove excess water and dissolve them completely into the warm sesame caramel mixture.
- Assemble the cheesecake: Place the completely cooled cheesecake on a serving plate. Use a cake ring around the sides or place it back into the springform pan to hold the topping. Pour the warm sesame caramel evenly over the top of the cheesecake.
- Refrigerate to set: Refrigerate the assembled cheesecake overnight to allow the sesame caramel topping to fully set before serving.
Notes
- Using a water bath during baking can reduce cracking but is optional since the topping covers imperfections.
- Make sure all dairy ingredients are at room temperature for a smoother filling and better texture.
- Do not overmix after adding eggs to avoid excessive air incorporation.
- Toast sesame seeds carefully to avoid burning, which can impart bitterness.
- Gelatin ensures the caramel topping sets firmly; do not omit if you want a stable topping.
- Allowing the caramel to cool slightly before adding gelatin prevents curdling or loss of gelatin strength.
