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
Scale
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.
