For best results, take the cream cheese and cream out of the fridge an hour before you want to make the cake, and take care not to over mix the cheesecake mixture or it may become runny. And to be sure it sets ok you’ll need to buy the cream cheese with the highest fat content you can find — this is not the time for healthy choices. I like the mix of two types of biscuit but if you prefer one or the other stick with that.
Serves: 12
Prep: 15 – 20 minutes
Cook: n/a – chill for minimum 3 hours
Ingredients:
125g Lotus Biscoff biscuits
125g Digestive biscuits
100g butter
A pinch of sea salt flakes
650g full-fat cream cheese
100g caster sugar
2 tsp vanilla extract
175ml double cream,
100g raw tahini
2-3 tbsp silan (date molasses)
Sesame coated peanuts or sesame snaps or vanilla/chocolate halva
Method:
- Line a 20 – 23 cm springform tin with baking paper. The smaller tin will make a deeper cake with a thicker base and vice versa for the larger tin.
- Blitz the biscuits in a food processor until they turn to crumbs. Melt the butter add the pinch of salt, then blend again until the crumbs start to clump together.
- Tip the crumb mixture into the tin, then flatten into an even layer using a large serving spoon. Refrigerate while you make the filling.
- In a large bowl, beat the cream cheese, sugar and vanilla using electric beaters (or a hand whisk) until combined and smooth. Add the cream and tahini, then beat again until just combined — don’t overmix.
- Scrape the mixture onto the biscuit base, then level it out to cover the base evenly. Chill for at least 3 hours or overnight.
- To serve, drizzle the surface with date molasses and scatter with your choice of sesame-coated peanuts, crumbled halva or broken sesame snaps or a combination for extra flavour and texture.
