This rather impressive looking cheesecake once again proves that Tahini is an all round flavour bomb which works surprisingly well when used for sweet dishes, it's nutty note adding a unique and complex dimension to a dessert that can be a bit dull (vanilla cheesecake anyone!?)!
It is also super easy and quick to rustle up, prepped in less than half an hour and decorated in a matter of minutes.
Of course you could make your own caramel sauce, but I am going to be honest even during lockdown 2.0 my commitment to cooking from scratch has its limitations and Jude's does a wonderful ready made one, and apart from that it is more of an assembly job which is, in any case, quite fun and satisfying to do on a Saturday morning, an ideal time to get in the kitchen to allow the cake enough time to set in the fridge, ready for dinner time.
The finished result is a total dream: a Biscoff biscuit base combined with a silky Tahini and vanilla cream cheese filling, finished off with lashings of salted caramel sauce and shards of sesame snaps, for that final visual wow. I have to say this is one of the better cheesecake
I have made in my life and the combination of flavours simply couldn't work better, not too sweet, not too rich but the perfect dessert centre piece for yet another elaborate lockdown weekend dinner!
INGREDIENTS
- 250g Lotus Biscoff biscuits
- 140g salted butter, melted
- 750g soft cheese
- 100g light brown sugar
- 2 tsp vanilla extract
- 200ml double cream
- 75g tahini
- 200g salted caramel sauce (I adore Jude's version found at Sainsbury's)
- 3x 30g packs sesame snaps (also found at Sainsbury's)
- Coarse Malton sea salt for a final sprinkle on top
- Line a 20cm x 30cm baking tin with baking paper.
- Blitz the Biscoff biscuits to crumbs in a food processor, add the melted butter, then blend again until well combined.
- Tip into the tin, then use a spoon to press the crumbs into an even layer.
- Chill in the fridge or freezer while you make the filling.
- Scoop the soft cheese into a large bowl, add the sugar and vanilla, then whisk using an electric hand whisk until smooth and the sugar has dissolved.
- Add the cream and tahini, then whisk again until the mixture begins to thicken.
- Scrape into the tin, then use a spatula or spoon to spread out to cover the base.
- Leave the surface a little uneven for the caramel sauce to later seep into.
- Chill for at least 3 hours.
- When you’re ready to serve, drizzle over the caramel sauce, sprinkle with a good pinch of sea salt flakes and decorate evenly with the sesame snaps AND ENJOY!
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