Sesame Date Cheesecake
This recipe consists of a sesame and date base, puréed date layer and a creamy cheesecake mix. Decorated with baked figs, pistachios and honey.
Ingredients
80 g sesame seeds
For the date layer
300 g dates, pitted
boiling water, as needed
For the base
100 g ground almonds
30 g butter, melted
2 Tbsp sugar
0.25 tsp cinnamon
salt, to taste
For the cheesecake
300 g cream cheese, at room temperature
200 g Greek yoghurt
200 g egg, (4)
2 Tbsp tahini
2 tsp lemon juice
1 lemon, zest of
2 Tbsp cornflour
200 g icing sugar
For the topping
6 figs, halved
To finish
100 g honey
50 g pistachios
1 Tbsp sesame seeds, toasted
1 lemon, zest of
Instructions
STEP 1/8
Preheat the oven to 180ºC
Line the base of the springform tin with a large piece of kitchen foil, attach the ring and clip in place
Fold the excess foil up and fold around the base of the tin to avoid any leaks
Grease and line the base and sides of the tin.
STEP 2/8
Spread sesame seeds evenly over a baking tray, reserve extra for topping
Bake at 180ºC for 10 minutes until lightly toasted
Set aside and let cool.
STEP 3/8
Add dates and water into a large bowl
Leave to soak for 20 minutes or until softened
Reserve the soaking liquid.
STEP 4/8
Preheat the oven to 180ºC
Fit the Knife Blade to the Food Processor bowl
Assemble the Food Processor bowl onto the power unit
Transfer the cooled toasted sesame seeds into the Food Processor bowl
Add almonds, melted butter, sugar, cinnamon and salt into the Food Processor bowl
Attach the lid and ensure the pusher is in the feed tube
Blend until the mixture comes together when pressed
Carefully remove the Knife Blade
Scrape the mixture into the prepared springform tin
Use a spatula or the back of a spoon to firmly press the mixture into an even layer on the base of the tin
Bake at 180ºC for 10 minutes until golden
Set aside and let cool slightly.
Remove the Food Processor bowl and set aside
Attach the Blender to the power unit and ensure it is locked into place
Transfer the soaked dates into the Blender goblet
Add 5 Tbsp of the soaking liquid into the goblet
Attach the lid and ensure it is securely closed
Blend until a thick paste has formed
Add more liquid if necessary
Remove the Blender and set aside.
STEP 5/8
Retrieve, clean the Food Processor bowl and fit the Knife Blade
Add cream cheese and yoghurt into the Food Processor bowl
Attach the lid and ensure the pusher is in the feed tube
Blitz until well combined
Add eggs, tahini, lemon zest and lemon juice into the Food Processor bowl
Sieve in cornflour and icing sugar into the Food Processor bowl
Blitz until fully incorporated and smooth.
STEP 6/8
Place the springform tin on a baking tray
Spread the date base evenly onto the baked sesame base
Pour the cheesecake mixture over the base and carefully transfer into the oven
Bake at 180ºC for 30 minutes
Place halved figs on the baking tray while the cheesecake is still baking
Bake at 180ºC for 10 minutes until the cheesecake is cooked through with a slight wobble in the centre
Remove from the oven and let cool.
STEP 7/8
Top the cheesecake with baked figs
Drizzle with honey
Top with chopped pistachios and toasted sesame seeds.
STEP 8/8
Garnish with lemon zest
Serve.
Sesame Date Cheesecake
This recipe consists of a sesame and date base, puréed date layer and a creamy cheesecake mix. Decorated with baked figs, pistachios and honey.
Ingredients
80 g sesame seeds
For the date layer
300 g dates, pitted
boiling water, as needed
For the base
100 g ground almonds
30 g butter, melted
2 Tbsp sugar
0.25 tsp cinnamon
salt, to taste
For the cheesecake
300 g cream cheese, at room temperature
200 g Greek yoghurt
200 g egg, (4)
2 Tbsp tahini
2 tsp lemon juice
1 lemon, zest of
2 Tbsp cornflour
200 g icing sugar
For the topping
6 figs, halved
To finish
100 g honey
50 g pistachios
1 Tbsp sesame seeds, toasted
1 lemon, zest of
Instructions
STEP 1/8
Preheat the oven to 180ºC
Line the base of the springform tin with a large piece of kitchen foil, attach the ring and clip in place
Fold the excess foil up and fold around the base of the tin to avoid any leaks
Grease and line the base and sides of the tin.
STEP 2/8
Spread sesame seeds evenly over a baking tray, reserve extra for topping
Bake at 180ºC for 10 minutes until lightly toasted
Set aside and let cool.
STEP 3/8
Add dates and water into a large bowl
Leave to soak for 20 minutes or until softened
Reserve the soaking liquid.
STEP 4/8
Preheat the oven to 180ºC
Fit the Knife Blade to the Food Processor bowl
Assemble the Food Processor bowl onto the power unit
Transfer the cooled toasted sesame seeds into the Food Processor bowl
Add almonds, melted butter, sugar, cinnamon and salt into the Food Processor bowl
Attach the lid and ensure the pusher is in the feed tube
Blend until the mixture comes together when pressed
Carefully remove the Knife Blade
Scrape the mixture into the prepared springform tin
Use a spatula or the back of a spoon to firmly press the mixture into an even layer on the base of the tin
Bake at 180ºC for 10 minutes until golden
Set aside and let cool slightly.
Remove the Food Processor bowl and set aside
Attach the Blender to the power unit and ensure it is locked into place
Transfer the soaked dates into the Blender goblet
Add 5 Tbsp of the soaking liquid into the goblet
Attach the lid and ensure it is securely closed
Blend until a thick paste has formed
Add more liquid if necessary
Remove the Blender and set aside.
STEP 5/8
Retrieve, clean the Food Processor bowl and fit the Knife Blade
Add cream cheese and yoghurt into the Food Processor bowl
Attach the lid and ensure the pusher is in the feed tube
Blitz until well combined
Add eggs, tahini, lemon zest and lemon juice into the Food Processor bowl
Sieve in cornflour and icing sugar into the Food Processor bowl
Blitz until fully incorporated and smooth.
STEP 6/8
Place the springform tin on a baking tray
Spread the date base evenly onto the baked sesame base
Pour the cheesecake mixture over the base and carefully transfer into the oven
Bake at 180ºC for 30 minutes
Place halved figs on the baking tray while the cheesecake is still baking
Bake at 180ºC for 10 minutes until the cheesecake is cooked through with a slight wobble in the centre
Remove from the oven and let cool.
STEP 7/8
Top the cheesecake with baked figs
Drizzle with honey
Top with chopped pistachios and toasted sesame seeds.
STEP 8/8
Garnish with lemon zest
Serve.