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.

Difficoltà

Bassa

Tempo

70 min

Autore

Kenwood

Ingredienti

Porzioni

12

Makes

1 cheesecake

For the sesame seeds

80

For the date layer

300 , pitted

, as needed

For the base

100

30 , melted

2

0.25

, to taste

For the cheesecake

300 , at room temperature

200

200 , (4)

2

2

1 , zest of

2

200

For the topping

6 , halved

To finish

100

50

1 , toasted

1 , zest of

Utensili

Springform tin 23 x 23 cm (9"), Baking tray large, Bowl small, Knife Blade, Blender Attachment

Istruzioni

Step 1

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

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

Add dates and water into a large bowl

Leave to soak for 20 minutes or until softened

Reserve the soaking liquid.

Step 4

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

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

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

Top the cheesecake with baked figs

Drizzle with honey

Top with chopped pistachios and toasted sesame seeds.

Step 8

Garnish with lemon zest

 

Serve.