Tahina, chocolate and pistachio cheesecake recipe
This Middle Eastern-inspired cheesecake uses dark chocolate, tahina and pistachios, all marbled together and spooned on top of a classic digestive biscuit base. It’s a match made in heaven.
Recipe from Feasts From the Middle East, by Tony Kitous (published by HQ, £20, out 8 March 2018).
Ingredients
- 25 g pistachio nuts, chopped
- 1 piece of halva, crumbled
- 1 pinch toasted sesame seeds
- 0.9 oz pistachio nuts, chopped
- 1 piece of halva, crumbled
- 1 pinch toasted sesame seeds
- 0.9 oz pistachio nuts, chopped
- 1 piece of halva, crumbled
- 1 pinch toasted sesame seeds
- 50 g pistachio nuts, toasted
- 125 g butter, plus a little extra for greasing
- 150 g digestive biscuits
- 1.8 oz pistachio nuts, toasted
- 4.4 oz butter, plus a little extra for greasing
- 5.3 oz digestive biscuits
- 1.8 oz pistachio nuts, toasted
- 4.4 oz butter, plus a little extra for greasing
- 5.3 oz digestive biscuits
- 250 g dark chocolate (70% cocoa solids)
- 25 g butter
- 250 ml double cream
- 50 g runny honey
- 100 g tahina
- 75 g icing sugar
- 1 orange zest, grated
- 600 g mascarpone cheese
- 1 tbsp vanilla extract
- 250 g cream cheese
- 8.8 oz dark chocolate (70% cocoa solids)
- 0.9 oz butter
- 8.8 fl oz double cream
- 1.8 oz runny honey
- 3.5 oz tahina
- 2.6 oz icing sugar
- 1 orange zest, grated
- 21.2 oz mascarpone cheese
- 1 tbsp vanilla extract
- 8.8 oz cream cheese
- 8.8 oz dark chocolate (70% cocoa solids)
- 0.9 oz butter
- 1.1 cups double cream
- 1.8 oz runny honey
- 3.5 oz tahina
- 2.6 oz icing sugar
- 1 orange zest, grated
- 21.2 oz mascarpone cheese
- 1 tbsp vanilla extract
- 8.8 oz cream cheese
Details
- Cuisine: Middle Eastern
- Recipe Type: Cheesecake
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 10 mins
- Serves: 12
Step-by-step
- Grease and line a circular 20–24cm (8–9.5in) springform tin with some baking parchment.
- Whizz the biscuits and pistachios in a food processor until the biscuits have become crumbs and the pistachios are finely chopped.
- Melt the butter in a medium saucepan over a low heat.
- Tip the crushed biscuits into the pan, stir together, then tip everything into the prepared tin. Level it with the back of a spoon and chill.
- Now prepare the marbled topping. Break up the chocolate and put in a large, heatproof bowl. Add the butter, 100ml (3.4fl oz) of the cream, the honey and tahina.
- Place over a pan of just-simmering water and leave for 5–10 minutes until the chocolate and butter have melted. Take a spoon and very gently stir everything together.
- Meanwhile, put the rest of the cream, the icing sugar, orange zest, mascarpone, vanilla extract and cream cheese in a large bowl. Fold them together.
- Take the melted chocolate mixture and drizzle it over the cream mixture, folding everything together until you have a marbled mixture.
- Spoon into the chilled cake tin, level the top and chill for 4 hours until set.
- Loosen the tin and take off the paper around the edge. Slide a large fish slice under the cheesecake to loosen it and put it on a serving plate.
- Scatter the pistachio nuts, halva and toasted sesame seeds over the top and serve.
This recipe is from Feasts From the Middle East, by Comptoir Libanais founder Tony Kitous (published by HQ, £20, out 8 March 2018).
You might also like:
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature