Description
Indulge in the rich and creamy Tahini Cheesecake topped with a luscious sesame caramel glaze. This Middle Eastern-inspired dessert combines the nutty flavor of tahini in a smooth cream cheese filling, nestled on a buttery graham cracker crust, and finished with a crunchy sesame caramel topping. Perfect for a unique and elegant treat.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs or butter biscuits, finely crushed
- 1/4 cup unsalted butter, melted
- 2 tablespoons brown sugar
For the cheesecake filling:
- 16 ounces cream cheese, softened
- 1/2 cup tahini
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup sour cream
For the sesame caramel topping:
- 1/2 cup granulated sugar
- 3 tablespoons unsalted butter
- 1/4 cup heavy cream
- 2 tablespoons toasted sesame seeds
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C) and lightly grease a 9-inch springform pan. In a mixing bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Mix thoroughly until the mixture is evenly moistened. Press this crust mixture firmly into the bottom of the prepared pan and bake for 10 minutes. Remove from the oven and let it cool while preparing the filling.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until it becomes smooth and creamy. Add the tahini and granulated sugar, mixing together until well combined and creamy. Incorporate the eggs one at a time, beating well after each addition. Add the vanilla extract and salt, mixing gently. Finally, fold in the sour cream until evenly distributed.
- Assemble and bake the cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula for an even surface. Bake in the preheated oven for 50 to 60 minutes, until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill the cheesecake: Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, allowing it to fully set and chill.
- Prepare the sesame caramel topping: In a saucepan over medium heat, melt the granulated sugar until it reaches a deep amber color, stirring occasionally to prevent burning. Carefully add the butter and stir until it melts completely. Slowly whisk in the heavy cream, continuing to whisk until the sauce is smooth and glossy. Remove from heat and stir in the toasted sesame seeds.
- Finish and serve: Allow the caramel topping to cool slightly, then pour it evenly over the chilled cheesecake. Slice with a knife dipped in hot water and wiped between cuts for clean portions. Serve and enjoy this decadent dessert.
Notes
- Use light tahini for a smoother, less bitter flavor.
- Toast the sesame seeds lightly for enhanced nuttiness in the topping.
- For cleaner cheesecake slices, dip your knife in hot water and wipe between each cut.
