Black Sesame Halva Cheesecake

Khanh Ong

Ingredients:

  • 250g sweet chocolate biscuits
  • 125g butter melted
  • 500g cream cheese, softened
  • 2 tsp vanilla essence
  • 600ml thickened cream
  • 1/2 cup caster sugar
  • 1 cup icing sugar
  • 3/4 cup milk powder

To Serve:

  • Ground pistachios
  • Dried Rose petals
  • Raspberry coulis

Method:

  1. Process biscuits until finely crushed. Add butter and mix well.
  2. Press biscuit mixture into the base of a greased and lined 20 cm springform tin. Refrigerate for 15 minutes.
  3. In stand mixer, beat the cream cheese, 4 tablespoons of the black sesame tahini, vanilla and caster sugar until smooth and creamy.
  4. Add thickened cream and beat until batter becomes stiff. Pour into prepared tin, place prepared halva circle* on top and refrigerate overnight.

Halva:

  1. To make the Halva, in a medium bowl mix together the remaining black sesame tahini, icing sugar and milk powder. knead for a few mins until a dough-like consistency forms. Roll out to 20cm diameter circle between two sheets of baking paper. Place in refrigerator to set (about 30mins).
  2. Tip: make this first so it has enough time to set by the time you need to place it on top of your cheesecake.
  3. To serve: spread a layer of ground pistachios on top of the cheesecake, and scatter rose petals. Remove from tin, slice and serve with raspberry coulis (if using).

Similar Recipes

Pumpkin Tom Yum Curry and Bubur Cha Cha

Pumpkin Tom Yum Curry and Bubur Cha Cha

Ingredients: Serves: 2 Ingredients: 2x Wedges of Pumpkin (skin on) 1x can of coconut milk 30ml Soy Sauce (to taste) 1 tbsp of Tom Yum Paste 1 chilli, finely sliced 1 punch of Thai basil 1 tbsp fried shallots Bubur Cha Cha: Kara coconut cream 2litres Pandan leaves 6pcs...

Yuzu and Miso Tart

Yuzu and Miso Tart

Ingredients: Filling: 200ml Yuzu Juice 250g Caster Sugar 400ml Double Cream 5 Free Range eggs 25g Shiro Miso White Premium Sweet Pastry Case: 200g Unsalted Butter Zest of a lemon 150g Icing Sugar 450g Flour, Plain 5 Whole Eggs Method: Filling: Bring the cream and...

Dulce de leche Pudding, Caramelised Bananas and Coconut Ice Cream

Dulce de leche Pudding, Caramelised Bananas and Coconut Ice Cream

Ingredients: Serves: 4 400g Dulce de leche 2 egg yolks 2 whole eggs 50g Flour 0000 20g Unsalted butter 4 Lady finger bananas 50 g brown sugar 50 g golden syrup Cocoa powder Coconut ice cream (store bought) Method: Preheat the oven to 180C Place the dulce the leche...

Gaytime Cookies

Gaytime Cookies

Ingredients: Makes: 12 2/3 cup plain flour 1/3 cup self raising flour 1/3 cup raw caster sugar 1/3 cup brown sugar 1/3 cup malted milk drink powder 75g unsalted butter, melted and cooled 1 egg 200g dark chocolate, melted Vanilla bean ice cream and sea salt flakes to...

Lemon and Ricotta Tart

Lemon and Ricotta Tart

Ingredients: Serves: 8 2 sheets shortcrust pastry ½ cup medjool dates 2 free range eggs ½ cup caster sugar 2-3 tsp lemon zest 250gm fresh ricotta ½ cup thickened cream 2 tbsp plain flour 1 tbsp icing sugar Method: Remove pastry and allow to thaw slightly before...

Raw Caramel Slice

Raw Caramel Slice

Ingredients: Base: 2 cups cashews 10 pitted dates 1 cup coconut 4 tbsp liquid coconut oil Pinch of salt 1 tsp raw cocoa powder Caramel: 1 cup almond butter 10 pitted dates 1/4 tsp cinnamon 1/2 tsp vanilla paste 3/4 cup coconut oil 1 tsp salt flakes Chocolate Topping:...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!