Tahini Burnt Basque Cheesecake

Tahini Burnt Basque Cheesecake

Recipe by Courtney Roulston

Ingredients

• 600g full fat cream cheese, room temperature

• 50g tahini paste

• 4 large eggs

• 1 cup caster sugar

• 2 tbsp honey

• 300ml Bulla thickened cream

• 2 tbsp plain flour

• 1 tbsp lemon zest

• 2 tbsp lemon juice

• 4 passionfruit to serve

• 2 small oranges to serve

• Raco tin

Method

• Pre heat the oven to 200 degrees C.

• Grease and line the base and sides of a 23cm spring-form tin, ensuring the baking paper comes 2cm above the rim of the tin.

• Place the cream cheese and tahini into a food processor and blitz until smooth. Add in the eggs, sugar, honey, cream, flour, lemon zest and juice. Blitz until you have a smooth batter. Pour the cheesecake batter into the prepared tin and gently tap on the bench to remove any air bubbles.

• Bake for 45-50 minutes, or until the cake is dark brown and just set in the center, you want a slight wobble when it comes out of the oven as it will firm up as it rests.

• Remove the cheesecake from the oven and leave to cool completely in the tin before slicing into wedges.

• Peel and slice the oranges into small segments and mix with the passionfruit pulp.

• Serve the cheesecake with a spoon of the passionfruit mixture over the top.

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