I used to hate cheesecakes. ONE because i have been bred on French Patisserie and used to that type of delicateness TWO because i felt they lacked inspiration and were mono-dimensional.
But like men, it only takes one ingredient to take you miles away, turn your head around and make you fall in love. During my exploration on Tahini week (check my Insta), i was drawn to sweetness, flavors and scents.
For some reason, it felt like Tahini would be the cut throat catalyst of cheesecake, the explosive yet discreet hint behind your "aaaah" sigh. A little like vinegar cutting through fat. It worked. The combination was so good, its now a classic. Traditional cheesecake is so yesterday anyway. Strawberry flavor? Boo You.
So, time of writing is close to Halloween, and to remain in tune with the seasons and the trends, pumpkin is calling my name.
Some "alliage" and "marriage" happened in the kitchen, the tahini cheesecake doesn't disappoint with pumpkin and maple syrup.
Make it, love it, praise it. Forever.
Make in 30 minutes | Bake in 1 hour
Preheat your oven to 150º C / 300º F / Gas mark 1
PREPARE THE CRUST
- In a food processor, whizz away all of the ingredients to reach a smooth paste.
If you enjoy a crumbly nutty texture to the crust, add the whole almonds last and pulse until desired consistency.
PREPARE THE CHEESECAKE
- In the bowl of an electric beater, mix together the mascarpone and ricotta on medium speed for less then a minute, until well combined and smooth.
- Add the pumpkin purée with the tahini and whisk until well combined and smooth. Do not overmix. .
- Add half the maple syrup, combine.
- Carefully cut the vanilla pod in half lengthwise with a sharp knife. Scrape the vanilla seeds.
In a separate bowl, break the hen eggs, add the vanilla seeds and beat almost until the eggs double in volume. Gently fold in the fluffy egg-vanilla mixture into the pumpkin-cheese mix with a spatula, rotating clockwise and from bottom to top, until all ingredients are well combined.
You will need a D15 x H7 cm / D6 x H2 ½ non-stick round cake tin with a detachable base.
- Spoon the crust mixture in the bottom of the tin, making sure to pack it well and seal the edges to avoid any leaks. The crust shouldn’t be too thick.
- Carefully pour in the pumpkin cheesecake mixture, and place in the preheated oven.
- Bake for 1 hour, checking on the cheesecake every now and then to make sure it doesn’t brown too much. If it does, loosely cover with a sheet of foil.
FOR THE CRUST
- ½ cup oats
- ½ cup honey
- 1 cup ground hazelnuts
- 2 tbsps almond butter
- A handful of roasted almonds whole
FOR THE CHEESECAKE
- 3 hen eggs
- ¾ cup ricotta
- ¾ cup mascarpone
- 1 ½ cup pumpkin purée
- 2 tbsps tahini
- 1 vanilla pod
- ¾ cup dark amber maple syrup