Tahini and Silan Cheesecake

Name: Tahini and Silan Cheesecake
Ingredients: 125 g (4½ oz) Lotus Biscoff biscuits; 125 g (4½ oz) digestive biscuits or graham crackers; 125 g (4½ oz) digestive biscuits or graham crackers; 100 g (7 tbsp) butter, melted; pinch of sea salt flakes; 650 g (1 lb 7 oz) full-fat cream cheese; 100 g (½ cup) sugar; 2 tsp vanilla extract; 175 ml (¾ cup) double cream; 100 g (¼ cup + 1 tbsp) raw tahini; 2-3 tbsp silan (date molasses) Sesame-coated peanuts or sesame snaps or vanilla/chocolate halva; 2-3 tbsp silan (date molasses) Sesame-coated peanuts or sesame snaps or vanilla/chocolate halva; 2-3 tbsp silan (date molasses) Sesame-coated peanuts or sesame snaps or vanilla/chocolate halva; 2-3 tbsp silan (date molasses) Sesame-coated peanuts or sesame snaps or vanilla/chocolate halva; 2-3 tbsp silan (date molasses) Sesame-coated peanuts or sesame snaps or vanilla/chocolate halva

Preparation info

Serves
12

Difficulty
Easy

Appears in

The Ultimate Cheesecake Cookbook

By Michael Leventhal

Published 2025

About

This delicious treat giving full-on halva vibes is super simple and made in minutes.

Ingredients

125 g (4½ oz) Lotus Biscoff biscuits
125 g (4½

Cake
Vegetarian

Method

Line a 20-23 cm (8-9in) Springform tin with bakingpaper. The smaller tin will make a deeper cake with a thicker base and vice versa for the larger tin.
Blitz the biscuits in a food processor until they turn to crumbs. Melt the butter, add the salt, then blend again until the crumbs start to clump together. Tip the crumb mixture into the tin, then flatten into a