Tahini Basque cheesecake

Another take on the iconic “burnt” and ultra-creamy Basque cheesecake — this time enriched with tahini. This halva-inspired version is baked at a high temperature, just like the classic, giving it that signature deeply caramelised top with a slightly toffee-like flavour. Thanks to the addition of tahini (made from 100% sesame seeds), the cheesecake isn’t overly sweet — you can easily adjust the sugar to your taste. It’s absolutely delicious, especially served with whipped cream and a cherry compote.

Ingredients for tahini Basque cheesecake:

• 900 g full-fat cream cheese (such as Philadelphia)
• 300 g caster sugar (or to taste)
• 250 g tahini (sesame paste)
• 1 teaspoon vanilla extract or vanilla paste
• 6 large eggs
• 500 ml double cream
• a large pinch of salt
• 50 g (⅓ cup) plain flour

All ingredients should be at room temperature.

Prepare a 25 cm springform tin (or a tall 23 cm tin). Grease it lightly with butter, then line with baking parchment, ensuring the paper extends at least 5 cm above the sides — this is essential for the cheesecake’s signature rustic look.

In a mixing bowl, beat together the cream cheese and sugar. Add the tahini and mix until smooth and the sugar has dissolved. Add the vanilla, eggs (whole), sifted flour and salt. Mix until fully combined and smooth. Pour in the double cream and mix briefly, just until incorporated. The mixture should be silky and lump-free. Pour the batter into the prepared tin.

Bake at 200°C for approximately 50–60 minutes.* The top (or at least the edges) should be deeply browned, while the centre should still have a noticeable wobble when gently shaken. Remove from the oven and allow to cool completely. The cheesecake will rise significantly, then settle as it cools, creating its characteristic higher edges. Chill in the fridge for at least 8 hours before slicing — this step is essential for the proper texture.

The cheesecake can be kept at room temperature for short periods, but for longer storage or during warmer weather, keep it refrigerated.

Notes: Some sources suggest baking for only about 40 minutes for an even creamier centre. In that case, remove it while the middle is still very wobbly. The shorter the baking time, the more custard-like the centre will be — almost like a thick cream — which makes slicing more challenging. Be careful not to underbake too much, as the cheesecake should not remain runny after cooling. If needed, you can brown the top further under a grill for 30–60 seconds, watching closely, or switch to fan mode briefly at the end of baking.

Enjoy!