Halva Cheesecake ✨
Silky baked cheesecake swirled with tahini and crowned with crumbly halva — nutty, creamy, unforgettable ✨
Ingredients
- 200g digestive biscuits, crushed
- 100g butter, melted
- 500g cream cheese, room temp
- 150g sugar
- 3 eggs
- 200ml sour cream
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- 80g tahini (for swirling into filling)
- 60g halva, crumbled (for topping)
- 2 tbsp tahini (for drizzle)
How to make it
- Mix crushed biscuits with melted butter, press into a 20cm springform pan and bake 10 min at 180°C.
- Beat cream cheese, sugar, eggs, sour cream, vanilla and cornstarch until smooth.
- Pour over the crust, dollop the 80g tahini on top and swirl with a knife.
- Bake 50 min at 160°C until just set. Cool, then chill 4 hours.
- Drizzle with the 2 tbsp tahini, scatter the 60g crumbled halva over the top, slice and serve.