Tahini Cheesecake

Feeds 6-8

Preparation time – 20 minutes

Cooking time – 1.15 minutes

Ingredients –

Biscuit base –

2 packs of Oreos – crushed and blitzed

100g butter

Tahini cheesecake mixture –

500g cream cheese

250g mascarpone

1tsp vanilla paste

1 lemon – zested

150g caster sugar

150g tahini 

3 eggs

black food colouring for marbling

Instructions –

Preheat the oven to 170 degrees Celsius.

Begin by lining your cake tin with parchment, the removable based tins make removing the cheesecake a lot easier.

Blitz your Oreos into a fine crumb. Melt your butter then combine with the blitzed Oreos and firmly and evenly press into the base of the cake tin. Bake for 10 minutes then remove allowing the base to set.

Next combine all the cheesecake mixture apart from the eggs and whisk until thoroughly combined in a food processor or with an electric whisk. One by one add in the eggs whisking again until thoroughly combined.

Pour over your biscuit base. Next combine your black food colouring with a little splash of water so you can pour it. Pour lines across the cheesecake then the end of knife and run across the lines or swirl the food colouring into the top of the cheesecake mixture to give a marbling effect.

Place in the oven and bake for 45-50 minutes until the cake retains a little wobble to it. Turn the oven off, open the door slightly and allow to cool in the oven to avoid splitting.

Cool before removing from the tin.