TAHINI CHEESECAKE WITH OREO BISCUIT

BRILLIANT RECIPE FROM JOANNA RESIAK

PREPARATION TIME: 20 MINUTES | COOKING TIME: 1.15 HOUR(S) | FEEDS: 6-10

INGREDIENTS

BISCUIT BASE:
2 PACKS OF OREOS CRUSHED AND BLITZED
100G BUTTER

TAHINI CHEESECAKE MIXTURE:
500G CREAM CHEESE
250G MASCARPONE
1 TSP VANILLA PASTE
1 LEMON - ZESTED
150G CASTER SUGAR
150G TAHINI
3 EGGS
BLACK FOOD COLOURING FOR MARBLING

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 | 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 | 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 USING THE END OF A KNIFE 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.