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RECIPE

Choc chip cheesecake pie

Chocolate chip, cheesecake and pie - what's not to love

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Photo: Inbal Bar-Oz

  • place PRE 25 minutes
  • place COOK 1 hour plus cooling time
  • place SERVES 8 - 10
  • printicon

Choc chip cheesecake baked in a tahini and vanilla flavoured pastry. Need I say more?

Method

  • For the pastry: combine the eggs, oil, tahini, sugar and vanilla in a food processor. Tip into a bowl and add the flour, salt, and baking powder to the wet mixture and stir until a dough has formed. Leave to rest in the fridge for 30 minutes or overnight.

  • Preheat the oven to 200°C.

  • Roll out the pastry between two pieces of cling film, until large enough to line a 22cm round, loose-bottom baking tin. Gently lift the pastry and line the tin. Trim the sides. Cover with foil, insert baking beans and bake blind for 20 minutes. Set aside.

  • For the filling: beat the cream cheese and sugar in a food mixer or with electric beaters until light and fluffy. Add eggs one at a time, mixing well between each addition. Beat in the sour cream and vanilla until combined.

  • In a small bowl, toss the chocolate chips and flour and fold into cheesecake mixture.

  • Pour the filling into the cooked base and bake until the centre of cheesecake only slightly jiggles, about 40 minutes.

  • Turn off heat, prop open oven door, and let cheesecake cool in oven for 1 hour.

  • Refrigerate in the tin until firm —at least 5 hours and preferably overnight.

  • Serve dusted with cocoa powder.

    Instagram: denises_kitchen

First published in the JC June 9, 2022

Ingredients

For the vanilla tahini pastry
2 large eggs
50ml vegetable oil
60g tahini
50g caster sugar
1 tsp vanilla extract
250g plain flour
Pinch salt
½ tsp baking powder

Filling
450g cream cheese, softened
100g sugar
2 large eggs
2 tbsp sour cream
1 tsp vanilla extract
170g plain chocolate chips
1 tbsp plain flour

Topping
2 tbsp cocoa powder, sieved

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