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.