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.
  
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First published in the JC June 9, 2022