An interesting Cheesecake inspired by the flavours of Egypt, where the sugarcane molasses and Tahini are essentials as in most Egyptian desserts. This cheesecake is a take on where the modern contemporary meets the classic traditional.

In this recipe, you will have a creamy cheesecake with an Egyptian twist that takes its flavor to another level. The base is the classic biscuit crust with the addition of toasted sesame, the cheese batter, I substitute the sugar and tahini with melted halva and top it with sugarcane molasses as the sauce to complement all the flavors.

Recipe Card 

Serves:8    Preparation time: 15 mins      Bake & Cooling time: 2:15 hrs 

Ingredients                                                                        Quantity
For Biscuit Crust
Biscuits 140 gm
Melted butter 1/4 cup
Roasted sesame 1/2 cup
For Cheese Batter
Cream cheese 350 gm
Melted Halva 275 gm
Sour cream 100 gm
Eggs 2 medium
Egg yolk 1
Vanilla extract As required
Molasses For serving

 

Method of Preparation:

  • For the crust, blend both the biscuits and melted butter in the food process until you get a moistened sandy texture.
  • Add the sesame and stir well with a spatula.
  • Press the mixture into both the bottom and the sides of the spring form pan with a flat base. I usually use a measuring cup.
  • Let it chill while you prepare the filling.
  • For the filling, melt the halva in the microwave for 10 secs and repeat until it is smooth or if the halva spread is available at your market you can also use it.
  • In a bowl, mix the cream cheese and the halva with spatula until it is well mixed.
  • Add the eggs; one at time and mix using hand mixer on a medium speed.
  • Add vanilla and sour cream and continue mixing on medium speed until all combined and creamy.
  • Pour the batter over the crust.
  • Transfer the pan to a larger baking dish (water bath) and add boiling water to the baking dish until it reaches the middle of the spring form pan.
  • Cover the baking dish with foil.
  • Bake for 45 minutes on 150*C.
  • Place the pan in the middle shelf of the oven.
  • How to know the cheesecake is done?
    o The sides are firm and separated from the pan.
    o The inner is still jiggly.
  •  Turn off the oven, open the oven door halfway and let it rest for 30 minutes inside.
  • Let it cool completely before chilling in the fridge on a cooling rack.
  • Better to be served next day drizzled with molasses et Bon Appétit.

 

About the Contributor

IMG_3296Dina Hamdi

Coming from development background; serving refugees from Syria, Sudan, Iraq and others for 7 years, extending her work for 5 years to support marginalized groups including victims of trafficking and children at risk, Dina's childhood dream was urging her to make a new shift, hence, started food blogging

Dina's mission is to promote the Egyptian Cuisine, pay tributes to international, regional cuisines and develop new recipes. She also involved her development background into her new found interest and started a challenge under the name of Revive your leftovers #احياء_بقايا_الطعام which received great response.

In 2019, Dina decided to pursue an old dream which is going to a culinary school and transformed her passion into a career. She enrolled for Professional Diploma Program -ICCA and became a certified chef.

Currently, Dina is working with different brands as a recipe developer and brand ambassador.

 

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