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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