Tahini Halva Cheesecake

Ingredients

• First layer (base):
• 40 biscuits
• 4 tablespoons date molasses or carob molasses or honey
• 200 g melted butter
• How to make the base:
• Second layer (filling):
• 300 g Philadelphia-style cream cheese at room temperature
• 1 cup powdered sugar
• 1 tub clotted cream (qaṣṭa), approx. 180 g
• 2 tablespoons gelatin powder
• 4 tablespoons cold water
• 4 tablespoons hot water
• 1 cup (200 g) heavy cream
• tahini halva (halawa) or soft halva (rahsh)
• 4 tablespoons powdered milk
• Coating layer:
• 250 g tahini halva (halawa) or rahsh
• 190 g pouring cream (liquid cream)
• Click the link to make a delicious caramel mahalabia
• For more of Hanadi's inventive and special desserts see: orange semolina mahalabia mold

Method

1. In a bowl, combine the milk with the cream, cheese, halva, cream and sugar and set them aside.
2. In another bowl, mix the gelatin powder with the cold water, then add the hot water and stir well, then pour it over the ingredients set aside in the first bowl.
3. Mix them well together and pour them over the first layer.
4. Chill the halva cheesecake in the refrigerator for about four hours.
5. Prepare the coating layer... put the halva and liquid cream in a bowl and mix well.
6. Heat them on the stove until they darken slightly.
7. Pour them over the cheesecake.
8. Sprinkle a little halva on top for garnish.
9. Hanadi Al-Ayas
10. Click the link to make the best caramel muhallabia.
11. For more of Hanadi's inventive and distinctive desserts, here's the link: Orange semolina muhallabia mold.