Tahini Halva Cheesecake — half Eastern, half Western. There are no limits to creativity with Shou Tabkhin Today cooks.

First layer (base):

40 biscuits

4 tablespoons date molasses or carob molasses or honey

200 g melted butter

Mix the ingredients together, press into a cheesecake pan or a Pyrex dish, and chill in the refrigerator.

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)

In a bowl combine the powdered milk, clotted cream, cream cheese, halawa, heavy cream, and sugar; set aside.
In another bowl sprinkle the gelatin powder over the cold water, then add the hot water and stir well. Pour this mixture over the ingredients set aside in the first bowl.
Mix everything well and pour the filling over the chilled base.
Chill the tahini halva cheesecake in the refrigerator for about 4 hours.
Prepare the coating: place the halawa and the pouring cream in a saucepan and mix well.
Heat gently over the stove until the mixture darkens slightly in color.
Pour the coating over the cheesecake.
Sprinkle a little crumbled halawa on top to garnish.

Recipe and preparation of Tahini Halva Cheesecake from a friend of Shou Tabkhin Today:

Click Hanadi's name to visit her page and discover her delicious recipes.

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Tahini Halva Cheesecake

Prep checklist