Author: Notnick

Tahini & Date Syrup Baked Basque Cheesecake

I love tahini and date syrup mixed up with a pitta to dip – great breakfast or snack. I wanted to try that as a cheesecake.
I’ve never made basque cheesecake – so here we go – all new things together. Sort of made this up, with the help of 3 cookbooks and some chat gpt help. Version 1 here. it might need some work…

Ingredients

  • 600 g full-fat cream cheese (e.g. Philadelphia, at room temp)
  • 250 g double cream (heavy cream)
  • 150 g date syrup (plus extra for drizzling)
  • 100 g caster sugar (you can reduce to 75 g if you like it less sweet, since date syrup is rich)
  • 4 large eggs
  • 2 tbsp tahini (well stirred)
  • 20 g plain flour (about 2 tbsp, optional but helps set)
  • Pinch of salt

Method

  1. Prep oven & tin
    • Heat oven to 200°C (180°C fan) / 400°F.
    • Line a 20 cm (8-inch) springform tin with baking paper, letting it come up the sides in a rough way (Basque cheesecake should look rustic and crinkly).
  2. Beat cream cheese
    • In a large bowl, beat the cream cheese with sugar until smooth and creamy.
  3. Add tahini & date syrup
    • Mix in the tahini and date syrup until fully incorporated.
  4. Add eggs
    • Beat in eggs one at a time, scraping down the bowl.
  5. Add cream & flour
    • Pour in the double cream and mix until smooth.
    • Sift in flour and salt, fold gently until just combined.
  6. Bake
    • Pour the batter into the lined tin.
    • Bake 45–50 minutes until the top is a deep golden brown and the centre still has a wobble. (needs 50 minutes – 55)
  7. Cool & serve
    • Let it cool in the tin to room temperature (it will sink and crack — perfect for Basque style).
    • Chill for at least 4 hours (or overnight) before slicing.
  8. Finish
    • Serve plain, or drizzle extra date syrup and a light swirl of tahini on top before serving.

Flavour Notes

  • The tahini gives a sesame richness that pairs beautifully with the caramel tones of date syrup.
  • The burnt top balances the sweetness, so it won’t taste overly sugary.
  • You can sprinkle with sesame seeds before baking if you’d like a nutty crust.

Entrecote sauce (for streak)

2 shallots, finely diced
1 clove garlic, chopped, crushed or sliced
4-5 anchovie fillets
1 heaped tsp dijon mustard
handful of Fresh Taragon
handful fresh flat-leaf parsley
butter
small tub (150ml) double cream
1 lemon, juiced
salt & pepper

Vaguely taken from various cafe paris entrecote sauce recipes found on the web, with my twist added (ie I tried making it, tweaked it, and got to this)

Saute the shallots in butter – until soft, bowning and shightly caremelised. Add the anchovie fillets and cook till soft. Add in the garlic – soften but don’t brown.

Add the mustard, cream and herbs and heat till hot but not boiling. Using a stick blender, blend to a green sauce. taste – add salt if needed. Finish with lemon juice to give some tang.

You can addd other things too – maybe some capers, or basil, or chervil – the point of the sauce is a big umami and salt hit of anchoivies – with a taragon and lemon coming in behind that to make it interesting!

Serve with steak – especially fillet. Nom.

Hanan’s Lamb & Chickpea Stew


2 red onions, fine dice
2 garlic cloves, minced
olive oil
800g lamb cut into large chunks
1.5 tsp ground cumin
2 tsp hot paprika
2 tsp sweet smoked paprika
Grated zest of 1 lemon
1 tbsp honey
1-1/2 cans chopped tomatoes
500ml chicken stock, hot
600g chickpeas, drained and rinsed
fresh coriander, chopped

Fry off the onions for 10 minutes until soft. Add the garlic for a further 2 minutes, then set aside.

Fry off the lamb chunks for 5-6 minutes until browned. Add the cumin and paprikas and fry for a few minutes. Add the onion & garlic back to the pan, along with the lemon zest, honey, tomatoes, stock and chickpeas.

Bring to the boil, then simmer for 20-25 minutes until the lamb is tender. Stir through the coriander and serve with couscous. Finish with chopped coriander.

    Chicken Liver Pate

    Ingredients: (can also make a 1/2 batch if you prefer)

    500g chicken livers (Usually I can find frozen in the supermarket)
    250g salted butter
    2 large white onions, chopped
    2-4 garlic cloves
    2-3 bay leaves
    40-80ml brandy
    white pepper and salt to taste

    Melt the butter and saute the onions for about 5 minutes, until soft and translucent, but not coloured.

    Add the chicken livers (coarse chop – 1/4rd) and cook on a moderate heat until the livers are cooked. (about 5 minutes?). Season with salt and pepper, add brandy and flambe – stand back – big flame!

    Remove from the heat and let it cool. Remove the bay leavess.

    Once cooler, blend in a food processor/blender until its smooth and spoon into ramekins or a square pan to cool and set in the fridge.

    Once cool, melt some butter and pour over the pate to air-seal the pate until needed.

    This is really nice with oatcakes and maybe a little sweet chutney.