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
- 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).
- Beat cream cheese
- In a large bowl, beat the cream cheese with sugar until smooth and creamy.
- Add tahini & date syrup
- Mix in the tahini and date syrup until fully incorporated.
- Add eggs
- Beat in eggs one at a time, scraping down the bowl.
- Add cream & flour
- Pour in the double cream and mix until smooth.
- Sift in flour and salt, fold gently until just combined.
- 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.
- 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.
- 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.