{"id":1355,"date":"2025-08-30T14:12:01","date_gmt":"2025-08-30T13:12:01","guid":{"rendered":"https:\/\/www.notnick.com\/cookbook\/?p=1355"},"modified":"2026-01-29T10:31:14","modified_gmt":"2026-01-29T09:31:14","slug":"tahini-date-syrup-baked-basque-cheesecake","status":"publish","type":"post","link":"https:\/\/www.notnick.com\/cookbook\/tahini-date-syrup-baked-basque-cheesecake\/","title":{"rendered":"Tahini &amp; Date Syrup Baked Basque Cheesecake"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">I love tahini and date syrup mixed up with a pitta to dip &#8211; great breakfast or snack. I wanted to try that as a cheesecake. <br>I&#8217;ve never made basque cheesecake &#8211; so here we go &#8211; 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&#8230;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>600 g full-fat cream cheese (e.g. Philadelphia, at room temp)<\/li>\n\n\n\n<li>250 g double cream (heavy cream)<\/li>\n\n\n\n<li>150 g date syrup (plus extra for drizzling)<\/li>\n\n\n\n<li>100 g caster sugar (you can reduce to 75 g if you like it less sweet, since date syrup is rich)<\/li>\n\n\n\n<li>4 large eggs<\/li>\n\n\n\n<li>2 tbsp tahini (well stirred)<\/li>\n\n\n\n<li>20 g plain flour (about 2 tbsp, optional but helps set)<\/li>\n\n\n\n<li>Pinch of salt<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">Method<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Prep oven &amp; tin<\/strong>\n<ul class=\"wp-block-list\">\n<li>Heat oven to <strong>200\u00b0C (180\u00b0C fan) \/ 400\u00b0F<\/strong>.<\/li>\n\n\n\n<li>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).<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Beat cream cheese<\/strong>\n<ul class=\"wp-block-list\">\n<li>In a large bowl, beat the cream cheese with sugar until smooth and creamy.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Add tahini &amp; date syrup<\/strong>\n<ul class=\"wp-block-list\">\n<li>Mix in the tahini and date syrup until fully incorporated.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Add eggs<\/strong>\n<ul class=\"wp-block-list\">\n<li>Beat in eggs one at a time, scraping down the bowl.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Add cream &amp; flour<\/strong>\n<ul class=\"wp-block-list\">\n<li>Pour in the double cream and mix until smooth.<\/li>\n\n\n\n<li>Sift in flour and salt, fold gently until just combined.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Bake<\/strong>\n<ul class=\"wp-block-list\">\n<li>Pour the batter into the lined tin.<\/li>\n\n\n\n<li>Bake <strong>45\u201350 minutes<\/strong> until the top is a deep golden brown and the centre still has a wobble. (needs 50 minutes &#8211; 55)<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Cool &amp; serve<\/strong>\n<ul class=\"wp-block-list\">\n<li>Let it cool in the tin to room temperature (it will sink and crack \u2014 perfect for Basque style).<\/li>\n\n\n\n<li>Chill for at least 4 hours (or overnight) before slicing.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Finish<\/strong>\n<ul class=\"wp-block-list\">\n<li>Serve plain, or drizzle extra <strong>date syrup<\/strong> and a light swirl of <strong>tahini<\/strong> on top before serving.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">Flavour Notes<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>The <strong>tahini<\/strong> gives a sesame richness that pairs beautifully with the caramel tones of <strong>date syrup<\/strong>.<\/li>\n\n\n\n<li>The burnt top balances the sweetness, so it won\u2019t taste overly sugary.<\/li>\n\n\n\n<li>You can sprinkle with <strong>sesame seeds<\/strong> before baking if you\u2019d like a nutty crust.<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n","protected":false},"excerpt":{"rendered":"<p>I love tahini and date syrup mixed up with a pitta to dip &#8211; great breakfast or snack. I wanted to try that as a &hellip; <\/p>\n","protected":false},"author":1,"featured_media":1429,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[5],"tags":[],"class_list":["post-1355","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-deserts-puddings"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.4 - aioseo.com -->\n\t<meta name=\"description\" content=\"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&#039;ve never made basque cheesecake - so here we go - all new things together. 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