- 1 cup butter softened
- 1 1/4 cup sugar powdered
- 2 eggs large
- 2 tsps vinegar plain
- 1 tsp vanilla extract
- 3 cups flour, all purpose
- 1 tsp baking powder
- 1 pinch salt fine
- 1 cup pistachio roughly chopped
- 1 cup sesame seeds, white
- 3 tbsp honey
- 1/2 cup butter melted
- 500 g cream cheese, full fat
- 500 g mascarpone
- 1 1/4 cup honey
- 1 cup tahini
- 5 eggs, large
- 5 ml vanilla extract
- 1 1/4 cup chocolate chips, dark
- 1/2 cup coconut oil
- figs, fresh
- pistachios, raw chopped
- pomrgranate rubies
METHOD FOR THE BARAZEK BISCUITS
Cream the butter with the sugar until the mix becomes light in color. Add the eggs, one at a time and beat until completely incorporated. Add the vanilla and vinegar and beat.
Whisk the flour with the baking powder and add it gradually with the salt to the mix and beat until just incorporated. Cover the dough and leave it in the fridge to rest for an hour or overnight.
Mix the sesame and honey and place it in a plate. Place the chopped pistachio in a plate.
Line your baking sheet with baking paper. Preheat the oven to 180 C.
Start by rolling pieces of the dough into walnut size balls. Press the dough ball into the pistachio, flatten it a little. Flip the cookie dough and press it into the sesame honey mix. Place on the baking sheet with the pistachio side up. Bake for 15-20 minutes until the bottoms are golden brown.
METHOD FOR THE CHEESECAKE BASE:
Place 200 g of the barazek biscuits in a food processor until finely crumbed. Add the melted butter and stir through the crumbs until well blended. Press the mixture firmly into the bottom of a spring-form pan. Bake at 180 degrees C for 10 minutes. Allow to cool.
Surround the outside of the spring-form pan with a double layer of heavy duty aluminium foil to prevent water from the Bain Marie seeping into the spring-form pan.
METHOD FOR THE CHEESECAKE FILLING:
Preheat the oven to 160 degrees Celcius. Bring all the ingredients to room temperature. Place cheeses into a mixing bowl and beat until smooth. Add the honey and tahini and beat till incorporated. Add the eggs one at a time until incorporated but do not over beat. Add the vanilla. Tap the bowl several times on the counter to release any air bubbles. Pour the filling into the spring-form pan. Tap the pan on the counter several times to release air bubbles. Place the spring-form pan inside an oven roasting pan and place both in the oven. Fill the larger roasting pan with boiling water up until halfway up the sides of the spring-form pan. Bake for 1 hour and 15 minutes. Turn the oven off and leave the cheesecake to cool in the oven. Once the cheesecake is at room temperature, place in the fridge and leave overnight.
METHOD FOR THE CHEESECAKE TOPPING:
Place the coconut oil in a microwave-safe bowl and heat for 30 seconds on high. Remove the oil from the microwave and stir in the chocolate chips until melted and smooth. Alternatively, use Ice Cap. Drizzle the chocolate hard shell topping around the edge of the cheesecake.
Arrange raw nuts and fruits on the cheesecake and drizzle with honey.