Tahini Coffee Cheesecake

• Refrigerated

  • 2 Eggs

• Condiments

  • 30 g Tahini

• Baking & Spices

  • 15 g All-purpose flour
  • 2 g Baking soda
  • 30 g Coffee beans
  • 1 tsp Salt
  • 2 g Salt
  • 90 g Sesame seeds, raw white
  • 285 g Sugar
  • 1/2 Vanilla bean

• Snacks

  • 100 g Graham cracker crumbs

• Drinks

  • 30 g Coffee, very strong
  • 1 tsp Coffee extract

• Dairy

  • 900 g Brick cream cheese
  • 34 g Butter
  • 115 g Sour cream

• Beer, Wine & Liquor

  • 1 tsp Coffee liqueur

• Liquids

  • 55 g Water

• Other

  • 95 g Glucose

Found on yummyworkshop.com

Ingredients

• 100 g / 1 cup graham cracker crumbs
• 24 g / 2 tbsp melted butter
• 900 g / 2 packages brick cream cheese
• 150 g / 3/4 cup sugar
• 1/2 vanilla bean, seeds scraped
• 2 eggs
• 115 g / 1/2 cup sour cream
• 15 g / 2 tbs all-purpose flour
• 1 tsp salt
• 30 g / 2 tbsp very strong coffee
• 1 tsp coffee extract
• 1 tsp coffee liqueur
• 30 g / 2 tbsp tahini
• 135 g sugar
• 55 g water
• 95 g glucose
• 90 g raw white sesame seeds
• 30 g coffee beans
• 2 g salt
• 10 g butter
• 2 g baking soda

Directions

• Grease and line a 6 inch square cake pan with parchment paper. In a small bowl, mix together graham cracker crumbs and melted butter, press into the bottom of the prepared cake pan. Set aside until ready.
• Preheat oven to 350 F.
• In the bowl of a stand mixer with a paddle attachment, beat together the cream cheese, sugar, and vanilla seeds on medium speed until smooth, scrape the sides of the bowl if necessary.
• Add eggs and sour cream, mix until smooth, scrape down the bowl and add the flour and salt to mix just until homogenized.
• Divide the batter in half, flavour half with the coffee, coffee extract and liqueur. Mix the other half with the tahini. Pour the batters alternatively in two or three additions, swirl with a knife or a spoon.
• Place the cake pan on a sheet pan, and bake for 20-25 minutes. The centre should still be very soft. Turn off oven and leave in for at least 5 hours to prevent cracking.
• Chill thoroughly before serving.
• Combine the sugar and water in a medium saucepan. Bring to a boil while stirring. Add the glucose and continue cooking to 115 C.
• Add the sesame seeds and coffee beans and cook to a light caramel colour over medium heat stirring constantly to prevent scorching.
• Remove from the heat and add salt and butter, stir well. Lastly, ad baking soda and mix well. Pour the mixture on a silicone pat and spread into a thin sheet with a spatula. Once cool enough stretch and separate into small pieces.