Make Tahina, Chocolate and Pistachio Cheesecake

“I discovered cheesecake when I moved to London, in 1988, in one of my first jobs, washing up and cleaning in a bakery run by a lovely Turkish family on the Walworth Road in Elephant and Castle. I hold very fond memories of working there, and I still pop in whenever I’m passing through south London. This cheesecake uses dark chocolate, tahina and pistachios, all marbled together and spooned on top of a classic digestive-biscuit base. It’s a match made in heaven.” – Tony Kitous


Serves 12

For the base
    • 150g digestive biscuits


    • 50g pistachio nuts, toasted


  • 125g butter, plus a little extra for greasing


For the topping
    • 250g dark chocolate


    • (70% cocoa solids)


    • 25g butter


    • 250ml double cream


    • 50g runny honey


    • 100g tahina


    • 75g icing sugar


    • Zest of 1 orange


    • 600g mascarpone cheese


    • 1 tbsp vanilla extract


  • 250g cream cheese


To serve
    • 25g pistachio nuts


    • chopped halva


  • crumbled toasted sesame seeds




    1. 1. Grease and line a circular 20–24cm spring form tin with some baking parchment.

<li2. Whizz the biscuits and pistachios in a food processor until the biscuits have become crumbs and the pistachios are finely chopped. Melt the butter in a medium saucepan over a low heat. Tip the

  • 3. crushed biscuits into the pan, stir together, then tip everything into the prepared tin. Level it with the BACK of a spoon and chill.
  • 4.</strong >Now prepare the marbled topping. Break up the chocolate and put in a large, heatproof bowl. Add the butter, 100ml of the cream, the honey and tahina. Place over a pan of just-simmering water and leave for 5–10 minutes until the chocolate and butter have melted. Take a spoon and very gently stir everything together.
  • 5. Meanwhile, put the rest of the cream, the icing sugar, orange zest, mascarpone, vanilla extract and cream cheese in a large bowl. Fold them together.
  • 6. Take the melted chocolate mixture and drizzle it over the cream mixture, folding everything together until you have a marbled mixture. Spoon into the chilled cake tin, level the top and chill for 4 hours until set.
  • 7. Loosen the tin and take off the paper around the edge. Slide a large fish slice under the cheesecake to loosen it and put it on a serving plate. Scatter the pistachio nuts, halva and toasted sesame seeds over the top and serve.


Words by admin

Subscribe to our weekly newsletter