Creamy cheesecake gets depth from tahini, bright orange segments and a thin, crunchy sesame brittle. Make the cake well ahead of time: it needs to set properly in the fridge after baking.
Tahini gives this cheesecake a distinct toasted flavor and a hint of bitterness without overpowering the creamy base. Use smooth tahini and stir the jar well first, so the oil and sesame paste come together again. The flavor varies by brand: taste the tahini before you start, and if it’s particularly strong, consider using 75 grams instead of 90. A little salt in the filling keeps the sweetness in balance.
A cookie crust is practical for a compact cake and doesn’t need to be complicated. Finely ground biscuits make a firm, even layer; press the crumb mixture down with the bottom of a glass, especially around the edges. Briefly pre-baking the crust makes it less crumbly when you slice the cheesecake. An 18-centimeter springform pan gives you a tall cake. If you use a 20-centimeter pan, the cheesecake will be a little lower and may need a few minutes less baking time.
Cream cheese, eggs and sour cream mix most smoothly when they aren’t ice-cold. Mix the filling gently and stop as soon as there are no more lumps: too much air in the batter can make it expand while baking and then sink again. The cheesecake is ready when the edge looks firm and the center still wobbles slightly when you gently move the pan. Letting it cool slowly, first in the switched-off oven and then on the counter, limits large temperature changes. A small crack is no problem; the orange and crunchy sesame give the top its own finish anyway.
Oranges are generally widely available, with plenty to choose from in the colder months. Zest the peel before peeling the fruit, then cut the segments out between the membranes, or peel the orange and cut it into neat pieces. Mandarin segments work too, but they’re smaller and often sweeter. The citrus makes every bite fresher and cuts through the rich mouthfeel of the cream cheese and tahini.
Make the sesame brittle with sugar and sesame seeds; let the caramel turn light amber for a toasted note, but take the pan off the heat before it gets dark. Spread it thinly and break it only once it has cooled completely. Moisture makes caramel sticky, so store the brittle separately in a well-sealed, dry container and put it on the cake just before serving. Keep the cheesecake covered in the fridge and eat it within three days. Serve small slices after a hearty meal, or with coffee or black tea.
Preheat the oven to 160 °C (top and bottom heat). Line the base of an 18 cm springform pan with baking paper and lightly grease the sides.
Finely grind the biscuits and mix with the melted butter. Press the mixture firmly into the base of the pan. Bake for 10 minutes and let the crust cool slightly.
Finely grate the zest of one orange and set aside. In a bowl, mix the cream cheese and tahini with a whisk or mixer on low speed until smooth.
Add the 125 g sugar, eggs, sour cream, cornstarch, vanilla, salt and orange zest. Mix gently until the batter is smooth; don’t whip it until fluffy.
Pour the filling onto the pre-baked crust. Bake for 50–60 minutes, until the edge is firm and the center still wobbles softly. Turn off the oven, leave the door ajar and let the cake sit in the oven for 30 minutes. Then let it cool completely and chill, covered, in the fridge for at least 6 hours, preferably overnight.
Make the sesame brittle: have a sheet of baking paper ready on a heatproof surface. Put the 100 g sugar and water in a small saucepan. Heat over medium heat without stirring until the sugar turns light amber.
Take the pan off the heat, stir in the sesame seeds and immediately pour the caramel in a thin layer onto the baking paper. Let it cool completely and break into small pieces.
Peel the second orange and cut out the segments between the membranes. Cut the first orange into segments too. Remove the cheesecake from the pan and top with the orange segments and sesame brittle just before serving.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.