Chocolate and Sesame Swirl Cheesecake

• 180gsesame biscuits
• 70gunsalted butter, melted
• 150gdark chocolate, roughly chopped
• 500gfull-fat cream cheese, at room temperature
• 110gcaster sugar
• 1 tspvanilla extract
• fine salt
• 3large eggs
• 80gtahini, stirred well in the jar
• 15gsesame seeds

Method

1. 1Heat the oven to 170°C fan. Line the base and sides of a 20cm loose-bottomed cake tin with baking paper.
2. 2Crush the sesame biscuits to fine crumbs in a food bag with a rolling pin. Mix with the melted butter, press firmly into the tin and bake for 8 minutes until the base smells toasted and feels set around the edges.
3. 3Lower the oven to 150°C fan. Melt the dark chocolate in a heatproof bowl set over a pan of barely simmering water, stirring for 4-5 minutes until glossy and smooth; lift off the heat and leave for 5 minutes until warm rather than hot.
4. 4Beat the cream cheese, caster sugar, vanilla and a pinch of fine salt in a large bowl until completely smooth. Beat in the eggs one at a time, stopping as soon as each egg disappears so the filling stays dense rather than airy.
5. 5Fold the warm melted chocolate through the cream cheese mixture until evenly dark and glossy. Spoon 3 tbsp of the chocolate filling into the tahini and stir until smooth and loosened.
6. 6Pour the chocolate filling over the biscuit base. Dot over the tahini mixture, drag a skewer through it in broad figure-of-eight strokes, then scatter over the sesame seeds.
7. 7Bake for 45 minutes until the outer edge is set and the middle has a gentle wobble when the tin is nudged. Turn off the oven, wedge the door open and leave the cheesecake inside for 45 minutes until the tin is no longer fiercely hot.
8. 8Set the tin on a rack for 45 minutes until at room temperature, then chill for at least 4 hours until fully cold and firm. Unmould and slice with a hot, dry knife.

Per serving

kcal

442

protein

8.1g

fibre

2.5g

carbs

22.1g

fat

35.8g