This recipe was generously shared with us by Adeena Sussman, from her latest cookbook Zariz.

Yes, a cheesecake you don’t bake can be just as good as one that you do—and here is the proof. The secret is to make sure your dairy products are drained of excess liquid, and to use the full amount of tahini, a magical substance that, when chilled, helps the cake firm up without any eggs. Biscoff cookies (the same ones you find on Delta flights) form the base of the buttery, sweet-salty, no-bake crust. Crown with raspberries for a very special dessert.

Serves 10, Active time 15 minutes, Total time (including chill time) 5 hours 15 minutes

INGREDIENTS

5 tablespoons (21/4 ounces/ 65 grams) unsalted butter, melted
One (8.8-ounce) package (about 32) Lotus (Biscoff) cookies
1 1/2 tablespoons (20 grams) light or dark brown sugar
1/4 teaspoon (1 gram) kosher salt
3/4 cup (180 grams/ml) heavy whipping cream
1 3/4 pounds (800 grams) full-fat brick-style cream cheese, drained of any excess liquid
1 1/2 cups full-fat labaneh or Greek yogurt, drained of any excess liquid
1 3/4 cups (245 grams) confectioners’ sugar
3 tablespoons (21 grams) cornstarch
1 1/2 teaspoons (8 grams/ml) pure vanilla extract 
1 cup (250 grams/240 ml) tahini paste
1/2 cup raspberries

Method

1. 1. Brush the bottom and sides of a 9-inch springform pan with a bit of the melted butter, then line the bottom with parchment paper.
      

   2.  Reserve 4 cookies. Place the remaining 28 cookies in a large Ziploc bag and seal; bash and roll with a rolling pin until fine crumbs form, 30 seconds. Add the butter, brown sugar, and 1/8 teaspoon of the salt to the bag, reseal, and shake until the crumbs are coated.
      

   3. Press firmly into the bottom of the pan; transfer to the freezer while you make the filling. In the bowl of a stand mixer fitted with the whisk attachment, beat the cream on medium-high speed until stiff peaks form, 2 to 3 minutes.
      

   4. Scrape the whipped cream into a separate bowl, then add the cream cheese, labaneh, confectioners’ sugar, cornstarch, vanilla, and the remaining 1/8 teaspoon salt to the mixer bowl. Beat on high until fluffy, 2 to 3 minutes. Reduce the speed to low, whisk in the tahini, then stop the mixer and fold in the whipped cream by hand.
      

   5. Remove the crust from the freezer, spread the mixture evenly over the crust, cover with plastic wrap, and chill for at least 5 hours, but preferably overnight.
      

   6.  Uncover, run a hot knife around the edges of the pan, release the cake, transfer to a serving dish, and top with the raspberries.
      

   7. Crumble the reserved 4 cookies over the top and cut the cake into 10 equal-sized wedges.