You can find this recipe in SESAME, our debut cookbook.

This dessert combines my love of ice cream, cheesecake and “entertaining style” desserts which can be made well in advance.  When it comes to cheesecake, I’ve always been more partial to the rich, creamy texture of a New York-style cheesecake, as opposed to fluffier options that call for eggs and baking. This recipe is perfect for a hot weekend when you don’t want to turn the oven on, but are still looking for a show-stopping dessert for the center of a table. Browning your butter to make the base is not essential and you can use regular melted butter in a pinch, but if you don’t agree that the smell of browned butter isn’t the most delicious aroma in the world, then I’m not quite sure we can be foodie friends!

INGREDIENTS

For the base
2 ¼ cups digestive biscuits, or substitute with plain graham crackers
1 cup pistachios, lightly toasted 
1 tsp salt
6 tablespoons (¾ stick) unsalted butter 

For filling & toppings
1 ½ cup heavy cream
27 oz (750 grams) cream cheese, at room temperature
¾ cup confectioners sugar
1 ½ teaspoon vanilla extract
½ cup Seed + Mill Organic Tahini
8 oz Seed + Mill Halva, plus 2-3 tablespoons for garnish
1 cup pistachios, lightly toasted, and finely chopped in a food processor, reserving 3 tablespoons for garnish  

STEPS

1. Make the base: Line the bottom of a 9-inch springform round cake pan with parchment paper. 

2. Crush the biscuits in a food processor until it forms a fine crumb mixture, then add the pistachios and salt and pulse a couple of times until just combined - this allows the base to retain a crunchy texture, but keep pulsing if you prefer a finer crumb texture for the base. Transfer mixture to a medium bowl. 

3. To brown the butter, place a heavy-bottomed saucepan over medium heat. Once hot, add the butter and swirl to coat the base of the pan. Once the butter has gone just past melting point, it will start to foam (about 2 minutes) and then settle into a clear-ish golden liquid with brown specks (which is the milk solids browning and separating from the fat in the butter).

4. Pour the browned butter into the biscuit mixture and use your hands or a spoon to combine until it just holds together in your hand. It should resemble wet sand. 

5. Press the biscuit mixture into the base of the cake pan, using the base of a cup to press it down into an even smooth layer all the way to the edge. I usually allow a little bit of the biscuit edges to creep up the sides by half an inch.

6. Make the Filling: Place the cream cheese, sugar, and vanilla in the base of a stand mixer or large bowl. Use a stand mixer fitted with the paddle attachment or or hand mixer to beat until well combined, about 2 minutes. Scrape the sides of the bowl, add the tahini and beat again for 1 minute more. Set aside.

7. In a medium sized mixing bowl, beat the heavy cream until soft peaks appear, about 2 to 3 minutes. Fold half of the whipped cream into the cream cheese mixture. Then gently fold the remaining half until the mixture is combined. 

8. To assemble the cake: Pour half of the filling over the base. Crumble half of the halva and pistachios over the filling. Pour the remaining filling over the top and smooth the surface. 

9. Cover the cake with plastic wrap and freeze for at least 6 hours or overnight.

10. Remove the cake at least 10 minutes before serving to soften slightly.

11. When ready to serve, run a knife around the edge of the cake to release the edges and place on a serving dish. Scatter remaining halva and 3 tablespoons pistachios over the cake. 

12. To cut, dip a knife in boiling water, then dry it completely, before slicing the cake. This will help ensure nice smooth edges.