Halva cheesecake

Halva cheesecake

By
From
Feasting
Serves
10-12
Photographer
Elisa Watson

Halva fans will be left dreaming about this cake with its smooth, rich sesame-flavoured filling. I like to use plain halva in the body of the cake but top it with chunks of the chocolate-flavoured stuff just to make it even more irresistible. It’s a perfect cake to make for Shavout, when it’s traditional to eat milk products.

Ingredients

Quantity Ingredient

Crust

Quantity Ingredient
200g marie biscuits, or other sweet plain biscuits
6 tablespoons butter, melted, plus extra for greasing

Filling

Quantity Ingredient
600g plain halva, crushed
185ml thick ( double/heavy) cream
1.5kg quark
6 eggs
120g chocolate halva, crumbled, to serve

Method

  1. Grease a 25 cm springform cake tin and line it with baking paper.
  2. To make the crust, add the biscuits to a food processor and blitz to a fine crumb. Transfer to a mixing bowl.
  3. Add the melted butter and mix until thoroughly combined. Pour the mixture into the cake tin and press down firmly to form a crust. Refrigerate while you make the filling.
  4. Preheat the oven to 160°C.
  5. To make the filling, combine the plain halva and cream in a frying pan over low heat. Cook, stirring gently, until the halva has completely dissolved. Remove from the heat and leave to cool.
  6. Put the quark in a clean food processor. Add the eggs, one at a time, blending well after each is added. Add the halva mixture and stir to combine.
  7. Pour the filling over the crust and bake in the oven for 1 hour and 20 minutes.
  8. Leave the cake to cool completely before decorating with crumbled chocolate halva to serve.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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