This is a cheesecake with a difference. Made with an oat base and filled with low fat options of yoghurt, lighter cream cheese and ‘black’ tahini.
Black tahini is made from unhulled black sesame seeds. They are slightly more bitter in taste compared to white sesame seeds and much more intense in flavour- a nutty flavour. And of course regular tahini sesame paste works well too!
For the base 100g honey
200g porridge oats, gluten-free, if required
1 teaspoon ground cinnamon
For the Cheesecake Filling 300g fat free Greek Yoghurt
300g lighter cream cheese (room temperature)
2 teaspoons vanilla essence
1 tablespoon lemon zest
75g caster sugar
1 tablespoon cornflour
1/4 teaspoon salt
120g black sesame paste (tahini)
Topping: 150g black tahini with 4 tablespoons icing sugar
100g blackberries, sprigs of fresh mint.
Preheat the oven to 200C.
Line a 22cm loose based round cake tin with baking parchment paper.
Put the honey and water into a saucepan and heat until warm/Remove from the heat and stir in the oats and cinnamon until completely mixed.
Transfer the oat mixture to the prepared cake tin pressing down on the mixture to make a solid base.
Bake for 15 minutes and set aside.
Lower the oven to 170C.
In a large bowl, mix the yoghurt, cream cheese, vanilla extract, lemon zest, sugar, cornflour, salt, and tahini paste. Mix the eggs into the cream until smooth. Spoon on to the oat base.
Bake for 35 minutes or until just set. Set aside to cool to room temperature.
For the topping whisk the tahini with the icing sugar until smooth.
Pour over the cooled cake.
Carefully remove the cheesecakes from the tin and top with the blackberries and sprigs of fresh mint.
Summer Dairy dessert