There is something utterly captivating about the blend of creamy richness and exotic nuttiness in a dessert, and this Tahini Cheesecake mit Sesam-Karamell-Topping Recipe absolutely nails that combination. Imagine a luscious, velvety cheesecake infused with the deep, earthy flavors of tahini, resting on a buttery, crisp cookie base. Then, just when you think it couldn’t get any better, it’s crowned with a glossy, rich sesame caramel topping that adds a perfect touch of sweetness and crunch. This recipe is a celebration of textures and tastes that’s sure to wow anyone lucky enough to have a slice. Whether you’re looking to impress at a dinner party or simply indulge in a unique homemade dessert, this Tahini Cheesecake mit Sesam-Karamell-Topping Recipe will quickly become a beloved classic in your kitchen.
Ingredients You’ll Need
This Tahini Cheesecake mit Sesam-Karamell-Topping Recipe shines because of its straightforward, quality ingredients. Each component plays a vital role, from the crunchy base to the creamy filling, and the luscious caramel topping that ties it all together beautifully.
- Butterkekse oder Vollkornkekse, 200 g: Finely crushed, these form the sturdy, flavorful foundation that adds a satisfying crunch.
- Geschmolzene Butter, 80 g: Binds the cookie crumbs perfectly, creating a rich, golden crust.
- Prise Salz: Enhances all the flavors, balancing sweetness throughout the cheesecake.
- Frischkäse, 600 g: The creamy heart of the cheesecake that delivers smoothness and tang.
- Griechischer Joghurt oder Schmand, 150 g: Adds a silky texture and subtle tartness that lightens the filling.
- Zucker, 120 g: Sweetens the filling just right without overpowering the tahini’s natural nuttiness.
- Eier, 3 Stück: Provide structure and richness to the cheesecake batter.
- Tahini, 100 g: The star ingredient—this sesame paste imparts a unique depth of flavor unlike any other cheesecake.
- Vanilleextrakt, 1 TL: Adds a warm, aromatic note that complements the tahini beautifully.
- Zitronensaft, 1 EL: Brightens the filling with a touch of fresh acidity.
- Zucker, 100 g (für das Topping): Caramelizes to create the rich sesame caramel that is pure indulgence.
- Wasser, 2 EL: Helps the sugar dissolve evenly during caramelization.
- Sahne, 50 ml: Enriches the caramel sauce, making it silky and smooth.
- Butter, 1 EL: Adds buttery richness to the topping.
- Tahini, 1 EL (für das Topping): Reinforces the sesame flavor in the caramel, connecting the whole dessert.
- Gerösteter Sesam, 1–2 EL: Sprinkled on top for that final toasty crunch and vibrant visual appeal.
How to Make Tahini Cheesecake mit Sesam-Karamell-Topping Recipe
Step 1: Preparing the Crust
Start by preheating your oven to 170°C (Ober-/Unterhitze) and lining a 24 cm springform pan with parchment paper for easy removal. Mix those finely crushed butter cookies with melted butter and a pinch of salt—that little salt spark really lifts the flavors here. Press this mixture firmly and evenly into the base of your pan. Pop it in the oven for about 10 minutes to set; this pre-baking makes sure the crust stays crisp under the luscious filling. Let it cool down completely before moving on.
Step 2: Making the Creamy Filling
Beat the cream cheese with sugar until luxuriously smooth and fluffy. Then, add eggs one by one, mixing well after each addition—this step ensures a delicate, even texture. Next, stir in the tahini, Greek yogurt or schmand, vanilla extract, and fresh lemon juice. Each ingredient contributes something special and creamy, balancing the tahini’s nuttiness with a gentle tang and sweetness. Pour this heavenly mixture onto your cooled crust and spread it out evenly for a perfect cheesecake canvas.
Step 3: Baking and Cooling the Cheesecake
Bake the cake for 45 to 50 minutes, watching for a slight jiggle in the middle—that quivering center guarantees it’s perfectly soft and not overdone. After turning off the oven, crack open the door and let the cheesecake gently rest inside for an hour, allowing it to set slowly and avoid cracking. Once it’s at room temperature, pop it in the fridge for at least 4 hours, or better yet, overnight. This chilling time intensifies flavors and gives you that signature dense but creamy cheesecake texture.
Step 4: Creating the Sesame Caramel Topping
Make the topping by combining sugar and water in a small pot over medium heat, letting it caramelize without stirring—patience here is key to achieving that perfect golden color. Once the caramel is ready, remove it from heat and carefully whisk in the cream (watch out for splatters!), then melt in butter and stir in tahini for that irresistible sesame depth. Return to low heat briefly for a smooth finish. Let it cool a bit before drizzling over your chilled cheesecake, and finish by sprinkling roasted sesame seeds on top for added texture and that lovely nutty aroma.
How to Serve Tahini Cheesecake mit Sesam-Karamell-Topping Recipe
Garnishes
Keep it simple yet elegant with a scattering of black and white sesame seeds or a light dusting of powdered sugar for contrast. Fresh mint leaves or a few pomegranate arils can add a hint of color and freshness, complementing the rich flavors without overpowering them.
Side Dishes
This cheesecake pairs wonderfully with a cup of strong coffee or a fragrant mint tea that helps balance the richness. For an extra indulgent touch, serve alongside lightly toasted nuts or a small bowl of fresh berries to bring a bright, juicy element to each bite.
Creative Ways to Present
Serve individual slices on rustic wooden boards for a cozy, inviting presentation at your next gathering. For a modern twist, try layering small portions of the cheesecake and toppings in clear glasses to show off the layers of crust, filling, and shimmering caramel. You can even add a dollop of whipped cream or a spoonful of homemade tahini ice cream on the side for a sensory treat.
Make Ahead and Storage
Storing Leftovers
This Tahini Cheesecake mit Sesam-Karamell-Topping Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container or cover the springform with plastic wrap to maintain moisture and prevent the caramel topping from drying out. The flavors actually deepen after a day, so leftovers can be just as delightful, if not more.
Freezing
If you want to enjoy this cheesecake later, it freezes quite well. Wrap individual slices or the whole cake tightly in plastic wrap and then in aluminum foil to avoid freezer burn. When you’re ready to indulge, thaw it slowly in the fridge overnight to keep the texture creamy and the caramel topping intact.
Reheating
While cheesecake is usually enjoyed cold, if you prefer a slightly warmer slice, take it out of the fridge 30 minutes before serving. Avoid microwaving, as it can affect the texture and caramel consistency. Letting it come to room temperature naturally is the best way to preserve that smooth, luscious feel.
FAQs
Can I use a different nut butter instead of tahini?
While tahini’s unique sesame flavor is central to this cheesecake, you could experiment with almond or cashew butter for a different twist, though the taste will change noticeably. For the authentic Tahini Cheesecake mit Sesam-Karamell-Topping Recipe experience, sticking to tahini is highly recommended.
Is it possible to make this recipe gluten-free?
Absolutely! Simply substitute the butter cookies with gluten-free cookies or almond flour for the crust. The rest of the recipe is naturally gluten-free, making this dessert suitable for those with gluten sensitivities.
What can I do if my caramel topping hardens too much?
If your caramel becomes too firm after cooling, gently warm it over low heat, stirring constantly until it softens back to a drizzle-friendly consistency. Pour it quickly over the cheesecake before it hardens again for that perfect glossy finish.
How do I prevent cracks in my cheesecake?
Following the baking instructions to the letter really helps—especially the step where you let the cake cool inside the oven with the door slightly open. This slow cooling process reduces the risk of cracking by letting the cake set gradually.
Can I make mini cheesecakes using this recipe?
Yes! Simply divide the crust and filling among muffin tins or small ramekins lined with parchment cups. Adjust baking time to about 25-30 minutes, and keep a close eye on them to avoid overbaking. The sesame caramel topping can be drizzled on each mini cheesecake after cooling.
Final Thoughts
I can’t encourage you enough to give this Tahini Cheesecake mit Sesam-Karamell-Topping Recipe a try—it’s a brilliant way to add an exotic, sophisticated twist to classic cheesecake. The marriage of creamy filling, crunchy base, and luscious sesame caramel topping makes every bite a celebration. Whether you’re treating yourself or sharing with loved ones, this dessert promises to make any occasion truly special.
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Delicious Recipe
- Prep Time: 25 Minuten
- Cook Time: 50 Minuten
- Total Time: 1 Stunde 15 Minuten (plus Kühlzeit)
- Yield: 12 Stücke
- Category: Dessert
- Method: Baking
- Cuisine: Fusion, Nahöstlich
- Diet: Vegetarisch
Description
This Tahini Cheesecake with Sesame Caramel Topping is a luscious fusion dessert that marries creamy cheesecake with rich tahini and a nutty sesame caramel finish. The buttery biscuit crust provides the perfect base for the smooth filling infused with tahini and Greek yogurt, while the golden caramel sauce topped with toasted sesame seeds adds a delightful crunch and depth of flavor. Ideal for those who enjoy a Middle Eastern twist on classic desserts, this cheesecake is baked to perfection and best served well chilled.
Ingredients
Für den Boden:
- 200 g Butterkekse oder Vollkornkekse, fein zerbröselt
- 80 g geschmolzene Butter
- 1 Prise Salz
Für die Füllung:
- 600 g Frischkäse (Raumtemperatur)
- 150 g griechischer Joghurt oder Schmand
- 120 g Zucker
- 3 Eier
- 100 g Tahini (Sesampaste)
- 1 TL Vanilleextrakt
- 1 EL Zitronensaft
Für das Sesam-Karamell-Topping:
- 100 g Zucker
- 2 EL Wasser
- 50 ml Sahne
- 1 EL Butter
- 1 EL Tahini
- 1–2 EL gerösteter Sesam
Instructions
- Boden zubereiten: Backofen auf 170°C Ober-/Unterhitze vorheizen und eine Springform (24 cm) mit Backpapier auslegen. Die Keksbrösel mit der geschmolzenen Butter und der Prise Salz gut vermengen. Die Mischung in die Form geben und gleichmäßig fest andrücken. Den Boden für 10 Minuten vorbacken, dann aus dem Ofen nehmen und abkühlen lassen.
- Füllung zubereiten: Den Frischkäse mit dem Zucker cremig rühren, dann die Eier nacheinander unterrühren. Anschließend Tahini, griechischen Joghurt, Vanilleextrakt und Zitronensaft hinzufügen und zu einer glatten Masse verrühren. Die Füllung auf den abgekühlten Boden gießen und glatt streichen. Im vorgeheizten Ofen 45–50 Minuten backen, bis die Mitte noch leicht wackelt.
- Abkühlen und kühlen: Den Ofen ausschalten und die Tür einen Spalt öffnen, den Kuchen eine Stunde im Ofen ruhen lassen. Danach vollständig abkühlen lassen und mindestens 4 Stunden, am besten über Nacht, im Kühlschrank kühlen.
- Sesam-Karamell-Topping zubereiten: Zucker und Wasser in einem kleinen Topf bei mittlerer Hitze ohne Rühren karamellisieren lassen, bis die Mischung goldbraun ist. Vom Herd nehmen und vorsichtig die Sahne einrühren (Achtung, es spritzt!). Dann Butter und Tahini unterrühren und die Sauce bei niedriger Hitze glatt rühren.
- Topping auftragen und servieren: Das Karamell etwas abkühlen lassen und anschließend über den gekühlten Cheesecake gießen. Mit geröstetem Sesam bestreuen und servieren.
Notes
- Für intensiveren Sesamgeschmack können zusätzlich schwarzer Sesam oder Halva-Stückchen als Topping verwendet werden.
- Der Kuchen hält sich gut 2–3 Tage im Kühlschrank und bleibt dabei saftig.
