Sesame & Caramelised Honey Cheesecake Tart

Welcome back to my kitchen!

This Honey Cheesecake Tart is the perfect balance of nutty, creamy, and sweet. With sesame studded biscuit base, a rich caramelised honey cheesecake filling, and a silky white chocolate ganache topping, every bit is pure indulgence.

Whether it's for a special occasion or just because you deserve a treat, this recipe is guaranteed to impress!😉

So let's get started!

Makes: 1 9-inch tart -Prep time: 6 hours -Cook time: 2 hours - Serves: 10-12

Equipment

Medium bowl

Small Microwave safe bowl

large baking tray

Small saucepan

Spatula

Rolling pin

9'' loose bottom fluted tart tin

Blender

Kitchen scale

Ingredients

Biscuit Base

80 g oat flour

80 g sweet white rice flour

70 g almond meal

40 g sesame seeds

30 g corn starch

120 g granulated sugar 

4 g salt

60g tahini, melted

60g unsalted butter, melted

25g milk, dairy or plant, i used oat

+

80g butter, melted to bind biscuit crumbs

40 g tahini, melted to bind biscuit crumbs

Cheesecake Filling

150g honey

50g golden syrup

+

250g cream cheese, softened

2 eggs

90g greek style yoghurt

90g granulated sugar

2g salt

18g sweet rice flour

Ganache - Optional

170 g white chocolate

60g milk

32g unsalted butter

5g tahini 

Method

Biscuit:

Take out cream cheese from fridge before starting the biscuit base.

Preheat oven to 180°C. Line a large baking sheet with baking paper.

In a mixing bowl, combine oat flour, rice flour, almond meal, sesame seeds, cornstarch, sugar, and salt.

Melt tahini and butter together, then mix with the dry ingredients until a crumbly dough forms. Dough should hold together when squeezed but crumble when rubbed between fingers.

Crumble the dough onto the prepared baking sheet and bake for 20–25 minutes, stirring halfway. The crumbs should be golden brown and dry to the touch. Let cool completely.

Place cooled crumbs in a clean tea towel and crush with a rolling pin until fine crumbs.

Mix crushed crumbs with melted butter and tahini until the mixture holds together when squeezed but doesn’t drip butter.

Press half the crumb mixture into the base of a tart tin placed on a lined baking tray. Use the remaining crumbs to press into the fluted edges. Tamp down firmly.

Bake for 25 minutes. Let cool for 25 minutes.

Cheesecake:

Heat honey and golden syrup in a small frying pan over low heat until foamy and fragrant (about 5–8 minutes). Let cool to body temperature.

In a blender or mixing bowl, combine softened cream cheese, eggs, yogurt, and sugar. Blend for 1 minute or beat until smooth.

Add the cooled honey mixture and blend for 20 seconds or mix until fully incorporated.

Blend flour and salt until just combined, another 20 seconds, or mix until just combined.

Pour the filling into the cooled tart crust and bake for 35–38 minutes at 180°C, until the edges are set and matte, and the center is set with a slight jiggle.

Let the tart cool in the oven with the door ajar for 20–30 minutes. Remove and cool further for 60 minutes, then chill in the fridge for 1–1.5 hours.

Ganache:

Heat milk and butter in a microwave-safe bowl until steaming.

Add white chocolate and let sit for 1–2 minutes. Stir until completely smooth. Mix in tahini.

Pour the cooled ganache over the chilled cheesecake layer.

Cover and chill for at least 2–4 hours, or overnight, to set. Slice with a warm knife for clean edges. Serve and enjoy!

I hope you enjoy it as much as I do, and if you give it a try, let me know how it turns out! Your feedback means the world to me. Happy baking!

Much love,