Halvah Swirl Cheesecake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">80g unsalted butter, melted</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the cheesecake filling:</li><li class="ingredients-single-item">900g full-fat cream cheese, room temperature</li><li class="ingredients-single-item">250g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">120ml sour cream</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the halvah swirl:</li><li class="ingredients-single-item">100g tahini paste, well-stirred</li><li class="ingredients-single-item">50g honey</li><li class="ingredients-single-item">100g crumbled halvah (sesame candy)</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">For garnish (optional):</li><li class="ingredients-single-item">50g crumbled halvah</li><li class="ingredients-single-item">1 tbsp toasted sesame seeds</li><li class="ingredients-single-item">2 tbsp honey, for drizzling</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Large roasting pan (for water bath)</li><li class="equipment-single-item">Heavy-duty aluminum foil</li><li class="equipment-single-item">Food processor</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (325°F) with the rack in the middle position. Wrap the outside of a 23cm springform pan with two layers of heavy-duty aluminum foil, ensuring it comes at least 5cm up the sides. This creates a watertight seal for the water bath, which is essential for preventing cracks and achieving that perfectly creamy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the crust, pulse graham crackers in a food processor until finely ground. Mix with melted butter, sugar, and salt until the mixture resembles wet sand. Press firmly into the bottom of your prepared springform pan using the flat bottom of a measuring cup to create an even, compact layer. Bake for 10 minutes until lightly golden and fragrant. Cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Reduce oven temperature to 150°C (300°F). In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on medium-low speed until completely smooth with no lumps, about 3 minutes. Scrape down the sides and bottom of the bowl frequently - this step is crucial for a silky-smooth cheesecake.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the sugar gradually and beat until fully incorporated and the mixture looks light and fluffy. On low speed, add eggs one at a time, allowing each to fully incorporate before adding the next. The slow incorporation prevents adding too much air, which can cause the cheesecake to rise too quickly and then crack as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Stir in the sour cream, vanilla, lemon juice, and salt until just combined. The sour cream adds tanginess while contributing to the creamy texture, and the acid in lemon juice helps stabilize the structure.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour about three-quarters of the cheesecake batter over the cooled crust. Reserve the remaining quarter for the halvah mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the halvah swirl, whisk together tahini and honey in a medium bowl until smooth. Gently fold in the crumbled halvah and cinnamon. Fold in the reserved cheesecake batter until just marbled - don't overmix as you want visible swirls of halvah mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Dollop the halvah mixture over the cheesecake batter in the pan. Use a butter knife or small offset spatula to gently swirl the mixtures together, creating a marbled effect. Don't overswirl - you want distinct ribbons of halvah throughout.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place the foil-wrapped springform pan in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath creates gentle, even heat and adds humidity to prevent cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 1 hour and 15 minutes, or until the edges are set but the center still has a slight wobble when gently shaken - like barely set jelly. The cheesecake will continue to cook and set as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Turn off the oven, crack the door open slightly, and let the cheesecake cool gradually for 1 hour. This slow cooling process further prevents cracks from forming on the surface.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove from the water bath, peel away the foil, and let cool completely on a wire rack for about 2 hours. Cover with plastic wrap and refrigerate for at least 8 hours or preferably overnight. The long chilling time allows the flavors to meld and the texture to set properly.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>To serve, run a thin knife around the edge of the pan before releasing the springform. For clean slices, dip your knife in hot water and wipe dry between cuts. Garnish with additional crumbled halvah, a sprinkle of toasted sesame seeds, and a light drizzle of honey if desired.</li></ol>