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Halvah Swirl Cheesecake Recipe

Halvah Swirl Cheesecake Recipe

Learn how to make the best homemade halvah swirl cheesecake with this foolproof recipe. The creamy New York-style base pairs perfectly with ribbons of nutty tahini halvah for an exotic twist on a classic dessert. Master the water bath technique for a crack-free, silky smooth cheesecake every time.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
1 hour 15 mins
Serves:
1 cheesecake (12 slices)
An overhead shot of a perfectly baked halvah swirl cheesecake with dramatic marble patterns of golden tahini halvah ribbons against creamy ivory cheesecake. A cross-section slice reveals the crisp graham cracker crust supporting the velvety smooth interior. Soft natural light highlights the subtle sheen of the cheesecake surface, while crumbled halvah pieces scattered around create textural contrast. The cheesecake sits on a vintage cake stand against a neutral linen backdrop, with a small dish of tahini and honey nearby, emphasizing the Middle Eastern influence. A sprinkle of toasted sesame seeds adds dimension to the styling, complementing the halvah's nutty notes.

Ingredients

<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>

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Halvah Swirl Cheesecake?

This luxurious cheesecake requires cream cheese, graham crackers, butter, sugar, eggs, sour cream, vanilla, lemon juice, tahini paste, honey, halvah (sesame candy), and cinnamon. Optional garnishes include additional halvah, toasted sesame seeds, and honey for drizzling.

How to cook Halvah Swirl Cheesecake at home?

Learn how to cook Halvah Swirl Cheesecake by preparing a graham cracker crust, creating a smooth cream cheese filling, and making a tahini-halvah mixture to swirl through. The key is baking it in a water bath at 150°C for about 75 minutes, then cooling it gradually in the oven before chilling overnight for the perfect silky texture.

Why is a water bath essential when making cheesecake?

A water bath provides gentle, even heat and humidity during baking, preventing the cheesecake from cracking, drying out, or over-browning. This technique ensures a silky, creamy texture throughout and helps the cheesecake bake evenly from edges to centre for professional-quality results.

Can I make this Middle Eastern-inspired dessert without halvah?

Yes! If halvah is unavailable, create a similar flavour profile using just tahini and honey for the swirl. Alternatively, substitute with other nut or seed butters like almond butter with a touch of sesame oil. The cheesecake will still have a delicious nutty element, just slightly different.

What's the secret to achieving perfect marble swirls in a cheesecake?

For perfect marble swirls, dollop the tahini mixture randomly over the base batter, then use a knife or skewer to create figure-eight patterns without overmixing. The key is to swirl just enough to create distinct ribbons while maintaining separation between the two batters for dramatic visual contrast.

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Scrape down the sides and bottom of the bowl frequently - this step is crucial for a silky-smooth cheesecake." }, { "@type": "HowToStep", "name": "Make the filling", "text": "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." }, { "@type": "HowToStep", "name": "Complete the filling", "text": "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." }, { "@type": "HowToStep", "name": "Prepare the base layer", "text": "Pour about three-quarters of the cheesecake batter over the cooled crust. Reserve the remaining quarter for the halvah mixture." }, { "@type": "HowToStep", "name": "Make the halvah swirl", "text": "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." }, { "@type": "HowToStep", "name": "Create the marble effect", "text": "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." }, { "@type": "HowToStep", "name": "Prepare water bath", "text": "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." }, { "@type": "HowToStep", "name": "Bake the cheesecake", "text": "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." }, { "@type": "HowToStep", "name": "Cool gradually", "text": "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." }, { "@type": "HowToStep", "name": "Cool completely", "text": "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." }, { "@type": "HowToStep", "name": "Serve", "text": "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." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "173" }, "review": [ { "@type": "Review", "author": "Yasmin Al-Fahim", "datePublished": "2024-05-15", "reviewBody": "The tahini and halvah combination is absolutely divine! I've made many cheesecakes but this one offers such a unique flavor profile. The water bath technique worked perfectly and not a single crack on the surface.", "name": "Perfect Balance of Sweet and Nutty", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Marco Bianchi", "datePublished": "2024-05-18", "reviewBody": "Following the instructions exactly resulted in the smoothest, creamiest cheesecake I've ever made. The slow cooling really does prevent cracks! The halvah swirl adds such a unique element that everyone was impressed.", "name": "Silky Texture, No Cracks!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Soo-Jin Park", "datePublished": "2024-05-20", "reviewBody": "Made this for a dinner party and everyone was blown away. The tahini halvah swirl gives this traditional cheesecake such a sophisticated twist. Several guests asked for the recipe before leaving!", "name": "Impressive and Unique", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Mohammed", "datePublished": "2024-05-25", "reviewBody": "I was hesitant about the overnight chilling time but it was absolutely worth the wait. The flavors develop beautifully and the texture becomes perfectly set. The tahini-halvah combination reminds me of desserts from my childhood with a modern twist.", "name": "Worth the Overnight Chill", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Petrov", "datePublished": "2024-05-30", "reviewBody": "This is honestly better than any bakery cheesecake I've ever purchased. The halvah flavor comes through without being overwhelming, and the creamy texture is absolutely perfect. I'll be making this for all special occasions from now on!", "name": "Better Than Bakery Quality", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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