Tahini Cheesecake with Sesame Caramel

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This Tahini Cheesecake with Sesame Caramel is a creamy small-batch cheesecake perfect for special occasions. Tahini adds a rich, nutty sesame flavor to the silky filling, while the toasted sesame caramel topping brings crunch and a dramatic finish. If you’re looking for a unique cheesecake recipe that’s not overly sweet but seriously memorable, this one is it.

There are cakes you bake because you need dessert.

And then there are cakes you bake because you somehow convinced yourself that plain cheesecake is too mainstream and what you really need in life is: tahini in a cheesecake, topped with a glossy sesame caramel that looks like it belongs in a very expensive café.

This is one of those cakes.

To be clear: the cheesecake itself is creamy, silky and not overly sweet. Tahini adds a nutty depth that makes it taste a little more grown-up (in the best way), almost like cheesecake had a glow-up and moved into a nicer neighborhood.

Now about the topping. The sesame caramel topping is not here to be subtle. It’s crunchy, sticky, toasted, glossy and unapologetically sesame-forward. Admittedly, you do have to be a real sesame fan to fully fall in love with the topping. But as I’ve mentioned before: I love seeds of all kinds. The more, the better. And caramelized? Obviously.

Important note before you start: this recipe is for a small springform pan, about 16–18 cm (6–7 inches). Perfect if you don’t want a full-size cheesecake moving into your fridge for the next five business days.

If you’re ready for a cheesecake that tastes like creamy sesame heaven with a caramel crunch crown, let’s do it.

Do I really need a cake ring?

Yes, unless you want sesame caramel dribbling down the sides and turning your kitchen into a modern art installation. The topping is poured warm and needs a “border”. If you don’t have a cake ring, you can place the cheesecake back into the springform pan before pouring the topping.

Why do the ingredients need to be room temperature?

Room temperature ingredients mix smoothly and help prevent lumps. Cold cream cheese is a nightmare and always wins.

How do I know when the cheesecake is done?

The edges should be set and the center should still wobble slightly. It will firm up while cooling.

Can I make it ahead?

Yes. You should. Cheesecake needs time in the fridge to set properly and taste its best. Overnight is ideal.

Storage and How long does it last?

Keep refrigerated. Best texture after chilling overnight. Serve chilled. For clean slices, use a sharp knife warmed under hot water and wiped dry between cuts. Stored covered in the fridge: 3–4 days. In theory. In practice, it disappears sooner.

For more sesame recipes, try the sesame ice cream and try this amazing tahini caramel.

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Tahini Cheesecake with Sesame Caramel

This Tahini Cheesecake with Sesame Caramel is a creamy small-batch cheesecake perfect for special occasions. Tahini adds a rich, nutty sesame flavor to the silky filling, while the toasted sesame caramel topping brings crunch and a dramatic finish. If you’re looking for a unique cheesecake recipe that’s not overly sweet but seriously memorable, this one is it.

Course Dessert

Cuisine Middle Eastern

Keyword sesame cheesecake, tahini cheesecake

Prep Time 30 minutes

Cook Time 55 minutes

Total Time 1 hour 25 minutes

Servings 9

Calories 200 kcal

Ingredients

Cookie crust

• 60 g whole wheat butter cookies or graham crackers, finely crushed (about 1/2 cup + 2 tbsp crumbs)
• 2 tbsp brown sugar
• 30 g butter melted (2 tbsp)

Tahini cheesecake filling

• 2 tbsp tahini about 30 g
• 300 g cream cheese room temperature (about 1 1/3 cups)
• 250 g quark or simple use more cheesecake room temperature (about 1 cup)
• 100 g sour cream room temperature (about 7 tbsp or slightly under 1/2 cup)
• 1 tbsp cornstarch about 8 g
• 2 large eggs room temperature
• 150 g sugar about 3/4 cup
• pinch of salt

Sesame caramel topping

• 3/4 cup sesame seeds about 12 tbsp
• 50 g butter 3 1/2 tbsp
• 130 g sugar about 2/3 cup
• 150 ml heavy cream 2/3 cup
• 2 sheets gelatin
• pinch of salt

Instructions

Prepare the crust

1. Preheat the oven to 180°C / 350°F (top/bottom heat). Mix the crushed cookies and sugar with melted butter until the texture resembles wet sand. Press firmly into the bottom of a 16–18 cm (6–7 inch) springform pan. Bake for 5 minutes. Let cool completely. Lower the oven temperature to 150°C / 300°F.

Make the cheesecake filling

1. Make sure all filling ingredients are at room temperature. Beat cream cheese, quark ( or cream cheese), sugar, salt and cornstarch until smooth and creamy. Add sour cream and tahini and mix until fully combined. Add the eggs one at a time and mix briefly after each. Do not overmix.
2. Pour the filling over the cooled crust and smooth the top. Bake at 150°C / 300°F for about 50 minutes, until the edges are set and the center still wobbles slightly.
3. Optional water bath: You can bake the cheesecake in a water bath for fewer cracks, but since it will be covered with topping, cracks are absolutely not worth stressing about.
4. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 30–60 minutes. Then let it cool completely at room temperature.

Make the sesame caramel topping

1. Soak gelatin sheets in cold water for 5–10 minutes. Toast the sesame seeds in a dry pan over medium heat until fragrant, stirring often (do not burn).
2. In a saucepan, melt butter and sugar together and cook until it turns into a golden caramel. Add salt. Carefully pour in the heavy cream (it will bubble up), stirring until smooth. Let the caramel simmer briefly until slightly thickened, then stir in the toasted sesame seeds.
3. Let the mixture cool for about 1 minute so it is warm but not boiling hot. Squeeze out the gelatin sheets and dissolve them completely in the warm sesame caramel.

Assemble

1. Place the completely cooled cheesecake on a serving plate. Set a cake ring around it, or place it back into the springform pan. Pour the warm sesame caramel topping over the cheesecake and spread evenly.
2. Refrigerate overnight until fully set.