{"id":16514,"date":"2026-01-20T12:10:28","date_gmt":"2026-01-20T18:10:28","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/tahini-cheesecake-mit-sesam-karamell-topping\/"},"modified":"2026-01-20T12:10:30","modified_gmt":"2026-01-20T18:10:30","slug":"tahini-cheesecake-mit-sesam-karamell-topping","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/tahini-cheesecake-mit-sesam-karamell-topping\/","title":{"rendered":"Tahini Cheesecake with Sesame Caramel"},"content":{"rendered":"\n

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\u2019re looking for a unique cheesecake recipe that\u2019s not overly sweet but seriously memorable, this one is it.<\/p>\n\n\n\n

\"Tahini<\/figure>\n\n\n\n

There are cakes you bake because you need dessert.<\/p>\n\n\n\n

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 caf\u00e9.<\/p>\n\n\n\n

This is one of those cakes.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Now about the topping. The sesame caramel topping is not here to be subtle. It\u2019s 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\u2019ve mentioned before: I love seeds of all kinds. The more, the better. And caramelized? Obviously.<\/p>\n\n\n\n

\"a<\/figure>\n\n\n\n

Important note before you start: this recipe is for a small springform pan, about 16\u201318 cm (6\u20137 inches). Perfect if you don\u2019t want a full-size cheesecake moving into your fridge for the next five business days.<\/p>\n\n\n\n

If you\u2019re ready for a cheesecake that tastes like creamy sesame heaven with a caramel crunch crown, let\u2019s do it.<\/p>\n\n\n\n

Do I really need a cake ring?<\/h2>\n\n\n\n

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 \u201cborder\u201d. If you don\u2019t have a cake ring, you can place the cheesecake back into the springform pan before pouring the topping.<\/p>\n\n\n\n

Why do the ingredients need to be room temperature?<\/h2>\n\n\n\n

Room temperature ingredients mix smoothly and help prevent lumps. Cold cream cheese is a nightmare and always wins.<\/p>\n\n\n\n

How do I know when the cheesecake is done?<\/h2>\n\n\n\n

The edges should be set and the center should still wobble slightly. It will firm up while cooling.<\/p>\n\n\n\n

\"Tahini<\/figure>\n\n\n\n

Can I make it ahead?<\/h2>\n\n\n\n

Yes. You should. Cheesecake needs time in the fridge to set properly and taste its best. Overnight is ideal.<\/p>\n\n\n\n

Storage and How long does it last?<\/h2>\n\n\n\n

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\u20134 days. In theory. In practice, it disappears sooner.<\/p>\n\n\n\n

For more sesame recipes, try the sesame ice cream <\/a>and try this amazing tahini caramel<\/a>. <\/p>\n\n\n

<\/div>
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\"ein<\/div>\n\t\t
\n\t\t\t\t\t\t<\/g><\/svg><\/span> Print<\/a>\n\t\t<\/div>\n\t<\/div>\n\t

Tahini Cheesecake with Sesame Caramel<\/h2>\n\t
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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\u2019re looking for a unique cheesecake recipe that\u2019s not overly sweet but seriously memorable, this one is it.<\/p>\t<\/div>\n\t

\n\t\t\t\t\t
\n\t\t\t\t<\/g><\/svg><\/span> Course<\/span>\n\t\t\t\t\n\t\t\t\t\tDessert\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t<\/g><\/svg><\/span> Cuisine<\/span>\n\t\t\t\t\n\t\t\t\t\tMiddle Eastern\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t<\/g><\/svg><\/span> Keyword<\/span>\n\t\t\t\t\n\t\t\t\t\tsesame cheesecake, tahini cheesecake\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
\n\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Prep Time<\/span> 30<\/span> minutes<\/span>\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Cook Time<\/span> 55<\/span> minutes<\/span>\t\t<\/div>\n\t\t\t\t\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Total Time<\/span> 1<\/span> hour<\/span> 25<\/span> minutes<\/span>\t\t<\/div>\n\t\t\t<\/div>\n\t
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\n\t\t\t<\/g><\/svg><\/span> Servings<\/span> 9<\/span> <\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Calories<\/span> 200<\/span> kcal<\/span>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\t
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Ingredients<\/h3>\n\t\t\t\t
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Cookie crust<\/h4>\n\t\t\t\t\t\t
    \n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t60<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tg<\/span>\n\t\t\t\t\t\t\t\t\t\twhole wheat butter cookies<\/span>\n\t\t\t\t\t\t\t\t\t\tor graham crackers, finely crushed (about 1\/2 cup + 2 tbsp crumbs)<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttbsp<\/span>\n\t\t\t\t\t\t\t\t\t\tbrown sugar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t30<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tg<\/span>\n\t\t\t\t\t\t\t\t\t\tbutter<\/span>\n\t\t\t\t\t\t\t\t\t\tmelted (2 tbsp)<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t\t
    \n\t\t\t\t\t\t

    Tahini cheesecake filling<\/h4>\n\t\t\t\t\t\t
      \n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttbsp<\/span>\n\t\t\t\t\t\t\t\t\t\ttahini<\/span>\n\t\t\t\t\t\t\t\t\t\tabout 30 g<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t300<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tg<\/span>\n\t\t\t\t\t\t\t\t\t\tcream cheese<\/span>\n\t\t\t\t\t\t\t\t\t\troom temperature (about 1 1\/3 cups)<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t250<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tg<\/span>\n\t\t\t\t\t\t\t\t\t\tquark or simple use more cheesecake<\/span>\n\t\t\t\t\t\t\t\t\t\troom temperature (about 1 cup)<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t100<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tg<\/span>\n\t\t\t\t\t\t\t\t\t\tsour cream<\/span>\n\t\t\t\t\t\t\t\t\t\troom temperature (about 7 tbsp or slightly under 1\/2 cup)<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttbsp<\/span>\n\t\t\t\t\t\t\t\t\t\tcornstarch<\/span>\n\t\t\t\t\t\t\t\t\t\tabout 8 g<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tlarge eggs<\/span>\n\t\t\t\t\t\t\t\t\t\troom temperature<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t150<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tg<\/span>\n\t\t\t\t\t\t\t\t\t\tsugar<\/span>\n\t\t\t\t\t\t\t\t\t\tabout 3\/4 cup<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tpinch<\/span>\n\t\t\t\t\t\t\t\t\t\tof salt<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t\t
      \n\t\t\t\t\t\t

      Sesame caramel topping<\/h4>\n\t\t\t\t\t\t
        \n\t\t\t\t\t\t\t\t
      • \n\t\t\t\t\t\t\t\t\t\t3\/4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>\n\t\t\t\t\t\t\t\t\t\tsesame seeds<\/span>\n\t\t\t\t\t\t\t\t\t\tabout 12 tbsp<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
      • \n\t\t\t\t\t\t\t\t\t\t50<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tg<\/span>\n\t\t\t\t\t\t\t\t\t\tbutter<\/span>\n\t\t\t\t\t\t\t\t\t\t3 1\/2 tbsp<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
      • \n\t\t\t\t\t\t\t\t\t\t130<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tg<\/span>\n\t\t\t\t\t\t\t\t\t\tsugar<\/span>\n\t\t\t\t\t\t\t\t\t\tabout 2\/3 cup<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
      • \n\t\t\t\t\t\t\t\t\t\t150<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tml<\/span>\n\t\t\t\t\t\t\t\t\t\theavy cream<\/span>\n\t\t\t\t\t\t\t\t\t\t2\/3 cup<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
      • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tsheets gelatin<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
      • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tpinch<\/span>\n\t\t\t\t\t\t\t\t\t\tof salt<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t
        \n\t\t

        Instructions<\/h3>\n\t\t\t\t
        \n\t\t\t\t\t\t

        Prepare the crust<\/h4>\n\t\t\t\t\t\t
          \n\t\t\t\t\t\t\t\t
        1. \n\t\t\t\t\t\t\t\t\t\t
          Preheat the oven to 180\u00b0C \/ 350\u00b0F (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\u201318 cm (6\u20137 inch) springform pan. Bake for 5 minutes. Let cool completely. Lower the oven temperature to 150\u00b0C \/ 300\u00b0F.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t\t
          \n\t\t\t\t\t\t

          Make the cheesecake filling<\/h4>\n\t\t\t\t\t\t
            \n\t\t\t\t\t\t\t\t
          1. \n\t\t\t\t\t\t\t\t\t\t
            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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
          2. \n\t\t\t\t\t\t\t\t\t\t
            Pour the filling over the cooled crust and smooth the top. Bake at 150\u00b0C \/ 300\u00b0F for about 50 minutes, until the edges are set and the center still wobbles slightly.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
          3. \n\t\t\t\t\t\t\t\t\t\t
            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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
          4. \n\t\t\t\t\t\t\t\t\t\t
            Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 30\u201360 minutes. Then let it cool completely at room temperature.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t\t
            \n\t\t\t\t\t\t

            Make the sesame caramel topping<\/h4>\n\t\t\t\t\t\t
              \n\t\t\t\t\t\t\t\t
            1. \n\t\t\t\t\t\t\t\t\t\t
              Soak gelatin sheets in cold water for 5\u201310 minutes. Toast the sesame seeds in a dry pan over medium heat until fragrant, stirring often (do not burn).<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
            2. \n\t\t\t\t\t\t\t\t\t\t
              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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
            3. \n\t\t\t\t\t\t\t\t\t\t
              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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t\t
              \n\t\t\t\t\t\t

              Assemble<\/h4>\n\t\t\t\t\t\t
                \n\t\t\t\t\t\t\t\t
              1. \n\t\t\t\t\t\t\t\t\t\t
                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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
              2. \n\t\t\t\t\t\t\t\t\t\t
                Refrigerate overnight until fully set.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

                This Tahini Cheesecake with Sesame Caramel is a creamy small-batch cheesecake perfect for special occasions….<\/p>\n","protected":false},"author":1,"featured_media":84350,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[5542],"tags":[],"class_list":["post-16514","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes"],"yoast_head":"\nTahini Cheesecake with Sesame Caramel - Cinnamon&Coriander<\/title>\n<meta name=\"description\" content=\"This Tahini Cheesecake with Sesame Caramel is a creamy small-batch cheesecake perfect for special occasions. 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