Halva cheesecake is a true culinary delight. It’s difficult to resist the combination of the distinct sweetness of halva and the creamy texture of cheesecake. This recipe arouses the senses.
Ingredients:
Components of the halva crust
- 150 g digestive biscuits (whole grain, oats)
- Excellent quality 100 g vanilla halva
- What goes into making halva cheesecake
- One kilogram of high-quality minced cottage cheese or semi-skimmed or fatty cottage cheese
- 350 grams or less of premium vanilla halva
- 200 grams of sour cream 12 percent or 18 percent
- One hundred grams, or less than half a cup, of sugar
- Four large eggs (about 250 g when cracked).
- One 40 g serving of sugar-free vanilla or cream pudding
Ingredients for the chocolate glaze
- 100 g dark chocolate or dark chocolate
- 70 ml whipping cream 30%
Halva cheesecake
Step 1: Place the bottom in the mold
Fill the bowl of a food processor with 150 grams of cookies and 100 grams of premium vanilla halva. Mix them with the sand. I suggest grinding a few cookies at a time and placing the ground cookies in a bowl if you have a small chamber and low-power equipment. In the absence of a food processor, you can crumble the biscuits with a rolling pin or pound them with a wooden pestle and round tip in a dish or ziplock bag. Apply halva in the same way.
Get your baking pan ready. A 24 cm springform pan was utilized. Secure the hoop after lining the tin’s sides and bottom with parchment or baking paper. Grease the interior sides with softened butter to ensure the paper sticks firmly. Taller strips of baking paper (which you must cut yourself from a sheet of baking paper) should be placed on the greased sides.
Level the top of the cookie and halva mixture by pressing it into the tin. For this, you can use a tablespoon or a cake spatula. This time, I patted it with a little jar since I wanted the bottom to slightly overlap the borders. While making the cheese mixture, leave the prepared base in the tin on the kitchen counter or place it in the refrigerator.
Advice: For the cheesecake, I suggest using high-quality cereal cookies, ideally whole wheat or oatmeal. It was Krakuski in my instance.
Step 2: Mix the mass-producing ingredients.
In a food processor, grind 1 kilogram of semi-skimmed or fat cottage cheese twice. All that needs to be done is combine the finely minced cottage cheese with the remaining ingredients in a bowl. Break up four or five eggs into a bowl. 350 grams of vanilla halva should be added; if it’s too sweet, use less. I advise smashing it first. Next, incorporate 200 grams of sour cream (12 or 18%) and 100 grams of sugar (or less). Add a packet (sachet) of sugar-free vanilla or cream pudding, about 35–40 grams. Using the mixer set to low speed, blend everything until all the components are well incorporated. Lastly, a little but using a spatula, thoroughly combine the cheesecake mixture.
Step 3: Fill the mold with the mixture.
The entire cheese mixture should be carefully poured or turned into the tin with the cookie and halva base.
Step 4: Bake the cheesecake
I don’t use the steam feature when I bake cheesecake. Additionally, I avoid using a water bath because I don’t mind whether it cracks somewhat or not at all while baking (assuming the mass was thinner).
Using the top/bottom baking option, bake the cheesecake for 80 minutes in an oven preheated to 160 degrees (choose the middle or slightly lower temperature). Do not open the oven door for at least ten minutes after turning it off. Next, leave them slightly ajar for half an hour. After that, take the cheesecake out of the oven. After the cheesecake has cooled, refrigerate it under a shaded area for at least four hours, but preferably overnight.
This is because, upon cooling, it attains its optimum structure.
Advice: Lower the burner’s power by 10 degrees if the cheesecake begins to overcook midway through baking because it is getting too close to the heaters.
Step 5: Cover the cheesecake with the topping
Although it’s not required, I suggest drizzling the cheesecake with a generous amount of cream and dark chocolate once it has cooled. Pour 70 milliliters of 30% whipping cream into a saucepan and bring to a boil. Take the pot off of the burner and pour in 100 grams of chopped dark chocolate (or 60–70% dark chocolate). Using a spatula, stir everything until the chocolate dissolves fully in the heated cream and the mixture comes together to form a thick cream. Place the topping on top of the cheesecake and wait 10 minutes. The topping will get even thicker once it has fully cooled.
Step 6: Garnish & Serve
Sesame seeds and crumbled halva (I used pistachios) are two more decorating options for halva cheesecake.
The baked and cooled cheesecake should be refrigerated under a light shade. If refrigerated at 6 to 10 degrees, it will remain fresh for a minimum of one week.
Enjoy your food.
