Tahini Orange Blossom Cheesecake
A simple, raw dairy free cheesecake combining the Middle Eastern tastes of orange blossom and tahini. Adapted from Audrey at Unconventional Baker.
Crust
- ½ cup pumpkin seeds or sunflower seeds or almonds, cashews, etc. if not nut-free
- 4 soft medjoul dates pitted
- ½ tbsp agave
Filling
- ½ cup hulled tahini
- 6 tbsp non-dairy yogurt of your choice try agave-sweetened soy yogurt
- 4 tbsp agave syrup
- 2 tbsp lemon juice
- 1 tsp pure vanilla extract
- ¼ tsp orange blossom water or more for a stronger flavour
Topping
- a few tbsp extra of non-dairy yogurt for swirls
Blend all crust ingredients into a sticky crumbly mixture. Transfer into a 4" springform pan and press down into an even thin crust along the base and ¾ of the way up the walls. Freeze while working on the next step.
Blend the filling ingredients into a smooth mixture (a power blender works best). Pour this mixture into the pan over the crust and smooth out the top. Swirl in some of the topping yogurt over the top and freeze for 5 hours or overnight for the cake to set
Optional! You can decorate the cake with orange zest or edible flowers before you freeze.
Slice, serve, and enjoy! Keep leftovers frozen.