Raspberry Cheesecake with Tahini Cookie Crust


For the cheesecake (Gluten-free)
5 packages (about 170 g) Nairn’s gluten-free chocolate chip biscuits
5 Tbs. butter, melted
1 Tbs. tahini
16 oz. cream cheese, room temperature
¼ cup coconut sugar or brown sugar
1 tsp. vanilla bean paste
2 large eggs, room temperature
2 Tbs. Darbo raspberry fruit spread

For the glaze
¼ cup + 1 Tbs. Darbo raspberry fruit spread
1 Tbs. water


Preheat the oven to 350°F.

Add the biscuits to the bowl of a food processor and pulse until the mixture reaches a fine crumb. Pour the crumbs into a large bowl and stir in butter and tahini. Press the mixture into the bottom and slightly up the sides of a 9-inch springform pan. Bake the crust for 10 minutes.

Add the cream cheese, sugar, and vanilla to a mixing bowl and beat on medium speed for 2-3 minutes. Add the eggs one at a time and beat until smooth. Pour the mixture into the prepared crust and tap the sides to remove any air bubbles. Place the springform pan on a baking sheet and transfer to the oven. Bake the cheesecake for 20 minutes, turn the oven off, and leave it in for an additional 5 minutes. Remove from the oven and let cool completely.

In a small saucepan, whisk the raspberry fruit spread with the water. Bring to a boil and reduce the heat, simmering until thick and syrupy. Let the glaze cool and spread evenly over the top of the cheesecake.

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