Layers. That’s what was about the past week. Even if it did just mean reminiscing the gone, the forsaken, or somehow lost, there was a patter of layering, of some serendipity and will, that saw me through, and maybe saw so many through. In life there are inevitably some circumstances, not necessarily life-threatening, but still make for confusion, like how cutting my carrots much nearer the heads would mean pounds of carrots saved a year, or how there’s still this sad idea that gluten is bad for you because it creates gut permeability and thus allows for the infiltration of foreign substances and consequent inflammation, despite no hard scientific backing for this or the real relevance for us always-evolving-and-adapting human beings (perhaps you watched Clean Eating– The Dirty Truth as well, and know exactly what I’m talking about).
There is always a tussle between loving reading about nutrition and creating things like this double-layered cheesecake, but that’s still what this blog will always be about– a joyous acceptance of conflict, this trust, that forms the greatest relief in this world of unknowing, guessing and playing.
It’s a double-layered cheesecake. On the one hand that’s just it. On the other it’s got tahini weaved into its dense, firm, cheesy body, and the richest bottom layer of espresso, and I mean rich. To the point where you’re pretty grateful for the top, more normal bit, which still doesn’t scream total normalcy because of the tahini, the rich sesame paste doing much to enliven your normal dessert with a Mediterranean touch. I’m always constantly inspired by this young lady as well, who effortlessly incorporates such interesting flavours into her exotic new combinations and twists on classics!
Espresso literally takes the cake here, and the process itself is quite the cakewalk, if I do say so myself.
An easily put-together crust, a potent layer of espresso, a little of that aforementioned normalcy for the second layer, optionally topped with gingernut biscuits to enhance the spice and flavour in the body. Each bite is a two-toned wonder, nothing too magnificent, but still boasts so much to enjoy.
The fact that this is a cheesecake pie ups the game a little, because it’s an excuse to not have all the sides perfectly covered with crust, there’s a lesser filling volume requirement, and both layers can be seen from top-down already, and I don’t know about you, but that made me all the more excited to tuck in when the time came.
Tahini Espresso Cheesecake Pie (makes one 9-inch pie)
For the crust:
170g plain flour
85g unsalted butter (sub: vegan butter)
1 egg (sub: 1 flax egg, made by mixing 1 tbsp flax with 2 tbsp water and letting rest for 5 minutes on the counter)
For the filling:
405g cream cheese (sub: vegan cream cheese or tofu! Yes, try it and tell me how it goes, because I imagine it would be quite something, and very texturally pleasing)
100g confectioner’s (icing) sugar
half tsp vanilla extract
4 tbsp light tahini
2 tbsp coffee concentrate or extract
optional toppings: melted chocolate, tahini, coffee shortbread or gingernut biscuits
Preheat oven to 200C (400F) and prepare your cheesecake tin, preferably with a removable bottom.
Mix ingredients for the crust, then press into the bottom using your fingers or the bottom of a cup. Bake this for 15 minutes, then remove to let cool for a while. While it’s baking, make the filling.
To do so, mix together all ingredients for the filling except for the coffee concentrate or extract using a fork, in a large bowl. Split the mix in half, roughly or by weight, and add the coffee concentrate/extract to one. Mix well, then spread this half on top of the crust. Dollop the lighter layer on top and carefully spread that around, leaving a little border around the edges.
Slice and serve! Feel free to top with melted chocolate, more tahini, and some gingernut biscuits for crunch.