Halvah is candy made in blocks from ground sesame seeds and honey and can contain chopped pistachios and dried fruit. It even comes in a marble form and covered with chocolate. Add chunks of this sweet, with its toasty sesame flavour, to a creamy cheesecake.
- Portion size 12 servings
Grease 8-1/2-inch (2.25 L) springform pan. Place on large square of heavy-duty foil; press foil up against side of pan.
Base: In bowl, stir together crumbs, ground almonds and butter until moistened. Press onto bottom of prepared pan. Bake in centre of 325°F (160°C) oven for 10 minutes or until firm. Let cool.
Meanwhile, in large bowl, beat cream cheese until fluffy. Gradually beat in sugar until smooth. Beat in eggs, 1 at a time, beating well after each and scraping down side of bowl often. Stir in sour cream, halvah, flour and vanilla; pour over base. Place pan in larger pan; pour in enough hot water to come 1 inch (2.5 cm) up side.
Bake in centre of 325°F (160°C) oven until edge is set but centre still jiggles slightly, about 1-1/4 hours. Turn off oven. Quickly run knife around edge of cake. Let cool in oven for 1 hour. Transfer to rack; remove foil and let cool completely. Cover and refrigerate for 12 hours or until set. (Make-ahead: Refrigerate for up to 2 days.)
Garnish: In small saucepan, heat corn syrup; brush over side of cake. Press sesame seeds onto side of cake. Sprinkle sliced almonds around top edge.
Nutritional facts <b>Per serving:</b> about
- Sodium 248 mg
- Protein 10 g
- Calories 437.0
- Total fat 31 g
- Cholesterol 119 mg
- Saturated fat 16 g
- Total carbohydrate 31 g
- Iron 11.0
- Folate 9.0
- Calcium 8.0
- Vitamin A 27.0