Introduction
Sernik chałwowy, or halva cheesecake, is a delightful dessert that combines the creamy richness of cheesecake with the unique flavor of halva. This Polish treat is perfect for those who appreciate the nutty and sweet profile of tahini-based halva. It makes for an excellent dessert on any occasion, offering a taste of indulgence that will impress your family and friends.
Detailed Ingredients with measures
– Cream cheese: 500 grams
– Sugar: 150 grams
– Sour cream: 200 grams
– Eggs: 3 large
– Halva: 200 grams, crumbled
– Vanilla extract: 1 teaspoon
– Shortcrust pastry: 1 ready-made pie crust
– For topping:
– Whipped cream: optional
– Additional crumbled halva: for garnish
Prep Time
Prep time for this delightful dessert is approximately 30 minutes, allowing you to gather all the ingredients and prepare the mixture for baking.
Cook Time, Total Time, Yield
Cook time is about 50 minutes, ensuring the cheesecake bakes to perfection. In total, you will spend approximately 1 hour and 20 minutes from start to finish. This recipe yields one 9-inch cheesecake, perfect for sharing with about 8-10 people or enjoying leftover slices for several days.
Detailed Directions and Instructions
Step 1: Prepare the Base
Crush the biscuits into fine crumbs and mix them with melted butter. Press this mixture into the bottom of a springform pan to create a firm base.
Step 2: Make the Cheese Mixture
In a large bowl, combine the cream cheese, powdered sugar, and tahini. Beat until smooth and creamy, making sure there are no lumps.
Step 3: Introduce Flair
Add eggs one at a time into the cheese mixture, mixing well after each addition. Continue beating until fully combined.
Step 4: Incorporate Flavor
Stir in the vanishing essence and pour in the melted chocolate, mixing until evenly distributed throughout the cheese mixture.
Step 5: Assemble the Cake
Pour the cheese mixture over the prepared biscuit base in the springform pan, spreading it out evenly.
Step 6: Baking
Preheat your oven to 160°C (320°F) and bake for about 60-70 minutes, or until the center is slightly jiggly but set around the edges.
Step 7: Cooling
Turn off the oven and leave the cheesecake inside for about an hour to cool gradually. Then, remove it from the oven and let it cool to room temperature before refrigerating.
Step 8: Refrigeration
Once cooled, cover the cake with cling film and refrigerate for at least 4 hours, preferably overnight for the best texture and flavor.
Notes
Note 1: Tahini Selection
Choose a high-quality tahini for a better flavor profile in your cheesecake.
Note 2: Biscuit Alternatives
If preferred, you can use another type of biscuit or graham cracker as the base.
Note 3: Serving Suggestions
Serve the cheesecake chilled, topped with a sprinkle of crushed nuts or drizzled chocolate for extra indulgence.
Note 4: Storing
The cheesecake can be stored in the refrigerator for up to 5 days.
