Ingredients
| 420g cream cheese (I used Philadelphia) | |
| 60g tahini paste | |
| 10g chlorella powder (I used Matakana Superfoods) | |
| 170g caster sugar | |
| 3 eggs plus 1 egg yolk, size 6 | |
| 15g cornflour | |
| 300ml cream | |
| ¼ teaspoon salt |
This recipe is ideal for those who like their desserts a little more savoury and not overly sweet.
Instructions
| 1. | Heat the oven to 220℃ fan bake (you want the oven to be very hot to prevent heat loss when the door opens to bake the cheesecake). |
| 2. | Cut a 45cm x 45cm piece of baking paper, scrunch it thoroughly in your hands, and line a 15cm-deep round baking dish. |
| 3. | Put the cream cheese, tahini, chlorella and sugar in a bowl and beat with an electric beater for 5 minutes until creamy and deep green. |
| 4. | Using a wooden spoon, beat in the whole eggs one at a time, then add the egg yolk. |
| 5. | Put the cornflour and 100ml of cream in a small bowl and mix thoroughly to remove lumps. |
| 6. | Add the remaining cream and mix. |
| 7. | Add the cream-cornflour mix and the salt to the cheesecake mix, fold in and pour the mixture into the lined baking dish. |
| 8. | Tap the baking dish 2-3 times on the bench and use a skewer to pop any bubbles that rise to the surface. |
| 9. | Bake for 22 minutes for a fudgy centre or 30 minutes for a firm texture, until the cheesecake has souffléd up a few centimetres and is a very deep, dark golden colour. |
| 10. | It will still look fairly wobbly when removed from the oven; this is normal. |
| 11. | Allow to cool for 2-3 hours before removing from the baking tin. |
Recipe, Food Styling & Photography David Neville