Shades of Van Gogh

I bought a jar of tahini the other day and cannot leave it alone.  It should be sold with a warning label.

I am hooked. I put tahini on or in everything, and it keeps tasting better.  I write these words as I eye my latest showstopper. I am worried because I may polish this cheesecake off before the sun comes up.

It all began with my musing over the possibilities of a tahini cheesecake.    Mmmm.      That’s when the not-so-obvious addition of turmeric registered.  Now that’s intriguing.  Yes, turmeric interests me, too.  I want to explore its rumored health advantages, its lovely color, its mysterious flavor…  But, wait! Why not throw in a gingersnap and date crust and see what happens?

Tahini Date Cheesecake whole (1)

I hit the kitchen and gather up what’s on hand: Greek yogurt and Neufchatel cheese.  Ah, yes.  Elegant, nuanced… a bit of honey for sweetener is spot on.  Into the pressure cooker it all goes for 30 minutes.  That’s it.

Well, what can I say?  The filling’s golden color is worthy of a Van Gogh painting.

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The flavor is subtle—yet profound. It evokes the question, “Is it really that good?” Perhaps another bite… or two.

Ah, yes, it is certainly good for me. I have no shame.  Call the doctor.

Tahini-Turmeric Cheesecake with Ginger-Date Crust

Inspired by cheesecake from:  http://flavorrd.com/2016/07/instant-pot-greek-yogurt-cheesecake/

Ingredients
Crumb crust
1 cup ginger snaps, fine crumb
3 tablespoons unsalted butter, melted
½ cup dates, chopped
Filling
4 oz. cream cheese, regular or Neufchatel, softened
1/3 cup tahini
½ teaspoon turmeric, toasted
1/4 cup honey
1 teaspoon vanilla
Pinch sea salt
1 1/2 cups whole or 2% Greek yogurt
2 large eggs, beaten

Directions

  1. Spray a 7” springform pan with non-stick spray and line bottom with parchment.
  2. For the crust: crush the cookies into fine crumbs, using either a food processor or a ziploc bag and rolling pin. Stir in the melted butter. When well combined add the dates and stir to distribute evenly. Press the mixture onto the bottom of a 7-inch springform pan, pressing firmly and spreading the crust about halfway up the sides of the pan (the bottom of a drinking glass works well for this job).
  3. For the filling: toast the turmeric in a small bowl in the microwave about one minute, until aromatic. In mixing bowl, beat the cream cheese until light.  Whip in the tahini, then the turmeric honey, vanilla and sea salt until well combined. Add Greek yogurt and whip until smooth.  , sugar and vanilla in a large bowl, and whip together until very smooth. Then add the eggs, mixing until just combined.
  4. Pour the filling into the springform pan, being careful to fully cover the crust around the edges (if any crumbs are exposed, they can become soggy from the moisture in the pressure cooker).
  5. Place a trivet rack into the pressure cooker, and pour in 1 cup of water. Place the cheesecake on top of the trivet and close the lid. Set the valve to sealing position, and cook on high pressure for 30 minutes. When done, turn off cooker and let stand for 5 minutes without disturbing, then release pressure.
  6. Open the lid and use the trivet handles to lift out the pan. If water has settled on top of the cheesecake, gently blot any excess with a paper towel.
  7. Allow the cheesecake to cool on a rack at room temperature for 1-2 hours, then transfer it to the refrigerator to chill completely (at least 4 hours). Serves: 1 to 8.