How to make
For the base:
The cookie are crushed in a blender or by hand into small pieces. Add the melted butter to them and 1/3 ampoule of rum essence. Mix well and pour the finished mixture in a cake tin with a detachable bottom. Distribute it evenly, using a spoon. The finished base is placed in the refrigerator to harden for at least 15 minutes.
For the cream:
1 chocolate and 2/3 of the other is placed in a water bath along with some of the liquid cream to melt.
During this time, beat the remaining liquid cream with a mixer and leave it with a lighter consistency, add the cream cheese and finally the melted white chocolate. Everything is mixed well.
This way, the finished cream with tahini is distributed on the hardened base. Place it back into the refrigerator, until it hardens again.
When the delicious cheesecake has cooled and hardened, glaze with hazelnut tahini.
The cheesecake with hazelnut tahini and white chocolate is decorated with grated white chocolate and crushed cookies.
It is best to leave it in the refrigerator, 12 hours before consumption, covered with foil.
Enjoy!
