Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.33 cup (65g) granulated sugar
  • 0.75 cup (170g) unsalted butter, cold and cubed
  • 0.5 tsp sea salt
  • 1 tbsp cornstarch
  • 16 oz (450g) full-fat cream cheese, room temperature
  • 8 oz (225g) strained labneh
  • 0.75 cup (150g) monk fruit sweetener
  • 3 large eggs
  • 1 tsp vanilla bean paste
  • 1 tsp orange blossom water
  • 0.5 cup (120ml) date syrup
  • 0.33 cup (80g) runny tahini
  • 0.25 cup (60ml) heavy cream
  • 1 tsp flaky sea salt
  • 5 oz (150g) dark chocolate (70% cocoa)
  • 0.5 cup (120ml) heavy cream
  • 1 tbsp honey

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper.
  2. In a food processor, pulse flour, sugar, salt, cornstarch, and cold cubed butter until the mixture resembles coarse crumbs. Press firmly into the bottom of the prepared pan and bake for 15-18 minutes until lightly golden.
  3. In a stand mixer, beat the cream cheese and labneh until smooth. Incorporate the monk fruit sweetener, eggs (one at a time), vanilla bean paste, and orange blossom water. Pour the mixture over the pre-baked base.
  4. Reduce oven temperature to 325°F (160°C). Bake the cheesecake for 35-40 minutes until the edges are set but the center has a slight jiggle. Let cool completely.
  5. Prepare the tahini caramel by whisking date syrup, tahini, 1/4 cup heavy cream, and sea salt in a small saucepan over medium heat until emulsified and glossy. Pour over the cooled cheesecake layer.
  6. Make the chocolate topping by heating 1/2 cup heavy cream with honey until simmering. Pour over chopped dark chocolate, let sit for 2 minutes, then whisk until smooth. Pour over the caramel layer.
  7. Chill the cheesecake in the refrigerator for at least 6 hours before serving to ensure all layers are properly set.