Ricotta Fresca Cheesecake with a Halva Swirl

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Ingredients:

For the crust-

200 g Lotus/Biscoff cookies

100 g butter, melted

For the filling-

4 eggs

3 containers (600 g) unflavored 30% fat cream cheese, room temperature

1 container (300 g) 9% fat ricotta fresca

1 cup (200 g) sugar

2 tbsp cornstarch

For the halva swirl-

3 tbsp Kinneret Farm silan

3 tbsp raw tahini

For the pan-

Cooking spray

Preparation:

Grease the baking pan and preheat the oven to 150°C. Fill a heat-resistant dish with water and place it in the bottom of the oven.
Prepare the base: Crush the cookies to crumbs in a food processor. Add the melted butter and mix to a consistent texture. Spread the mixture in the bottom of the baking tray, press firmly, and freeze.
In the meantime, prepare the cheese filling: Beat the eggs in a large bowl. Add the cheeses, sugar and cornstarch and mix until the texture is smooth and there are no lumps. A hand beater is recommended. Pour the mixture onto the frozen crust.
Make the swirl: Mix the silan and tahini into a uniform mixture in a small bowl. Drop spoonfuls of the mixture onto the cheese filling and use a knife to gently swirl to create marble patterns.
Bake: Bake for 1-1 1/4 hours, until the cake is firm at the edges but still wobbles slightly in the middle. Cool completely, cover with plastic wrap, and put in the refrigerator for at least 6 hours.
Store covered in the refrigerator for up to 4 days.