My profession is supposed to be a pastry chef, so I can make any kind of pastries; however, it has been a while since I’ve lost a passion over pastry-making. One big reason is that sweet things will not do anything good on my body but rather harmful in a long run. BUT I still crave for sweet things every day and I need something sweet to pacify my sweet tooth. I opt for some chocolate bar which is easy to get and I become undoubtedly satisfied.
And of course, I really want to make something new all the time. Nowadays, it’s cooking for me. But once in a blue moon, I want to make a cake or two. My guilt-ridden mind told me to make something healthy, so I made a cheesecake in healthy version using Tahini paste.
I thought “non-hulled” Tahini would be healthier, though “non-hulled” means that it makes Tahini paste bitter than “hulled”. I licked Brown Tahini which I found so bitter!
Besides, I was brave enough to use only sugar cane juice and honey to substitute sugar. It was wishy-washy thinking that they were sweet enough to camouflage brown Tahini’s bitterness. Well, they did it in a certain degree. On the other hand, it was simply bitter!
I used cream cheese, brown Tahini, sugar cane juice, honey, Crème fraiche, gelatin leaves, Greek yogurt and local limes.
It looks good and pretty with edible flowers and peaches.
But I knew it tasted bitterer than a normal cheesecake would taste.
I managed to eat one piece with Roselle enzyme syrup sauce. I pretended it was nothing wrong with it.
As soon as my husband took a bite, he simply mumbled “It’s biter! What have you put in it!?” While I explained my intention to make a healthy cake, he just said “USE SUGAR! It doesn’t kill you.”
The funny thing is that the following day the cheesecake tasted less bitter and milder than the day before.