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.
Anyway, later I’ve learned white Tahini
(hulled) is less bitter and for pastry-making, it’s better to use White Tahini.
I would definitely make Tahini cheesecake again
to perfect the recipe.
