Name: Black Sesame Basque Cheesecake Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 4 h 40 min
Cuisine: Japanese Fusion
Ingredients: 13.5 oz cream cheese; 1/2 cup castor sugar; 1/2 tsp vanilla paste or extract; 3 large eggs; 1/3 cup black sesame paste; 2 tbsp cornstarch; 5/6 cup heavy whipping cream

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Introduction

Black Sesame Basque Cheesecake offers a unique twist on the classic creamy dessert with the nutty, rich flavor of black sesame. This no-fuss recipe creates a beautifully caramelized crust and a luscious, soft center that’s sure to impress. Perfect for those seeking an elegant and slightly savory cheesecake experience.

The image shows a dark brown Basque cheesecake with a burnt top and a rough cracked crust on the sides, sitting on a white plate over some old paper sheets. The cake is cut in half horizontally, revealing a thick, smooth, dense grayish-purple inside layer with a creamy texture. Two woman's hands hold the top half of the cake above the bottom half, showing the full interior. The background includes a white marbled texture and blurred black objects. photo taken with an iphone --ar 4:5 --v 7

Ingredients

13.5 oz cream cheese
1/2 cup castor sugar
1/2 tsp vanilla paste or extract
3 eggs
1/3 cup black sesame paste
2 tbsp cornstarch
5/6 cup heavy whipping cream

Instructions

Step 1: Preheat your oven to 445℉ (230℃). Line a 6-inch (15 cm) round pan with parchment paper, ensuring the paper extends about 2 inches (5 cm) above the pan’s rim.
Step 2: In a large bowl, soften the cream cheese by mixing with a spatula until smooth and spreadable with no lumps.
Step 3: Add castor sugar and vanilla paste or extract. Whisk until fully combined and smooth.
Step 4: Add eggs one at a time, whisking well after each addition until the mixture is smooth and evenly incorporated.
Step 5: Stir in the black sesame paste, whisking just until combined.
Step 6: Sift in the cornstarch and whisk gently until well combined.
Step 7: Pour in the heavy whipping cream and whisk until the batter is uniform and smooth.
Step 8: Strain the batter into the prepared pan to eliminate any lumps. Gently tap the pan on the countertop to release any air bubbles.
Step 9: Place the pan in the oven, immediately lowering the heat to 430℉ (220℃). Bake for 25-30 minutes until the top is golden brown but the center still jiggles slightly.
Step 10: Allow the cheesecake to cool in the pan on a wire rack until it reaches room temperature. Then refrigerate uncovered for at least 4 hours to set fully.
Step 11: Remove the cheesecake from the pan and gently peel back the parchment paper. For a gooey interior, let it sit at room temperature for 30 minutes before serving. Chill if you prefer a firmer texture.

Tips & Variations

Use fresh black sesame paste for the best flavor, or toast black sesame seeds and grind them yourself for a homemade touch.
If you prefer a sweeter cheesecake, add an extra tablespoon of sugar to the batter.
For a nutty crunch, sprinkle toasted black sesame seeds on top before baking.
Make sure to line the pan with parchment paper tall enough to prevent batter overflow during baking.

Storage

Store the cheesecake in an airtight container or cover loosely with plastic wrap in the refrigerator. It will keep well for up to 3 days. Reheat slightly at room temperature for about 30 minutes to enjoy a soft, creamy texture or serve chilled for a firmer bite.

How to Serve

The image shows a dark brown baked cake with a slightly cracked and wrinkled top layer on a white plate, resting on some pages of printed paper. The cake is cut into two thick pieces, each with two visible layers: the top and sides have a rich, deep brown color with a baked texture, while the inside is a smooth, dense, light gray layer. A woman's hand is lifting the top slice, revealing the soft, creamy inside of the cake. The setting is on a white marbled surface with a small white bowl filled with a dark ingredient in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size pan for this cheesecake?

Yes, but adjusting the baking time is important. A larger pan will require less baking time, while a smaller pan might need more. Keep an eye on the cheesecake’s texture and color during baking.

What if I don’t have black sesame paste?

You can substitute with tahini or another nut butter, but the flavor will differ. Alternatively, blend toasted black sesame seeds with a little oil until smooth to mimic the paste’s texture.