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Black Sesame Basque Cheesecake Recipe

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★★★★★

4.7 from 88 reviews

This Black Sesame Basque Cheesecake is a unique twist on the classic Basque burnt cheesecake, featuring the rich and nutty flavor of black sesame paste. Its creamy, gooey interior contrasts beautifully with a caramelized, golden-brown top. Perfect for cheesecake lovers looking for an elegant and flavorful dessert.

Ingredients

Scale

Cheesecake Batter

  • 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

Instructions

  1. Preheat and prepare the pan: Preheat your oven to 445℉ (230℃). Line a 6-inch (15 cm) round cake pan with parchment paper, ensuring the paper extends at least 2 inches (5 cm) above the rim to accommodate the batter and rising.
  2. Mix cream cheese: In a large mixing bowl, soften the cream cheese by mixing it with a spatula until it becomes smooth and spreadable with no lumps.
  3. Add sugar and vanilla: Add the castor sugar and vanilla paste or extract to the cream cheese. Whisk the mixture until fully combined and smooth.
  4. Incorporate eggs: Crack in the eggs one at a time, whisking well after each addition until the mixture is smooth and homogeneous.
  5. Add black sesame paste: Stir in the black sesame paste, whisking just until combined to evenly distribute the flavor without overmixing.
  6. Add cornstarch: Sift in the cornstarch to avoid lumps, then whisk gently until fully incorporated.
  7. Incorporate heavy cream: Pour in the heavy whipping cream and whisk until the batter is smooth and well combined.
  8. Strain and pour batter: Strain the batter through a fine mesh sieve into the prepared pan to ensure a silky texture. Tap the pan gently on the countertop to release any trapped air bubbles.
  9. Bake the cheesecake: Place the cheesecake in the preheated oven and immediately reduce the temperature to 430℉ (220℃). Bake for approximately 25 to 30 minutes, or until the top is a deep golden brown but the center still jiggles slightly when shaken.
  10. Cool and refrigerate: Remove the cheesecake from the oven and let it cool in the pan on a wire rack to room temperature. Then refrigerate uncovered for at least 4 hours to allow it to set and develop flavor.
  11. Serve: Carefully remove the cheesecake from the pan by peeling away the parchment paper. For a gooey, soft center, let the cheesecake stand at room temperature for 30 minutes before serving. Alternatively, serve chilled for a firmer texture.

Notes

  • Use full-fat cream cheese and heavy cream for best texture and flavor.
  • Make sure to line your pan high enough with parchment paper to contain batter expansion and prevent spills.
  • Straining the batter ensures a smooth, lump-free cheesecake.
  • The cheesecake will be very jiggly when done baking but will firm up after chilling.
  • Allowing the cheesecake to come to room temperature before serving enhances the creamy and gooey texture.
  • Store leftovers refrigerated and consume within 3-4 days for optimal freshness.

Keywords: Black sesame cheesecake, Basque burnt cheesecake, Japanese cheesecake, creamy cheesecake, black sesame paste dessert

Find it online: https://reemcook.com/black-sesame-basque-cheesecake-recipe/