Japanese · Dessert
Black Sesame Cheesecake
A dense yet delicate Japanese-style baked cheesecake where toasted black sesame seeds and tahini are worked into a cream cheese batter, giving it a distinctive charcoal-grey colour, a deep nutty-roasted flavour, and a silky, custard-like crumb set gently in a water bath.
$1
25 minsPrep
35 minsCook
300 minsTotal
MediumLevel
Nutrition per serving
412Calories
8.4gProtein
31.7gFat
24.8gCarbs
17.6gSugar
1.5gFiber
296mgSodium
153mgChol
14.9gSat Fat
166mgPotassium
175mgCalcium
1.9mgIron
0.3mcgVitamin B12
1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Japanese Yuzu Beer
local
Matcha Latte
international
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Preheat oven to 160°C and line the base of a 10cm springform tin with parchment, wrapping the outside in foil to prepare for a water bath.
2
Toast the 12g sesame seeds in a dry pan until fragrant, then grind in a mixer-grinder to a coarse paste; set aside with the tahini.
3
Beat the softened cream cheese with sugar-white using a hand-mixer until smooth and lump-free, about 2 minutes.
4
Mix in the ground black sesame paste and tahini until fully incorporated and the batter turns grey-black.
5
Add the beaten egg gradually, mixing on low speed between additions to avoid overbeating.
6
Stir in the sour cream, heavy cream, lemon juice and vanilla extract until smooth, then sift the cornstarch and salt over the batter and fold through gently.
7
Pour the batter into the prepared tin, tap gently on the counter to release air bubbles, and set the tin into a larger roasting pan filled with hot water reaching halfway up the sides.
8
Bake for 32-35 minutes until the edges are just set but the centre still has a slight wobble.
9
Turn off the oven, crack the door open, and let the cheesecake cool inside for 10 minutes before removing from the water bath.
10
Cool to room temperature on a wire rack, then chill in the fridge for at least 4 hours or overnight to fully set.
11
Run a thin knife around the edge, release the springform ring, slice, and scatter the reserved toasted black sesame seeds over the top before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 90g90g Cream Cheese, softened
- 10g10g Tahini
- 12g12g Sesame Seeds, toasted, ground to paste
- 30g30g Sugar White
- 44g44g Egg, beaten
- 30g30g Sour Cream
- 20g20g Heavy Cream
- 8g8g Cornstarch
- 4g4g Lemon Juice
- 2g2g Vanilla Extract
- 0.5g0.5g Salt
- 4g4g Sesame Seeds, black sesame, toasted, for garnish, 1
