This black sesame Basque cheesecake is incredibly creamy with a beautifully rustic burnt top and a naturally grey, nutty interior. Every slice is smooth, rich, and filled with deep black sesame flavor, making it a stunning dessert that looks impressive but is surprisingly simple to prepare.

Why You’ll Love This Recipe

This cheesecake is perfect when you want something a little different from the usual vanilla or chocolate desserts. The black sesame gives a toasty, nutty flavor with a gentle hint of bitterness that balances the sweetness of the cheesecake. The texture is luxuriously soft and creamy in the center, with slightly firmer edges and that signature Basque-style caramelized top.

You don’t need a crust, a water bath, or any complicated techniques. Everything mixes in one bowl and bakes in a single pan. It’s a great make-ahead dessert because it tastes even better after chilling, and it slices beautifully for parties, celebrations, or simple weekend treats.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For one 6-inch (15 cm) round cheesecake:

13.5 oz (380 g) cream cheese, softened to room temperature
1/2 cup (100 g) caster (superfine) sugar
1/2 teaspoon vanilla paste or vanilla extract
1/8 teaspoon fine sea salt (optional, for balance)
3 large eggs, at room temperature
1/3 cup (85 g) black sesame paste
2 tablespoons (15 g) cornstarch
5/6 cup (200 ml) heavy whipping cream

Pan and lining:

Parchment paper to fully line a 6 × 3-inch (15 × 7.5 cm) round cake pan, with overhang at least 2 inches (5 cm) above the rim

Directions

Preheat and prepare the pan
- Preheat your oven to 445°F (230°C).
- Line a 6-inch (15 cm) round cake pan with parchment paper, making sure the paper extends at least 2 inches (5 cm) above the rim. This extra height supports the cheesecake as it rises and makes it easy to lift out later.
Soften the cream cheese
- Place the softened cream cheese in a large mixing bowl.
- Use a spatula or whisk to stir and press the cream cheese until it becomes smooth and spreadable, with no noticeable lumps. This step is important for a silky batter.
Add sugar, vanilla, and salt
- Add the caster sugar, vanilla paste or extract, and the fine sea salt (if using) to the cream cheese.
- Whisk or beat gently until the mixture is smooth and well combined. Avoid whipping too much air into the batter.
Incorporate the eggs
- Add the eggs one at a time.
- After each egg, whisk just until the egg is fully incorporated and the mixture looks smooth again before adding the next egg.
- Do not overmix; you want a creamy batter, not a very fluffy one.
Add the black sesame paste
- Add the black sesame paste to the bowl.
- Whisk until the paste is evenly distributed and the batter turns a uniform grey color.
- Stop mixing as soon as it looks smooth to avoid adding too much air.
Add cornstarch
- Sift the cornstarch over the batter to prevent lumps.
- Whisk gently until the cornstarch is fully mixed in and no dry streaks remain.
Add the heavy cream
- Pour in the heavy whipping cream.
- Whisk just until the batter is smooth, silky, and evenly combined. The batter should be pourable but still fairly thick.
Strain and prepare for baking
- Place a fine-mesh sieve over a large jug or bowl and pour the batter through the sieve to remove any remaining lumps.
- Pour the strained batter into the prepared pan.
- Tap the pan gently on the countertop a few times to release any large air bubbles.
Bake the cheesecake
- Place the cheesecake in the preheated oven and immediately lower the temperature to 430°F (220°C).
- Bake for about 25–30 minutes, or until:
  - The top is deeply golden brown and has that characteristic burnt look.
  - The edges are set but the center is still very jiggly when you gently shake the pan.
- If the top becomes darker than you like too quickly, you can loosely lay a piece of foil over the top towards the end of the baking time.
Cool and chill
- Remove the cheesecake from the oven and set the pan on a wire rack.
- Let it cool completely to room temperature in the pan. The center will continue to cook and set slightly as it cools.
- Once it has cooled, refrigerate the cheesecake uncovered for at least 4 hours, or until fully chilled and set. Overnight chilling gives the best flavor and texture.
Unmold and serve
- When the cheesecake is fully chilled, lift it out of the pan by holding the parchment overhang.
- Carefully peel back the parchment from the sides. The rustic creases are part of the Basque cheesecake charm, so don’t worry if the sides look uneven.
- For a gooey, custardy center, let the cheesecake sit at room temperature for about 30 minutes before slicing.
- For cleaner, firmer slices, serve it straight from the fridge.

Servings and timing

Pan size: 6 × 3-inch (15 × 7.5 cm) round cake
Yield: 1 cheesecake (about 6–8 slices, depending on how you cut it)

Approximate timing:

Prep time: 15 minutes
Baking time: 25–30 minutes
Chilling time: at least 4 hours in the refrigerator
Total time (including chilling): around 4 hours 45 minutes

Variations

Lighter sweetness
- Reduce the caster sugar to about 80 g for a less sweet cheesecake. The black sesame flavor will become more pronounced and slightly more bitter, which some people love.
Extra nutty flavor
- Lightly toast a tablespoon of whole black sesame seeds in a dry pan and sprinkle them over the top of the batter before baking, or on top after baking and cooling, for added crunch and aroma.
Plain Basque cheesecake
- Leave out the black sesame paste and increase the heavy cream slightly (to about 220 ml) for a classic Basque cheesecake flavor with a beautifully burnt top.
Matcha and black sesame
- Whisk 1–2 teaspoons of matcha powder into the cornstarch before sifting it into the batter. This creates a matcha-black sesame version with a deeper, complex flavor.
Mini cheesecakes
- Divide the batter between several small ramekins or mini pans. Baking time will be shorter (around 15–20 minutes depending on size). Watch carefully to avoid overbaking.

Storage/Reheating

In the refrigerator
- Store leftover cheesecake in an airtight container or well-covered with plastic wrap.
- It keeps well in the fridge for up to 4–5 days. The flavor often deepens and improves after the first day.
In the freezer
- Slice the cheesecake into portions and wrap each slice tightly in plastic wrap, then place them in a freezer-safe container or bag.
- Freeze for up to 1 month for the best texture.
- Thaw slices in the refrigerator overnight, then bring to room temperature for 20–30 minutes before serving if you prefer a softer center.
Reheating or serving temperature
- Basque cheesecake is usually not reheated like other cakes.
- For a creamier, gooier texture, let refrigerated cheesecake sit at room temperature for 20–30 minutes before serving.
- If you really want it slightly warmer, you can leave it at room temperature longer, but avoid using the microwave as it can affect the texture and cause uneven heating.

FAQs

What is black sesame paste, and can I make it at home?

Black sesame paste is made by grinding toasted black sesame seeds until they release their oils and turn into a smooth, thick paste. At home, you can blend toasted black sesame seeds with a small amount of neutral-flavored oil or honey until creamy. For this recipe, a smooth, unsweetened paste works best so you can control the sweetness.

Can I use regular sugar instead of caster sugar?

Yes. Caster sugar dissolves more easily and gives a smoother batter, but regular granulated sugar can be used if that’s what you have. Make sure the cream cheese is very soft and mix well so the sugar has time to dissolve.

Do I need a water bath for this cheesecake?

No. One of the hallmarks of Basque cheesecake is that it bakes at a high temperature without a water bath. The high heat caramelizes the top and gives the cheesecake its signature rustic, burnt look while keeping the middle creamy and jiggly.

How do I know when the cheesecake is done?

The top should be dark golden to deeply brown, even a bit burnt-looking, and the edges should be set. When you gently shake the pan, the center should still wobble noticeably. It will look underbaked in the middle, but it will firm up as it cools and chills.

Why did my cheesecake crack?

Cracks can happen if the batter is overmixed and too much air is incorporated, or if it is baked too long. For this style of cheesecake, small cracks are not a problem and are often hidden by the dark top and parchment folds. Mix each ingredient only until just combined and avoid overbaking.

Can I use a larger pan, like an 8-inch?

Yes, you can multiply the recipe by about 2 to fill an 8 × 3-inch (20 × 7.5 cm) pan. The cheesecake will be wider and slightly thinner. Baking time may change, so start checking earlier and look for the same visual signs: set edges, jiggly center, and a deeply browned top.

Can I use another type of cream instead of heavy whipping cream?

Use a cream with a similar fat content to heavy whipping cream (around 30–35%). Using a much lighter cream can make the texture less rich and slightly more watery, while using something much heavier may make it too dense. Heavy whipping cream or double cream is ideal.

Can I make this cheesecake in advance?

Yes. This is a great make-ahead dessert. Bake it the day before you plan to serve it, let it cool, and refrigerate it overnight. The texture becomes smoother and the black sesame flavor develops more after chilling.

Can I freeze the whole cheesecake instead of slicing it?

You can. Cool the cheesecake completely, chill it until very firm, then wrap the whole cheesecake tightly in plastic wrap and an extra layer of foil. Freeze and thaw in the refrigerator overnight before serving. Slicing is usually easiest when it’s still slightly chilled.

Can I reduce or increase the black sesame paste?

You can adjust the black sesame paste slightly to match your taste. Reducing it to about 70 g will give a milder, more subtle flavor, while increasing it up to about 100 g will make the flavor stronger and more intense. Keep in mind that adding much more than that can slightly change the texture, making it denser.

Conclusion

Black sesame Basque cheesecake combines the creaminess of a classic Basque-style baked cheesecake with the deep, nutty complexity of black sesame. It’s simple to make, needs only basic tools, and looks effortlessly impressive with its rustic parchment-lined sides and burnt top. Whether you serve it soft and gooey at room temperature or chilled and firm from the fridge, this dessert is a memorable twist that will stand out on any table.

Black Sesame Basque Cheesecake