Description
A creamy, crustless Basque-style cheesecake infused with nutty black sesame paste, featuring a rustic burnt top and a smooth, custardy interior, perfect for a visually striking and flavorful dessert.
Ingredients
- 380 g (13.5 oz) cream cheese, softened to room temperature
- 100 g (1/2 cup) caster sugar
- 1/2 teaspoon vanilla paste or vanilla extract
- 1/8 teaspoon fine sea salt (optional)
- 3 large eggs, at room temperature
- 85 g (1/3 cup) black sesame paste
- 15 g (2 tablespoons) cornstarch
- 200 ml (5/6 cup) heavy whipping cream
- Parchment paper to line a 6 × 3-inch (15 × 7.5 cm) round cake pan, with 2-inch overhang
Instructions
- Preheat oven to 445°F (230°C). Line 6-inch cake pan with parchment paper, allowing 2-inch overhang.
- Soften cream cheese in a large bowl until smooth with no lumps.
- Add sugar, vanilla, and salt (if using). Mix gently until smooth.
- Add eggs one at a time, mixing just until incorporated; do not overmix.
- Mix in black sesame paste until batter is a uniform grey color.
- Sift cornstarch over batter and mix gently until fully incorporated.
- Add heavy whipping cream and whisk until smooth and pourable but fairly thick.
- Strain batter through fine-mesh sieve into a jug or bowl, then pour into prepared pan. Tap gently to release large air bubbles.
- Bake: immediately lower oven to 430°F (220°C) and bake 25–30 minutes until top is deeply golden brown, edges set, and center still jiggly.
- Cool cheesecake to room temperature in pan, then refrigerate uncovered at least 4 hours or overnight until fully set.
- Lift cheesecake out using parchment overhang, peel back parchment, and serve. Let sit 20–30 minutes at room temperature for gooier center or serve chilled for firmer slices.
Notes
- Reduce sugar to 80 g for lighter sweetness; black sesame flavor will be more pronounced.
- Optional: sprinkle lightly toasted black sesame seeds on top before or after baking for added aroma and crunch.
- For plain Basque cheesecake, omit black sesame paste and increase cream to 220 ml.
- For matcha-black sesame version, whisk 1–2 tsp matcha powder into cornstarch before adding.
- Mini cheesecakes: divide batter into small ramekins; bake 15–20 minutes and monitor closely.
- Store leftovers in airtight container in fridge up to 4–5 days; freeze slices up to 1 month, thaw overnight before serving.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Mixing and Baking
- Cuisine: Fusion / Japanese-Influenced
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 120 mg
