Name: Black Sesame Marble Cheesecake (Gluten Free)
Prep time: 20 min
Cook time: 55 min
Total time: 6 h
Cuisine: Asian-Inspired
Ingredients: Base:; 12 cream crackers; 1 tbsp sugar; 15 g ground black sesame; 50 g melted butter; Cake (A):; 400 g cream cheese, softened; 20 g butter; 20 g castor sugar; 3 egg yolks; 30 g milk; 1 tbsp vanilla extract; 15 g corn flour; Cake (B):; 3 egg whites; 1/2 tsp lemon juice or vinegar; 60 g castor sugar; Pattern (C):; 3 tbsp batter; 10 g ground black sesame

Jump to Recipe·Leave a Review

This rich and velvety cheesecake blends the nutty aroma of black sesame with the creamy smoothness of classic cheesecake. Its striking marble pattern makes it visually impressive, while its naturally gluten-free base and delicate texture make it a beautiful dessert for any occasion.

Why You’ll Love This Recipe

This cheesecake offers a delightful twist on the traditional version by incorporating black sesame into both the base and the marble swirl. The nutty flavor pairs perfectly with cream cheese, resulting in a balanced sweetness and depth. The cake is light yet indulgent due to the whipped egg-white method, and it’s an excellent gluten-free option without sacrificing taste or texture.

Ingredients

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

Base

12 cream crackers
1 tbsp sugar
15 g ground black sesame
50 g melted butter

Cake

(A)
400 g cream cheese, softened
20 g butter
20 g castor sugar
3 egg yolks
30 g milk
1 tbsp vanilla extract
15 g corn flour

(B)
3 egg whites
1/2 tsp lemon juice (or vinegar)
60 g castor sugar

Directions

Prepare the base by blending the cream crackers and sugar into fine crumbs. Add ground black sesame and mix well. Pour in the melted butter and combine. Press the mixture firmly into the bottom of a springform pan. Chill to set.
Make the cake batter by beating the cream cheese, butter, and sugar until smooth.
Add the egg yolks one at a time, followed by the milk, vanilla extract, and corn flour. Mix well between each addition.
In a separate clean bowl, beat the egg whites until foamy. Add lemon juice and half the castor sugar; continue beating until glossy. Add the remaining sugar and beat to soft peaks.
Fold one-third of the whipped egg whites into the cream cheese mixture. Then pour the entire cheese mixture into the remaining egg whites and fold gently until fully incorporated.
For the marble pattern, take 1 tablespoon of batter and mix it with the ground black sesame. Add 2–3 more tablespoons of batter and fold gently to avoid deflating the mixture. Set aside.
Pour the main batter into the prepared pan. Spoon the black sesame batter over the top and swirl gently with a chopstick or thin knife in an S-shaped motion to create the marble effect.
Bake using a steam-bake or water-bath method at 150°C for 25 minutes, then reduce temperature to 120°C and bake an additional 30 minutes.
When baking is complete, leave the oven door slightly open and allow the cheesecake to cool fully inside. Refrigerate for several hours or overnight before unmolding.
To slice cleanly, heat a thin knife with hot water, wipe dry, and cut. Wipe the blade between each slice.

Servings and timing

This recipe makes approximately 8–10 servings.
Prep time: about 20 minutes
Bake time: 55 minutes
Cooling and chilling time: 4–6 hours or overnight

Variations

Use white sesame for a lighter, subtler flavor.
Add a tablespoon of honey to the batter for natural sweetness.
Replace the cracker base with gluten-free biscuits if needed.
Add a thin layer of black sesame paste between batter layers for a deeper sesame note.

Storage/Reheating

Store the cheesecake covered in the refrigerator for up to 4–5 days.
Freeze individual slices wrapped tightly for up to 1 month; thaw overnight in the fridge.
Cheesecake is best enjoyed chilled and does not require reheating.

FAQs

How do I prevent cracks in my cheesecake?

A steam-bake method adds moisture and helps the cheesecake bake gently, reducing cracks.

Can I use store-bought black sesame powder?

Yes, it works well and yields a smoother marble pattern.

What size pan should I use?

A 7-inch or 8-inch springform pan works best for this recipe.

Can I make this without a water bath?

Yes, but the texture may be slightly denser. A steam-bake method is recommended.

Can I reduce the sugar?

Yes, you may reduce the sugar in both batter and meringue, but it may affect the structure slightly.

Can I use vanilla bean instead of extract?

Yes, scrape in the seeds of half a vanilla bean for a more aromatic flavor.

Why did my egg whites deflate?

Overfolding or mixing too quickly can deflate the meringue. Fold gently with a spatula.

Can I make this dairy-free?

No, this recipe relies heavily on cream cheese and butter; substitutions will significantly change results.

How do I know when the cake is done?

It should look set around the edges but slightly wobbly in the center.

Can I skip the sesame swirl?

Yes, the cheesecake can be baked plain or flavored by mixing all the sesame directly into the batter.

Conclusion

This Black Sesame Marble Cheesecake delivers a beautiful fusion of nutty sesame and creamy cheesecake, creating an elegant dessert that stands out in both flavor and presentation. Its gluten-free structure makes it accessible to more guests, while its rich taste and delicate texture ensure it becomes a repeat favorite in your kitchen. Enjoy crafting this stunning and delicious treat.

Black Sesame Marble Cheesecake (Gluten Free)